Rice: Curry Fried Rice

Curry Fried Rice :: チャーハン :: arroz frito

Prep Time: 5 minutes


  1. 1Tbls neutral oil
  2. Optional: chicken – diced breast or thigh (or, generally, left-over shredded stewed meat)
  3. 1 small onion, chopped
  4. 2 cloves garlic, chopped
  5. 3 – 4 Tbls curry powder
  6. 1/4C stock, water or sake
  7. Sliced or diced: fresh cabbage, celery, carrots, mushrooms, and/or tofu
  8. 4C cooked rice
  9. Add about 1Tbls Worcestershire sauce & 1 Tbls soy sauce; or 1Tbls oyster sauce & 1 Tbls soy sauce
  10. Salt & pepper

How To:

  1. Heat oil in a frying pan or wok. Add chicken, if fresh – cooking until opaque – about 2 minutes.
  2. Add onion, cooking until it begins to soften.
  3. Add additional vegetables and tofu. Stir until the vegetables soften – about 2 or 3 minutes.
  4. Add curry powder, combining it with other ingredients.
  5. Add stock – new or left-over; water, or sake.
  6. Add rice, stirring again to combine all ingredients.
  7. Lastly add soy sauce/Worcestershire or soy sauce/oyster sauce for umami taste.
  8. I recommend using a curry paste if you using a coconut milk.

Note: I’ve been meaning to try this recipe with coconut milk instead of using stock or sake. I think I would not use either of the soy sauce combinations, and substitute a curry paste instead of a curry powder. When I try it – I will let you know!

DOUBLE HAPPINESS 泡泡 by chief&mischief