Steps

1. Cut the top and bottom off the green pepper, then slice around the core to chop it roughly without scattering the seeds. Don't chop too finely to retain color.
   🕒 03:02
2. Cut the bacon into pieces that match the overall size.
   🕒 03:29
3. Heat vegetable oil in a frying pan and slowly sauté the onion. Sauté the onion slowly to evaporate moisture and concentrate its flavor.
   🕒 03:44
4. Once the onion is softened and colored, add minced carrot if desired, and then minced garlic if desired, and continue to sauté.
   🕒 04:16
5. Add the chopped bacon and fry until the fat renders.
   🕒 04:36
6. Reduce heat and add curry powder. Stir quickly with the oil, being careful not to burn it. The aroma and flavor will be significantly enhanced when the curry powder mixes with the oil.
   🕒 05:02
7. Add tomato ketchup and Worcestershire sauce. Simmer over low heat to reduce the moisture without burning. This step is to create the base curry paste without scorching.
   🕒 05:21
8. Add the chopped green pepper and toss to coat. Adjust the cooking time for the green pepper to your preference. Sauté briefly for a crisp texture, or longer for a sweeter taste.
   🕒 06:03
9. Add the warm rice and stir until well combined.
   🕒 06:33
10. Add butter if desired, melt it, and toss to coat everything.
    🕒 06:57
11. Season with salt and coarsely ground pepper to taste.
    🕒 07:25
12. Heat vegetable oil in a frying pan, crack in the eggs, and immediately shape them.
    🕒 07:38
13. While basting with plenty of oil, fry the sunny-side-up eggs until the edges are crispy.
    🕒 08:02
14. Serve the fried eggs and fukujinzuke pickles on top of the plated dry curry.
    🕒 08:18