Steps

1. Finely chop 1/4 medium onion and place in a heatproof container.
   🕒 01:03
2. Peel and finely chop 1/3 medium carrot. Place in a heatproof container.
   🕒 01:33
3. Remove the stem and seeds from 1 medium bell pepper, then finely chop. Place in a heatproof container. (Tip: Removing the stem and seeds is optional if you don't mind them.)
   🕒 02:06
4. Cut 2 slices of bacon into 1cm pieces and place in a heatproof container.
   🕒 02:34
5. Add 2 tsp of olive oil to the heatproof container with the onion. Add 2 servings worth of curry roux without breaking it apart.
   🕒 02:58
6. Cover with plastic wrap and microwave until the curry roux has melted and the onion is softened.
   🕒 03:31
7. Add the rinsed 2 cups of rice (approx. 300g) to the rice cooker pot.
   🕒 04:11
8. Add 1 tbsp of soy sauce and 1 clove of grated garlic. Then add 2 cups of water (approx. 360ml).
   🕒 04:14
9. Mix the seasonings and water thoroughly. (Tip: Mixing the seasonings and water first ensures the correct water ratio.)
   🕒 04:28
10. Lightly mix the microwaved curry roux and onion into a paste. Spoon this mixture onto the surface of the rice without mixing it in. (Tip: Mixing the curry into the rice before cooking can lead to uneven cooking. Place it on top instead.)
    🕒 04:43
11. Top the rice with the chopped bell pepper, carrot, and bacon, ensuring they are not mixed into the rice. Level the surface.
    🕒 05:30
12. Cook using the rice cooker's standard mode.
    🕒 05:58
13. Once cooked, gently flip the rice from the front and back to mix everything evenly, distributing the curry roux throughout.
    🕒 06:16
14. Add 10g of butter (optional) and mix well. (Tip: Adding butter enhances the richness and aroma.)
    🕒 06:46
15. Close the rice cooker lid and let it steam for a little longer.
    🕒 07:09
16. Serve in a bowl and enjoy!
    🕒 07:16