omurice with curry

a few years ago, i relived a childhood meal at hiroko’s place: omurice with curry. i really enjoyed it.

recently, i had a hankering for it again so i decided to make it myself. my parents used to use these curry blocks to make japanese flavored curry. instead of ketchup rice that is usually inside of the omelette, i used regular white rice and then put some ketchup on top.

while it may not be as good as authentic japanese omurice, it will tie me over until i make it back to hiroko’s place or another japanese restaurant with authentic omurice!

Ingredients

  • 2 stalks of carrots, cut into chunks
  • 1 medium potato, cut into small chunks
  • 5 medium cremini mushrooms, cut in quarters
  • 1 medium red bell pepper, cut into chunks
  • 4 blocks of S&B Golden Curry sauce mix, mild/medium hot/hot
  • 2 eggs
  • 2 tablespoon extra virgin olive oil
  • ketchup
  • 2-4 cups white rice

Special equipment

  • rice cooker

Preparation

Cook white rice according to your rice cooker instructions. When cooked, set the rice aside to cool.

In a medium size pot, add 4-6 cups of water and boil the cut chunks of vegetables until they are tender. Add 4 blocks of the curry mix into the pot until the mix is thoroughly melted. Taste the the sauce and add more blocks for lighter or more intense flavor.

In a medium frying pan, add oil and wait for pan to heat up. Crack an egg in a small bowl and whisk lightly. Pour egg into the pan and move it around until it coats the bottom of the pan. when the egg is cooked, put the egg omelette on a plate, put a cup of rice on one side of the omelette. Fold the side of the omelette with no rice over the rice.

Squeeze some ketchup on top of the egg for additional flavor. Scoop some curry on the other side of the plate. Mix and enjoy.

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