Japanese Curry Omelet Rice

Japanese Curry Omelet Rice

1. Cut the chicken fillet into cubes and add 1 tablespoon of mirin and black pepper to marinate for 10 minutes. Cut red peppers, potatoes, onions and carrots into small cubes for later use. Beat the eggs and add 1 tablespoon of mirin. Mix well.

2. Put the curry cubes into a bowl and add a bowl of hot water to soak. The amount of water is the amount of the rice bowl.

3. First, fry the ingredients for the plate, and put half of the cut potatoes, carrots, and corn kernels into the pot.

4. After sautéing, add a little green peas, add 1 tablespoon of water and stir-fry until cooked and ready to be served in a bowl.

5. Pour soft soaked curry cubes into the pot and bring to a boil over medium heat.

6. The curry cubes will cook thick quickly, if the moisture is not enough, add a small bowl of water.

7. After boiling, transfer to a bowl and set aside.

8. Put an appropriate amount of oil in the pot, add onions and saute until golden brown.

9. Add the remaining diced potatoes, green beans, carrots, corn kernels, and chicken fillet and stir fry for 1 minute.

10. Add the curry paste cooked just now and add it according to personal taste. Since the curry paste already has seasonings, there is no need to add any seasonings. I made fried rice for three people so I added about 4 tablespoons of curry paste.

11. Stir-fry all the ingredients and fry the chicken fillet until the color is white.

12. Add rice.

13. Stir-fry the rice and curry ingredients evenly, and stir-fry until the rice absorbs the curry juice.

14. Put the rice in a bowl and compact it with a spoon.

15. Buckle upside down into the plate, cover with a piece of plastic wrap, shape it into an olive shape by hand, or buckle upside down directly into the plate without shaping.

16. Put the right amount of oil in a non-stick pan. The amount of oil is slightly more than the usual oil for frying eggs.

17. Control the heat to medium to high heat, and pour the eggs into a non-stick pan.

18. Quickly use chopsticks or spatula to stir-fry and mash the eggs.

19. Tilt the pot to one side with one hand and shovel all the eggs onto the side of the pot.

20. Turn the egg liquid on both sides into the center of the egg. This action should be quick or the egg will be over cooked, so that the cut egg will not be juicy.

21. Put the cooked eggs on top of the fried rice immediately. The cooked eggs are still a bit too soft and not flexible. When eating, use a knife to cut into the center of the egg, so that the eggs will cover the left and right sides of the fried rice, and then pour it over. The remaining curry paste just now.

Tips:

-The ready-to-eat curry cubes already have seasonings. I didn't add salt. I personally think that the salty is appropriate without adding any seasonings.
-When scrambled eggs, the heat must be medium to high, not low, otherwise the egg will not be shaped properly.