Baked Curry Rice with Eggs

• 3 ladles Leftover curry
• 2 lightly-heaped tablespoons Fukujinzuke
• 2 rice bowlfuls Cooked rice (portions differ according to the size of the dish you will use)
• 2 Eggs
• 2 slice Sliced cheese

1. I don't like egg yolk too runny.
2. Break the eggs into small separate dishes.
3. Microwave quickly until the area between the egg yolks and whites wobbles when you shake the dishes.
4. Mix the rice with fukujinzuke (use 2 lightly-heaped tablespoons for 2 portions of rice).
5. Mix in a ladle of curry (just one ladle for 2 portions!)
6. Right The rice mixed with fukujinzuke and curry.
7. Left Pour the curry on top (make 2 of these using one ladle of curry).
8. Place 1 softly-set eggs on top.
9. If you like the egg white very soft break the eggs onto the top of the curry without microwaving.
10. To clarify the amount of cheese, I put sliced cheese in the ingredient list but you can use any cheese.
11. It doesn't have to be melting-type either!
12. After you bake, it's done.
13. The egg white sets firmly and the egg yolk is nicely soft.
14. You will have a nice baked curry rice!
15. Omit the egg if you prefer.

curry, rice, eggs, cheese

Taken from cookpad.com/us/recipes/151327-baked-curry-rice-with-eggs (may not work)