Japanese Curry Rice

1. Caramelise onions for 15 minutes.

2. Add cumin, turmeric and chilli and fry for 1 minute.

3. Add peppers and any other vegetables.

4. Add all sauces.

5. Add rice and coat grains with the sauce.

6. Add 1 cup of water.

7. Grate apples into the rice.

8. Add peas.

9. Taste and season if needed.

10. Cook rice until liquid is absorbed and rice is cooked.

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Nutrient	Quantity
Total fats	14.4962 g
Protein	28.5814 g
Carbohydrates	54.9728 g
Energy	449.4522 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2367 g
Water	521.678 g
Aspartic acid	0.6186 g
Calcium, Ca	287.7408 mg
Lutein + zeaxanthin	745.794 g
Fiber, total dietary	11.5887 g
Carotene, beta	10988.865 g
Niacin	3.7244 mg
Vitamin A, RAE	1242.772 g
Arginine	0.3655 g
Riboflavin	0.4013 mg
Tocopherol, beta	0.0129 mg
Fatty acids, total saturated 20:1	0.0022 g
Glutamic acid	1.1567 g
Sodium, Na	1757.5617 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3076 g
Total lipid (fat)	14.4962 g
Manganese, Mn	1.4867 mg
Fructose	10.1498 g
Proline	0.1374 g
Fatty acids, total saturated 16:0	3.6224 g
Fatty acids, total saturated 8:0	0.1423 g
Sucrose	8.8024 g
Choline, total	114.1534 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	30.2308 g
Serine	0.1825 g
Fatty acids, total saturated 10:0	0.3323 g
Fatty acids, total saturated 18:0	1.6022 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.7164 mg
Selenium, Se	22.1816 g
Ash	7.9549 g
Fatty acids, total saturated 18:1 undifferentiated	3.5034 g
Pantothenic acid	1.0205 mg
Phenylalanine	0.1795 g
Copper, Cu	0.5552 mg
Betaine	0.9425 mg
Thiamin	0.4146 mg
Retinol	140.362 g
Methionine	0.0384 g
Iron, Fe	6.3185 mg
Carbohydrate, by difference	54.9728 g
Phosphorus, P	360.0485 mg
Folate, total	106.995 g
Tocopherol, gamma	0.0108 mg
Fatty acids, total saturated 4:0	0.4129 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0263 g
Lycopene	1.28 g
Alanine	0.2266 g
Cholesterol	89.4347 mg
Valine	0.283 g
Fatty acids, total saturated 18:2 undifferentiated	0.6325 g
Glycine	0.1546 g
Carotene, alpha	4472.29 g
Glucose (dextrose)	6.9504 g
Fatty acids, total saturated 14:0	1.2984 g
Zinc, Zn	2.2317 mg
Isoleucine	0.2166 g
Fatty acids, total saturated 12:0	0.3577 g
Fatty acids, total polyunsaturated	1.0047 g
Fatty acids, total saturated 14:1	0.0023 g
Tocotrienol, gamma	0.0008 mg
Fatty acids, total polyunsaturated 17:1	0.0025 g
Leucine	0.3142 g
Tocotrienol, alpha	0.0786 mg
Vitamin A, IU	22522.1003 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	106.995 g
Tryptophan	0.0553 g
Vitamin C, total ascorbic acid	57.3533 mg
Phytosterols	40.634 mg
Fatty acids, total polyunsaturated 18:1 c	0.0011 g
Fatty acids, total saturated 20:0	0.0015 g
Fatty acids, total saturated 6:0	0.2445 g
Starch	1.8929 g
Tyrosine	0.1337 g
Vitamin B-12	1.221 g
Vitamin K (phylloquinone)	34.1778 g
Fatty acids, total saturated	8.2967 g
Histidine	0.0913 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0012 g
Fatty acids, total monounsaturated	4.007 g
Threonine	0.3407 g
Folate, food	106.995 g
Fatty acids, total polyunsaturated 17:0	0.005 g
Cryptoxanthin, beta	14.26 g
Vitamin E (alpha-tocopherol)	2.333 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0378 g
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	117.2897 mg
Lysine	0.3142 g
Potassium, K	1396.4507 mg
Cystine	0.1321 g
Fluoride, F	9.981 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Oil	1 tablespoon	112.128	0	12.7334
Apple	1	65	17.2625	0.2125
Carrot	1	52.48	12.2624	0.3072
Onion	1	64	14.944	0.16
Sushi rice	4 ounces	100.8667	0	0.5667
Mirin	1 tablespoon	100.8667	0	0.5667
Tomato ketchup	1 tablespoon	100.8667	0	0.5667
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
Cardamom	1	6.22	1.3694	0.134
Pepper	0	0	0	0
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
pea	0.5 cup	20.58	3.6995	0.098
fish sauce	1 tablespoon	6.3	0.6552	0.0018
chili paste	1 teaspoon	100.8667	0	0.5667