Solo Cooking God's Curry Fried Rice
A one-pan fried rice inspired by Baek Jong-won, where curry powder is directly sautéed in oil to maximize aroma and enhanced with ketchup for a savory depth.
🙋 Recommended for
- ⭐ Those craving something unique and bold instead of everyday scrambled egg fried rice.
- ⭐ Solo cooks who find complex prep, cleaning around the stove, and excessive dishwashing overwhelming.
curry powderegggarlicketchup
Ingredients needed 🛒1 servings
- rice 1 bowl
- curry powder 2 tablespoons
- egg 2 pieces
- whole garlic handful
- ketchup 1 tablespoon
- vegetable oil generously
- pepper a pinch
- butter a small amount
Recipe 🍳
- Trim the roots off the whole garlic handful and slice thinly into even pieces.
- Heat vegetable oil generously in a pan, then sauté the sliced garlic until golden brown to make garlic-infused oil.
- Once the garlic is cooked, push it to one side of the pan, crack in two raw eggs, and stir gently with chopsticks to create a moist scrambled egg.
- Sprinkle 2 tablespoons of curry powder evenly over the mixture, stirring continuously to blend with the oil and prevent clumping, thoroughly frying to release the full curry aroma.
- Add 1 bowl of prepared rice and 1 tablespoon of ketchup, then stir-fry until the grains remain separate and fluffy.
- Transfer to a plate neatly, sprinkle with pepper to taste, place a small amount of butter on top, and let it melt slightly from the heat of the rice before eating.
- Add vegetable oil to the pan and sauté sliced garlic until golden to create garlic oil.
- Make scrambled eggs, then add curry powder and stir well in the oil to evenly distribute without clumping.
- Add rice and ketchup, mix thoroughly, then serve in a bowl and garnish with pepper and butter.
Cooking tips 💡
- Sautéing curry powder in oil before adding liquid dramatically enhances both aroma and the authentic curry scent compared to dissolving it in broth.
- No need to transfer ingredients or change bowls—this one-pan method minimizes cleanup significantly.





