We can start with radish, since it's easier to carry them around. But we'll start with one for now.

[And now he's going to look for the radish in the fridge. There's the vegetable drawer! He's going to take one out now.]

Before we can start the pan frying, we gotta prepare the ingredients first. For vegetables, that means peeling them if we need to, like carrots, washing them and cut them into smaller pieces. They'd cook faster if they're small pieces instead of big chunks.