How to cook
Boil 400 g of rice in water in a ratio of 1:5. Strain the excess liquid out of it and set it aside.
In a small bowl, beat two eggs, then fry them in a small pan and remove them and in the same place fry the sliced mushrooms very lightly.
The fried eggs and mushrooms are set aside.
In another large pan in a little fat, lightly fry the chopped onions and the cut 80 grams of carrots into thin sticks. The onions and carrots should be slightly crunchy.
Reduce the heat slightly, then add the cooked and strained rice to them. Add the fried eggs and fried mushrooms.
Season with ginger, black pepper, salt and curry. Stir well, turn off the heat and the pan-fried rice is ready to be served.
The Rice with Curry and Crunchy Vegetables is ready.