Japanese Stir-Fried Rice with Curry

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This Japanese curry is exceptionally easy to make, and except for the Japanese curry powder, the ingredients are easily found in grocery stores. While the flavor of Japanese curry has roots in India, it is not much like curries eaten in other parts of Asia—don’t substitute your favorite hot spice mix in this recipe. I’ve posted the interesting history of how curry came to Japan with a recipe to make your own very delicious long-cooking curry, but this recipe is quick enough to make after work.

Stir-Fried Rice with Curry
Dorai Karei Raisu page 319
serves 3 to 4

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:

• 2 large or 3 small skinless boneless chicken breasts, cut into thin 1″ squares.
  original recipe :12 ounces beef sirloin
  but using shrimp, or tofu in one variety or another,
  or even using more of your favorite vegetables
  would be very good
• 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

This tastes great the next day, for lunch! (If hubby doesn’t grab it first!)

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