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Japanese Curry fried Rice.

Updated: Sep 30, 2021

Japanese curry fried rice dish by kurumicooks tasty easy healthy Japanese Asian and Fusion food and cooking for your kitchen

If like me, you always seems to have some leftover rice in the fridge, here's a great way to use it up - Japanese style curry fried rice.

I would even go so far as saying that this dish is better made with old rice than fresh - rice that is a day or too old is drier and it suits this dish. If you've seen the other curry recipes on my site, you'll see that they all use Japanese curry roux cubes - that's the way almost all Japanese make their curry these days. But this recipe uses curry powder.

Curry powder was actually used in Japan a long time before curry roux cubes came around - the cubes arrived in the late 1950's and just made it easier to prepare a quick dish with a curry sauce. Curry powder has a longer history - it was first used in Japan during the Meiji period.

I prepared this dish using a mild curry powder - as you probably know, Japanese curries aren't about heat - they're more about subtle fruity, slightly sweet flavours with a little heat thrown in - but if you prefer your curry hotter, be my guest!

Apart from the curry powder, I used a chicken breast and some bell peppers and then decorated with coriander for a nice, colourful contrast. All in all, it takes 15 - 20 mins to prepare. So, if you've got some rice that needs eating, why not try this out?


You can find the youtube tutorial by clicking Curry fried Rice or scroll to the bottom of the page. The written recipe is just below.


Happy frying! Kurumi XXXX.


If you're thinking of other Japanese curry style dishes, why not check out my Curried Potato Croquettes recipe?

 

Curry fried Rice

ingredients:


(makes 2 servings)


1/2 onion (80g)

1 clove of garlic

60g red pepper

60g yellow pepper

1 chicken breast (180g)

80g frozen sweetcorn


1.5 tbsp veg oil

1 tbsp mild curry powder

1/2 tbsp tomato ketchup

1/4 pepper

1/2 salt or to taste

1 tsp vegetable Bouillon powder

400g cooked rice (wet weight)

 

how to:

finely chop the onion, then mince the garlic and chop the peppers


slice the breast into 2 thin fillets, then slice into strips and cut into dice sized pieces


heat the oil in a frying pan, add and stir fry the onion, garlic & chicken for 2-3 mins


add & stir in the curry powder, bouillon powder, sweet corn & ketchup and stir for 1 min


add & stir fry the peppers for 1-2 mins


add the rice, salt & pepper to taste and mix everything together well


your dish is ready to serve!

 


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