I luv this rice

I wanted to make something quick and easy for my boy's lunch today in less than 30 minutes. It took about 25 minutes (with prep).

This dish can also be eaten with soup.

was great had it with chicken turnado that was cooked in italian dressing with a little garlic powder (club house) montreal chicken spice and brown sugar bbq sauce. Mmmmm now thats good eats

I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients.Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI

""DIY JAPANESE CURRY SAUCE"" INSPIRED RED BY ELECTROLUX COOKING BOOKLET

yummy and quick

I used Vermont curry with a touch of apple and honey. Yummmmm

I created this using left over keema curry. Recipe by silk

I thought of a recipe that I could make quickly using leftover curry from the day before.Once you start making the bechamel sauce, keep mixing without taking your eyes off it. If you add the milk a little at a time the sauce will become very smooth. Recipe by Matsujun