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Ingredients
- 1 ladle Leftover curry
- 2 Eggs
- 1 rice scoop full Hot cooked rice
- 1 Mizuna greens
- 2 Cherry tomatoes
- 2 tbsp Olive oil
- 1 dash Salt and pepper
Method
- Cut the mizuna greens into 10 cm lengths.
- Cut the tomatoes into any size.
- Add Step 1 to a bowl and then add 1 tablespoon of olive oil and salt and pepper.
- Mix it all together.
- Add all of the ingredients to the bowl and lightly stir.
- Heat 1 tablespoon of olive oil into a frying pan on medium heat.
- Pour in the mixture from Step 3.
- Mix lightly with long cooking chopsticks.
- When it begins to harden, lower the heat to low and cook both sides until browned and crispy.
- Arrange it onto a plate, add the vegetables from Step 2, and it's done!
- If you still have some curry leftover, try this"Curry Rice Gratin (Doria) With Last Night's Leftover Curry"
- If you want to really make curry, try"Swoon!
- Bone-in Chicken and Summer Vegetable Curry"
