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
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 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.
Step 3
Add the 1 lb ground beef to the skillet. Cook, breaking it up, until browned and no longer pink, about 6 minutes.
Step 4
Sprinkle the 2 tbsp curry powder and 1 tsp salt over the meat. Stir for 1 minute until fragrant.
Step 5
Pour in the 2 cups beef broth. Simmer until the sauce thickens slightly, about 10 minutes, stirring occasionally.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
