1
Clean shrimps, scallops and fish fillets and cut them into granules.
2
Wash and dice onions, red pepper, yellow pepper and shallots, break up eggs and stir well.
3
Add water to the pot, blanch the seafood until it is eight mature, pour it out, wash the wok, add oil again, wait for the oil temperature to rise and smoke slightly, and oil the seafood for three seconds.
4
Heat up the pot, pour oil, pour in egg liquid and stir fry. When it is about seven mature, take out the pot and set aside.
5
Stir fry diced onion and diced pepper in oil, stir fry over low heat until fragrant, add curry powder, stir fry over low heat to taste, then add white rice, stir fry until open, add eggs, stir fry over low heat until eggs and rice are mixed evenly.
6
Pour the seafood with good oil into the pot, add seasoning, stir fry over high heat, and finally add a little scallion and soy sauce, stir well, then out of the pot and put on a plate.
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