10-Minute Japanese Curry Rice

Ingredients

• 2 blocks (about 50g) Japanese curry roux blocks
• 1 medium, diced small Potatoes
• 1 medium, diced small Carrot
• 1/2 medium, sliced Yellow onion
• 1.5 cups Water or chicken broth
• 2 cups, warm Cooked white rice
• 1 tablespoon Vegetable oil
• 1/4 cup Frozen peas(optional)

Instructions

1. 1

   Heat the vegetable oil in a medium skillet or saucepan over medium-high heat. Add the onion, potato, and carrot and sauté for 3-4 minutes until the onion softens and the vegetables begin to brown at the edges.

2. 2

   Pour in the water or broth and bring to a boil. Reduce heat to medium, cover, and simmer for 6-7 minutes until the potatoes and carrots are fork-tender.

3. 3

   Remove the pan from heat briefly and stir in the curry roux blocks until fully dissolved. Return to low heat and simmer 2-3 minutes, stirring, until the sauce thickens. Stir in frozen peas during the last minute if using.

4. 4

   Spoon warm cooked rice into two bowls and ladle the curry over the top. Serve immediately.