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Chicken Kuwayaki

Apr. 19, Fri. 2019

Rika's TOKYO CUISINE

Dry Curry Rice with Omelet

omudoraikare

  • Rice&Noodles

Difficulty

Ingredients (Serves 2)

180 ml short-grain rice, cooked with 200 ml water

120 g ground pork
1 onion, finely chopped
2 tbsp olive oil
2 tbsp ginger, finely chopped
1 tsp garlic, finely chopped

For the curry seasoning:
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp cayenne pepper powder

2 tbsp sushi vinegar

1/3 tsp salt
1 tsp soy sauce

green shiso leaves, cut into thin strips

For the omelet:
4 eggs, beaten 50 times

2 tbsp butter
4 pinches of coarse sea salt
1 tsp sugar

black pepper

Directions

  1. 1. Make the dry curry rice : Mix together the spices for the curry seasoning.
  2. 2. Finely chop the onion, ginger, and garlic, and stir-fry in a frying pan.
  3. 3. Add the curry seasoning, ground pork, sushi vinegar, salt, and soy sauce, and continue to stir-fry.
  4. 4. Mix in the cooked rice, continuing to stir-fry.
  1. 5. Make the omelet : Add the sea salt and sugar to the eggs, and beat 50 times. Preheat a frying pan and melt the butter in it, then pour in the beaten egg.
  2. 6. Fold the cooked egg into thirds, and place on top of the dry curry on a serving dish. Top with thin strips of green shiso leaf and sprinkle with black pepper, and serve.