Cooked rice (portions differ according to the size of the dish you will use)
2 rice bowlfuls
I don't like egg yolk too runny. Break the eggs into small separate dishes. Microwave quickly until the area between the egg yolks and whites wobbles when you shake the dishes.
Mix the rice with fukujinzuke (use 2 lightly-heaped tablespoons for 2 portions of rice). Mix in a ladle of curry (just one ladle for 2 portions!)
[Right] The rice mixed with fukujinzuke and curry. [Left] Pour the curry on top (make 2 of these using one ladle of curry).
Place  softly-set eggs on top. If you like the egg white very soft break the eggs onto the top of the curry without microwaving.
To clarify the amount of cheese, I put sliced cheese in the ingredient list but you can use any cheese. It doesn't have to be melting-type either!
After you bake, it's done. The egg white sets firmly and the egg yolk is nicely soft. You will have a nice baked curry rice!
Omit the egg if you prefer.
Story Behind this Recipe
If you have leftover curry, you must have leftover fukujinzuke too. I was wondering why people don't add leftover fukujinzuke into the baked leftover curry rice. Mix the rice with curry and pour the curry on top too! Because I use plenty of curry sauce, this baked curry is tasty. I make a curry because I want to eat this!
I don't use potatoes for this dish because I don't like the mashed texture.
I don't like soft egg white so I microwave the egg first. I don't heat the eggs until they explode but if you are worried, poke a small hole in the egg yolks with a toothpick. If you don't mind raw eggs, break the eggs directly onto the curry sauce.