Stir-Fried Rice with Curry

Japanese Stir-Fried Curry Rice

This dish is easy enough to make after a day at work and it is delicious. It’s a fine example of Japanese home cooking flavored with the historical influences on the country over the past 150 years. This is the second curry recipe from my project-book and is much simpler. If you have sauce leftover from the recipe in the link above, add about 1/2 cup to this recipe for a richer flavor.

Japanese Stir-Fried Curry RiceStir-Fried Rice with Curry
Dorai Karei Raisu
serves 3 to 4
page 319
Part I:

  • 2 Tablespoons butter or vegetable oil
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1 carrot, chopped or grated

Heat a wok over medium heat. Add the butter, and when it sizzles, add the onion and salt. Cook over low heat for 15 minutes. Add the carrot and cook 5 minutes more. Transfer to a bowl and set aside. Clean the wok.
Part II:

  • 12 ounces beef sirloin, cut into thin 1″ squares.
  • 4 Tablespoons butter
  • 6 cups hot plain cooked rice
  • 1/2 cup chicken broth
  • 2 Tablespoons S&B curry powder
  • 1/2 teaspoon salt
  • 3 Tablespoons raisins

Melt the butter over medium high heat and cook the beef, turning it several times, until the outside of each piece is pale. Stir in the reserved vegetables. Add the rice and chicken broth, and cook over high heat until the cooking liquid is absorbed. Stir in the curry powder, salt, and raisins.
Condiment:

  • Mango or other chutney

Japanese Stir-Fried Curry RiceThis tastes great the second day, too!

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Cauliflower Tsukemono with Citrus and Kombu Sweet-and-Sour Braised Pork
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2 thoughts on “Stir-Fried Rice with Curry

  1. Pingback: A Stir-Fry: dry curry! « Tess's Japanese Kitchen

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