Chinese Curried Buttered Potato and Carrot Stir-Fry with Egg

A flavorful Chinese-inspired main dish combining tender potatoes and carrots sautéed in butter and curry, finished with scrambled eggs for a rich and satisfying meal.

Steps

1. Boil the diced potatoes in salted water until just tender, about 8 minutes, then drain. 2. In a pan, melt the butter over medium heat. 3. Add the sliced carrots and sauté for 4-5 minutes until slightly softened. 4. Add the boiled potatoes to the pan and sprinkle the curry powder, stirring well to coat. 5. Cook for another 3-4 minutes, allowing the vegetables to absorb the curry flavor. 6. Push the vegetables to one side of the pan and crack the eggs into the empty side. 7. Scramble the eggs gently, then mix them into the vegetables. 8. Add soy sauce, salt, and pepper to taste. 9. Garnish with chopped green onions if using, and serve hot.

1 medium potato, peeled and diced 1 medium carrot, peeled and sliced 1 tablespoon butter 1/2 teaspoon curry powder 2 eggs 1 teaspoon soy sauce 1 green onion, chopped (optional) Salt and pepper to taste