Stir-fried rice with curry recipe
As in all Asian countries, stir-fried rice is an everyday dish. Made with leftover rice from the previous day, which is the main ingredient, it also recycles other leftovers - meat or vegetables - whatever you have on hand.
Curry came to Japan from England, along with stews such as "beefstew" and "whitestew" thickened with flour. This is why Japanese curry is so different from Indian curry.
Most households make their curry with cubes that are simply diluted in a broth or spice mix. You can, of course, make your own mixture, but hardly anyone in Japan does.
Simple and effective, we invite you to try this recipe as soon as possible!
Clémence Sahuc
- Prep Time
- 20 minutes
- Servings
- 4 portions
- Category
- Salty, vegan, dish
Ingredients
- 500 g cooked rice
- 2 carrots
- 2 onions
- 2 handfuls blanched green beans
- 200 g fresh peas, blanched
- 2 tablespoons neutral oil
- 2 garlic cloves (optional)
- 4 tsp. Japanese curry powder
Directions
- Peel and dice the carrot and onion.
- Remove the ends from the green beans and shell the peas.
- Blanch for 1 minute in boiling salted water, then drain. Cut the green beans into thirds and set aside.
- Heat the oil in a frying pan (preferably one with a non-stick coating or a wok). Over medium heat, add the onion and chopped garlic clove.
- When slightly translucent, add the other vegetables and sauté over high heat for 3 or 4 minutes.
- Add the cooked rice and stir well to heat evenly.
- Sprinkle with curry powder. Mix well and adjust seasoning if necessary.
