Chinese Curry Butter Potato & Carrot Stir-Fry with Egg

A savory Chinese-inspired stir-fry combining tender potatoes and carrots simmered in fragrant curry butter sauce, topped with a fluffy scrambled egg for a comforting main dish.

Steps

1. Boil the diced potatoes in salted water for 5-7 minutes until just tender, then drain. 2. Heat vegetable oil in a pan over medium heat. Add carrot slices and sauté for 3 minutes. 3. Add the boiled potatoes to the pan and stir-fry for another 3 minutes. 4. Lower heat and add butter and curry powder, stirring to coat the vegetables evenly. Cook for 2 minutes until fragrant. 5. Push vegetables to the side of the pan. Crack the egg into the empty side and scramble gently until cooked through. 6. Mix the scrambled egg with the vegetables, add soy sauce and salt, and stir well. 7. Garnish with chopped green onion if available. Serve hot.

1 small potato (about 100g), peeled and diced 1 medium carrot, peeled and sliced 1 tbsp butter 1/2 tsp curry powder 1 large egg 1 tsp soy sauce 1/4 tsp salt 1 tbsp vegetable oil 1 green onion, chopped (optional)