Japanese Curry with Rice and Egg
A comforting bowl of yellow rice topped with rich curry sauce, ground meat, and a soft-boiled egg. This weeknight-friendly version uses pantry staples to deliver deep flavor in under an hour.
- Total time
- 35 min
- Servings
- 4
- Calories
- 580
- Protein
- 32g
Ingredients
- 1 lb ground beef
- 1 medium onion
- 2 tbsp curry powder
- 2 cups beef broth
- 3 cups cooked rice
- 4 large eggs
- 1 tbsp vegetable oil
- 1 tsp salt
Instructions
- 1
Bring a pot of water to a boil, then gently lower in the 4 eggs. Boil for 6-7 minutes for a soft yolk, then transfer to ice water and peel.
- 2
Heat the 1 tbsp vegetable oil in a large skillet over medium. Add the 1 sliced onion and cook until soft and golden, about 8 minutes.
- 3
Add the 1 lb ground beef to the skillet. Cook, breaking it up, until browned and no longer pink, about 6 minutes.
- 4
Sprinkle the 2 tbsp curry powder and 1 tsp salt over the meat. Stir for 1 minute until fragrant.
- 5
Pour in the 2 cups beef broth. Simmer until the sauce thickens slightly, about 10 minutes, stirring occasionally.
- 6
Slice the soft-boiled eggs in half. Serve the curry over the 3 cups cooked rice and top with the egg halves.
Tools you’ll need
- large skillet
- pot for boiling eggs
- mixing spoon
- knife
- cutting board
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