Curry omelet rice
Curry omelet rice that you can enjoy on anniversaries. It's an anniversary, and it's a dish with a half-cooked egg garnish on curry that's too complicated and easier to cook than it is to cook. Let's make curry omelet rice that can be eaten on a special day with common ingredients at home.
2 serving
Within 30 minutes
행복하자하루하루
Ingredients
  • Curry
    100g
  • Potato
    2ea
  • Carrot
    1/2ea
  • onion
    1.5ea
  • olive oil
    suitably
  • white rice
    suitably
  • egg
    4ea
  • Milk
    2TS
  • Salt
    little
  • parsley
    little
Cooking Steps
STEP 1/11
Chop potatoes, carrots, and onions for curry.
(I only used vegetables for a clean taste, but you can add extra meat.)
STEP 2/11
Pour olive oil over the wok and saute until the onions are clear.
STEP 3/11
Add potatoes and carrots and stir-fry them well.
STEP 4/11
When the vegetables are 80% cooked, pour 800ml of water and boil them until they are fully cooked
(If you add water to fried vegetables, the vegetable water will come out and make more delicious curry.)
STEP 5/11
Add curry powder little by little and mix well.
STEP 6/11
If the curry melts and boils it for a while, it's a delicious vegetable curry.
STEP 7/11
Stir the eggs so that the strings are loosened well, then add 2 tablespoons of milk and mix well.(You can put whipped cream instead of milk. Milk or whipped cream makes it softer.)
Pour egg water into an oiled pan and stir from outside to inside, scrambling with wooden chopsticks to cook the eggs.
STEP 8/11
Fry the egg until it is well cooked on the top half-cooked without tearing it.
STEP 9/11
Put the rice in a bowl
STEP 10/11
Put half-cooked egg garnish on top
STEP 11/11
Place curry under egg garnish.
Sprinkle parsley powder on egg garnish to complete.
If you don't cook 100% of the egg garnish on the curry omelet rice, but cook the bottom half and the top half, you can eat soft eggs.
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