1. Wash and dice onions.
2. Soak the peas in clean water for 15 minutes and rinse them off.
3. Peel and dice carrots.
4. Peel the potatoes and cut into large pieces.
5. Heat the pan with cold oil, add the onion diced and sauté fragrant.
6. When the onion is slightly yellow, add the diced carrots, peas, and potatoes and stir fry for 3 minutes.
7. Then add the rice cake slices and stir-fry them evenly.
8. Pour a large bowl of water into the pot to submerge the ingredients. Add two curry cubes, sprinkle two spoons of salt, and cook until the curry cubes melt.
9. Cover the pot and let it simmer for 5 minutes. After opening the lid, use a spatula to flip the ingredients. The rice cakes are very easy to stick to the pot, so turn them frequently. Boil for about 10 minutes, then collect the curry sauce until it is thick and ready to serve.
Tips:The ingredients should be turned frequently during the cooking of the rice cakes, otherwise the rice cakes will stick to the pot very easily.
