Finely chop both the onions and carrots and combine. Thaw the green peas in the microwave, and dry with paper towels.
Heat a frying pan over low, and add butter and garlic. After bubbles form, sauté ground meat.
One the meat starts to change color and begin to crumble, turn the heat to medium, add onions and carrots, and sauté.
Once the onions have softened, lightly season with salt and pepper.
Next, sauté so that the curry powder coats everything. Make sure it doesn't burn.
Sprinkle salt and pepper after adding the rice, bring up the heat to high after lightly sautéing, add white wine, and sauté as if cutting quickly. Evaporate the water.
Please adjust the taste with salt and pepper while tasting. Once the rice has become flaky, add green peas and lightly sauté.
Transfer to a dish, make an indent in the center and drop an egg in, and then the dry curry is done.
Story Behind this Recipe
I have been making dry curry in this way for a long time! This time I made it for lunch . The spiciness is addictive, and the mildness of egg mellows out the taste . Give it a try.
Heat over low at first to keep the frying pan from burning. The most important thing is to mix the curry powder throughout in Step 5. It will be difficult to flavor the rice if you don't do this part properly. Also, when pouring white wine, use the side of a wooden spatula to sauté quickly to evaporate the water content.