1. Wash the rice in the pot and cook the rice.
2. Defrost the shrimps, marinate with cooking wine and cornstarch for 10 minutes.
3. Dice luncheon meat.
4. Defrost green peas and carrots.
5. Dice the onion.
6. Heat the frying pan to fry the eggs.
7. Stir-fry the shrimp in the original pot.
8. Set up a frying pan and fry the onions until they taste good.
9. Add green peas and carrot diced and stir-fry well, add 3 teaspoons of curry powder and stir-fry to get a good flavor.
10. Add the luncheon meat and stir well.
11. Put the rice into the stir-fry and stir-fry evenly.
12. Add shrimp and eggs and stir fry.
13. Add 2 teaspoons of curry powder, salt and sugar to taste. (The saltiness of luncheon meat is not the same, so you need to put an appropriate amount of salt.)
14. Pack the plate and take it to the party.
15. With a little spicy curry fried rice, my daughter ate a big bowl.
Tips:1. Soy sauce is not recommended for curry fried rice, it will affect the color.
2. The luncheon meat itself has a salty taste and the saltiness is also different. The salt should be put appropriately.
