1. Prepare the ingredients (corn kernels and peas should be cooked in advance), and cut carrots into small pieces
2. Pick the shrimps, remove the shrimp thread and wash, add a small amount of baking soda and rub gently with your hands
3. Rinse with water several times until clean, mix it with a little salt and pepper
4. Diced chives
5. Add salt to the egg and beat well
6. Add oil to the pot and heat up, pour in the egg mixture and fry into small pieces, set aside
7. Pour in the rice and stir-fry thoroughly
8. Pour in peas, corn, carrots and stir-fry, and stir-fry evenly
9. Pour in shrimp and egg and stir fry
10. Turn off the heat and put in the curry cubes
11. Use a spatula to slowly stir the curry completely
12. Finally, turn to high heat, pour in the diced shallots and stir-fry, then it is out
Tips:1: I use the original curry, the taste can be adjusted by yourself.
2: Rub the shrimps with baking soda to remove fishy and freshness, and at the same time make the shrimps more crispy.
