Steps

1. Finely chop 1/2 onion.
   🕒 01:18
2. Finely chop 1/2 carrot to a similar size as the onion.
   🕒 01:51
3. Cut 1/4 cabbage into bite-sized pieces, about 2cm square.
   🕒 02:13
4. Heat 2 tbsp vegetable oil in a frying pan. Add the chopped onion, carrot, and cabbage. Stir-fry until softened. **(Key Tip!)** Stir-fry slowly until a nice brown color develops to bring out the sweetness from the vegetables.
   🕒 02:36
5. Add 200g mixed ground meat. Break it up and stir-fry until the meat changes color.
   🕒 03:34
6. Once the meat has changed color, lightly season with a pinch of salt. **(Key Tip!)** Seasoning the ground meat at this stage helps to create a well-defined flavor.
   🕒 03:46
7. Add 1 tbsp curry powder, 1 grated clove of garlic, and 1 grated piece of ginger. Add 1 tbsp vegetable oil and stir-fry. **(Key Tip!)** Stir-frying spices like curry powder with oil enhances their aroma and eliminates any powdery taste.
   🕒 04:07
8. Add [A] 2-3 tbsp Worcestershire sauce, [A] 2-3 tbsp ketchup, and [A] 3-4 tbsp water. Cook until the liquid has reduced and the spices and seasonings are well incorporated.
   🕒 04:47
9. Spread warm rice (as needed) evenly on a plate and top with the prepared dry curry.
   🕒 05:23
10. Sprinkle with coarsely ground black pepper (to taste) if desired. **(Key Tip!)** You can also add a fried egg on top. Using medium-thick sauce or tonkatsu sauce instead of Worcestershire sauce will add more thickness and sweetness.
    🕒 06:10