A quick dry curry of minced meat and vegetables, mounded over rice and draped with a soft, silky omelette — this omelette curry rice (omurice meets curry) cooks all on the BRUNO Compact Hot Plate. A comforting, family-style plate that’s ready in minutes.
Ingredients
- 300g minced meat
- ½ onion, chopped
- ½ carrot, chopped
- 2 tbsp curry powder
- 2 tbsp ketchup
- 2 tbsp tonkatsu (Chuno) sauce
- 300g cooked rice
- Salad oil, for frying
- For the omelette:
- 3 eggs
- 1 tbsp potato starch dissolved in a little water
- 1 tbsp milk
- 1 tbsp sugar
Method
- On the BRUNO Compact Hot Plate (flat plate), add the minced meat, onion and carrot in that order and stir-fry well on HIGH. Stir in the curry powder, ketchup and tonkatsu sauce to season.
- Shape the rice into three mounds on top of the curry.
- In a bowl, beat the eggs with the dissolved potato starch, milk and sugar. Heat a little salad oil and pour in one-third of the egg.
- Once the edges set, lower the heat and, keeping your chopsticks still, rotate the pan to gather the egg into soft folds. When a loose drape forms, slide it over a rice mound. Repeat for the other two.
- Finish with sauteed paprika, aubergine, boiled broccoli or any toppings you like.
Tip: The splash of milk and pinch of sugar keep the omelette tender and give it a glossy finish; the dissolved potato starch helps it hold together as you fold it. Work over a gentle heat so the egg stays soft, not browned.
Equipment used
Recipe by BRUNO Official.