Chinese-Style Keema Curry

Finely chop the onion against the grain, using only two sets of cuts: vertical cuts down, then crosswise cuts. Since you never bring the knife in from the side, it is safe to do.

Blanch and peel the tomato. Dip it in boiling water for about 10 seconds to loosen the skin, then peel it. Without bits of skin mixed in, the texture and mouthfeel come out smooth. If it feels like too much trouble, you can leave the skin on.

Finely chop the garlic and put it in the same container as the onion. Chop the ginger the same way (you can also use the Chinese method of slicing it thin, stacking the slices, and then mincing at the end).

Dice the peeled tomato (into a coarse chop) and set it aside in a container separate from the onion. Tomato is hard to cut with a dull knife, so sharpen it well beforehand.

Add a pinch of salt and a dash of white pepper to the ground meat and lightly work it in by hand to season it. This is a prep step used for meat in Chinese cooking, and it brings out the meat's natural umami.

Heat the pan. With an iron pan, heat it thoroughly first, then swirl in the oil to coat so the ingredients do not stick.

First, sauté the onion (along with the garlic and ginger) over low heat. This time, cook until it turns translucent. If you have time, cooking it all the way to a caramel color makes a real difference in depth.

Add the seasoned ground meat and stir-fry. Once it is cooked through, add the curry powder (S&B Red Can) to bring out the aroma. The Red Can is mild, so if you want it spicy, adjust with cayenne pepper or chili pepper.

Add the diced tomato and stir-fry to combine.

Add the oyster sauce, soy sauce, and sugar, then pour in water to loosen everything, and finish with a dash of white pepper. Adding water first lets the flavors blend, and cooking it off afterward brings the umami and richness together as one.

Lower to medium heat and simmer for about 15 minutes, stirring so it does not scorch, until the moisture cooks off. It is done when it thickens enough that pressing with a ladle leaves a channel of liquid behind. If you rush it over high heat, stir constantly so it does not stick to the pan.

Mound the rice into a round shape and spoon the crumbly keema curry over it. Make a well in the center, drop in the egg, and finish with a sprinkle of Sichuan pepper (huajiao).