Recipes

Method

1. Cut the onion and garlic with the light green cone.
2. Grate the courgette with the red cone.
3. Grate the carrot with the orange cone.
4. Heat a frying pan with 1 spoon of oil and scramble the eggs. Set aside in a dish.
5. Heat oil again in a frying pan, add the garlic, ginger and curry and cook for a minute. Add the vegetables and the low salt stock powder and cook for another 2 minutes.
6. Add the cooked rice and sauté 2 to 3 minutes while stirring.
7. Finally, add the scrambled eggs and soy sauce, mix and adjust seasoning to taste.