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Cut the onion and garlic with the light green cone. Grate the courgette with the red cone. Grate the carrot with the orange cone.
Heat a frying pan with 1 spoon of oil and scramble the eggs. Set aside in a dish.
Heat oil again in a frying pan, add the garlic, ginger and curry and cook for a minute. Add the vegetables and the stock powder and cook for another 2 minutes.
Add the cooked rice and sauté 2 to 3 minutes while stirring. Finally, add the scrambled eggs and soy sauce, mix and adjust seasoning to taste.
Variant: Add shrimps or ham cubes.