Chinese Curry Butter Potato & Carrot Stir-Fry with Egg

Name: Chinese Curry Butter Potato & Carrot Stir-Fry with Egg
Total time: 20 min
Yield: 1 serving
Cuisine: Chinese
Ingredients: 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)

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20 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Butter Use an equal amount of ghee for a similar rich, buttery finish.
Soy sauce Use an equal amount of tamari for a similar savory seasoning.
Green onion Use finely chopped chives in the same amount for a mild onion garnish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein9 g

Carbohydrates34 g

Fat20 g

Fiber 5 g · Sugar 5 g · Sodium 850 mg

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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.

Main Dish Chinese

Steps

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

Tips for Chinese Curry Butter Potato & Carrot Stir-Fry with Egg

The vegetables should be tender but still hold their shape; potatoes that crumble can turn the buttery sauce pasty.
Keep the curry butter fragrant rather than browned, which can make its flavor taste bitter.
A wide skillet gives the vegetables room to brown lightly instead of steaming; have the egg ready so it stays soft.