1. Wash carrots and potatoes and cut into small dices about 1 cm. Put a little vegetable oil in a pan and fry them over low heat.
2. Stir-fry until slightly discolored and add a little light soy sauce.
3. Stir-fry for a few minutes, add the curry cubes, add about 50 ml of water to prevent the paste from the pan and facilitate the melting of the curry.
4. After the curry has melted, add the rice and stir fry evenly. Then add salt.
5. Stir-fry until the color is even, the rice is first served on the plate.
6. Brush the pan and put a little oil to start frying eggs, one-sided frying or double-sided frying according to personal preference. I fry it on one side, pinch a little salt on top, sprinkle with black pepper and white sesame seeds.
7. Cover the fried rice with the fried egg and add a little seaweed to it.
Tips:To fry potatoes and carrots, use a low heat to prevent them from being fried.
