Finely mince the onion and carrot.

Heat salad oil in a pot and sauté grated garlic, grated ginger, and ground pork over medium heat until the pork changes color.

Add minced onion and carrot to the pot and cook until the onion becomes translucent.

Pour in water, bring to a boil, cover, and simmer on low heat for about 10 minutes.

Turn off the heat, add curry roux, and stir until dissolved. Simmer for another 5 minutes.

Place cooked rice in a heatproof dish, pour the curry over it, and create a small well in the center.

Place an onsen egg in the well, sprinkle pizza cheese on top, and bake in a toaster oven for 4–5 minutes until golden brown.