Japanese Style Brown Rice Curry | Think Rice (Canada)

Ingredients

• 2 cups brown rice
• 4 cups water
• 3 tablespoon olive oil, divided
• ½ red onion, thinly sliced
• 3 to 4 carrots, cut into 1in pieces
• 3/4 lb small yukon gold potatoes, cut in half
• 1½ teaspoons kosher salt
• 1 teaspoon curry powder
• 2 tablespoons all-purpose flour
• 4 cups vegetable stock (can be swapped for beef/chicken)
• 4 tablespoon ketchup
• 1 tablespoon sriracha
• 1 teaspoon dark soy
• 4 eggs