Heat a pan with 1.5 tbsp of cooking oil and sauté 1/2 handful of chopped green onion until fragrant and golden.

Add 1/3 diced potato and stir-fry on medium heat for 30-40 seconds until the surface becomes transparent.

Add 1/2 handful diced carrot, 1/3 diced onion, 1/2 handful diced zucchini, 3 pinches of salt, and a dash of pepper. Stir-fry on medium heat for 1.5 minutes.

Push the vegetables to one side of the pan. Crack 1 egg, add a pinch of salt, and scramble it on the empty side of the pan. Mix the scrambled egg with the vegetables and stir-fry for 20 seconds.

Add 1 bowl of cooked rice and gently break it apart while mixing with the vegetables.

Sprinkle 1 tbsp of curry powder evenly and stir-fry for 2 minutes until well combined.