Omelette Rice with Curry Sauce
Ingredients (4 servings)
| Chicken (cut into bite-size pieces) |
450g |
| Onion (cut into bite-size pieces) |
350g |
| Potato (cut into bite-size pieces) |
150g |
| Carrot (cut into bite-size pieces) |
100g |
| Vegetable oil |
1 Tbsp |
| Water |
540ml |
| S&B Golden Curry Mix 92g |
1 pack |
|
【Omelette Rice】
White rice |
800g |
|
Ham (roughly minced) |
4 sheets |
|
Onion (minced) |
200g |
|
Carrot (minced) |
50g |
|
Vegetable oil |
4 Tbsp |
|
Tomato ketchup |
8 Tbsp |
|
White pepper |
Pinch |
|
Salt |
1/2 tsp |
|
Butter |
4 Tbsp |
|
【Egg】
Egg |
6 (whole) |
|
Salt |
Pinch |
|
Vegetable oil |
2 tsp |
|
Butter |
2 tsp |
Directions
- Cut the chicken, onion, potato, and carrot into small bite-size pieces.
- Stir-fry the meat and vegetables well with oil.
- Add water, and once it comes to a boil, turn down the heat. Put a lid on the pot
- Turn off the heat. Add the sauce mix after breaking it into pieces, then stir until it is melted. Turn on the heat again, and simmer over low heat for about 5 minutes.
【Omelette Rice】
- Mince the onion and carrot, and cut the ham into 5-mm dices.
- Heat the vegetable oil in a frying pan and stir-fry the onion, carrot, and ham. When the onion turns clear, add tomato ketchup, salt, and white pepper, and mix.
- Add butter and white rice to ②, and continue to stir-fry. When everything is well mixed, serve the rice mixture on each plate in an oval shape.
- Cook the eggs. Beat the eggs in a bowl and add a little salt. Put half the butter and half the vegetable oil in the frying pan and heat it. Once the butter melts, pour in half of the eggs and quickly scramble it with cooking chopsticks. Fill any holes by tilting the frying pan to let uncooked eggs flow into them to make a sheet of soft scrambled eggs.
- Peel off the periphery of the eggs using the cooking chopsticks. Scoop up the eggs using a spatula and place it on top of ③.
- Pour the curry sauce 【4】 over the 【Omelette Rice】.
