Japanese · Dinner
Curry Flavored Fried Rice
Japanese curry-spiced fried rice made with diced chicken thigh, day-old rice, carrot, onion and peas, seasoned with curry powder, soy sauce and a touch of ketchup for the mild, savoury flavor found in Japanese curry-pan or yoshoku-style rice dishes. Finished with scallion and served straight from the wok.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.2gProtein
24.6gFat
58.4gCarbs
6.9gSugar
4.8gFiber
1120mgSodium
183mgChol
5.9gSat Fat
720mgPotassium
68mgCalcium
3.4mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Cut the chicken into small cubes, dice the onion and carrot, and break up the chilled rice into individual grains with your fingers.
2
Sear
Heat the vegetable oil in a wok over high heat until it shimmers, then add the chicken and stir occasionally 3-4 minutes until browned and cooked through.
3
Toss
Add the onion, carrot, rice, curry powder, peas, salt and pepper to the wok and stir constantly over high heat 3 minutes until the rice turns golden.
4
Plate
Drizzle the soy sauce and ketchup around the wok, toss 1 minute, then transfer to a plate and scatter the scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless chicken thigh
- 2 cup370g cooked white rice, chilled overnight
- 11 onion
- 11 carrot
- 1/2 cup66g frozen peas
- 2 tbsp2 tbsp curry powder
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp ketchup
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
