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.

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 🍳

  1. Trim the roots off the whole garlic handful and slice thinly into even pieces.
  2. Heat vegetable oil generously in a pan, then sauté the sliced garlic until golden brown to make garlic-infused oil.
  3. 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.
  4. 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.
  5. Add 1 bowl of prepared rice and 1 tablespoon of ketchup, then stir-fry until the grains remain separate and fluffy.
  6. 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.
  1. Add vegetable oil to the pan and sauté sliced garlic until golden to create garlic oil.
  2. Make scrambled eggs, then add curry powder and stir well in the oil to evenly distribute without clumping.
  3. 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.

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