Steps

1. Finely chop the onion.
   🕒 03:25
2. Cut the bell pepper into pieces roughly the same size as the onion. 【Tip!】 The seeds and stem are delicious when sautéed, but remove them if you prefer. The seeds are nutritious.
   🕒 03:35
3. Dice the chicken thigh into 1cm cubes. 【Tip!】 It's recommended to cut them into cubes similar in size to rice grains for a cohesive texture with the rice.
   🕒 04:03
4. Defrost frozen cooked rice in a microwave (approx. 3 minutes 30 seconds at 600W).
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5. Put 10g butter in a frying pan and heat it.
   🕒 06:23
6. Season the chicken thigh with salt and pepper to taste.
   🕒 06:29
7. Add the seasoned chicken thigh to the pan with melted butter and sauté well until the skin is crispy and browned. 【Tip!】 The chicken fat released from the skin and butter will coat the rice deliciously.
   🕒 06:48
8. Once browned, add the chopped onion and bell pepper and sauté.
   🕒 07:20
9. Add 1 tbsp ketchup, 2 tsp Worcestershire sauce, 1½ tsp oyster sauce, and 3 shakes MSG(Ajinomoto). 【Tip!】 Adding oyster sauce significantly enhances the flavor. If you don't have it, you can substitute with soy sauce and a little sugar. MSG(Ajinomoto) adds umami and depth.
   🕒 07:29
10. Add 1 pinch salt to adjust the seasoning. 【Tip!】 Add more salt if you prefer a strong flavor, but adjust if you prefer a lighter taste.
    🕒 08:32
11. Add the defrosted 200g cooked rice and stir-fry.
    🕒 08:42
12. Add 1½ tsp curry powder and stir-fry until the rice and seasonings are thoroughly mixed.
    🕒 09:01
13. Plate the dry curry.
    🕒 09:32
14. Add a small amount of oil to the same frying pan and make a fried egg.
    🕒 09:46
15. Shape the fried egg and cook over low heat. If you don't like runny whites or don't want the bottom crispy, add a small amount of water mid-way, cover, and steam-fry.
    🕒 09:59
16. Place the fried egg on top of the plated dry curry, sprinkle with black pepper to taste, and serve.
    🕒 10:45