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Curry | Kenmasu Cooking's Recipe Transcription

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Cooking

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Ingredients

cooked rice : 200g
豚ひき肉 : 200g
ピーマン : 1個
玉ねぎ : 1/4個
なす : 2本
にんじん : 適量
卵 : 1個
油(カレー用) : 大さじ1
(A)おろしニンニク : 小さじ1
(A)おろし生姜 : 小さじ1
(B)水 : 100cc
(B)カレー粉 : 2かけ
油(目玉焼き用) : 大さじ1
塩胡椒 : 適量
水 : 100cc

Time required

30minutes

Procedure

1) Prepare vegetables 01:38
Cut the onions into 2mm widths.
Cut carrots into 2mm widths.
Remove the seeds from the peppers and cut into 2 mm widths.
Cut off the eggplant, cut it in half, and cut it into 1 cm wide pieces.
2) To heat 02:49
Heat a frying pan and add oil (for curry).
Add minced pork and fry.
Add (A) and fry.
Add 1 and fry.
When the oil is all over, add (B) and fry.
Add water and boil.
3) Make a fried egg 05:25
Heat another frying pan and add oil (for fried egg).
Insert the egg.
Sprinkle salt and pepper.
4) 盛り付ける 06:49
お皿にご飯を盛る。
2をかける。
3を乗せる。
しば漬け(分量外)を添える。

Point

・ Amount for 1 to 2 servings.
・ A recipe for curry made from vegetables left in the refrigerator.
・ Use tube-type grated garlic and grated ginger.
・ Bake fried eggs with a large amount of oil.
・ When using instant rice that is heated in the microwave, warm it during step 2.
・ Eggplant and curry go well together.