Tomato Curry Vegetable Fried Rice

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Finely chop the portion of potato, onion, carrot and green bell pepper to go in the fried rice, and cut the portion for the curry into bite-size pieces.
2. Cut the chicken breast into bite-size pieces as well and season with ground black pepper.
3. Add cooking oil (15g) to a pan, stir-fry the finely chopped potato, onion, carrot and green bell pepper, then add the rice and stir-fry together.
4. In a pan with cooking oil (15g), stir-fry the chicken first, then add the bite-size potato, carrot, onion, green bell pepper and broccoli and stir-fry, and add the cherry tomatoes last.
5. Add the tomato paste and stir-fry, then add the paprika powder to bring out the aroma.
6. Pour in water (300g) with the curry powder dissolved and bring to a boil, add the plain yogurt and adjust the thickness, then pour over the rice to finish.