Welcome, fellow food explorers, to a dish that effortlessly blends two titans of comfort cuisine into one spectacular experience: Japanese Curry Fried Rice! If you adore the satisfying warmth of curry and the hearty deliciousness of stir-fried rice, prepare to have your taste buds sing. This ingenious creation, often referred to as Kare Chahan in Japan, is a testament to culinary creativity, turning simple ingredients into a deeply flavorful and satisfying meal that’s perfect for any occasion.

For many in Japan, curry rice isn't just a meal; it's a beloved national comfort food, enjoyed by millions daily. Unlike some spicier global curries, Japanese curry is famous for its milder, slightly sweet, and incredibly rich umami profile, often with a velvety, thick sauce. When this delightful curry is skillfully combined with leftover rice and a few extra ingredients in a hot wok, it transforms into Kare Chahan – a dish that’s both incredibly comforting and a fantastic way to elevate your culinary game with everyday staples.

Fun Fact: While Japanese curry feels profoundly Japanese today, its origins are actually quite global! It was introduced to Japan during the Meiji era (late 19th century) by the British, who themselves had adopted curry from India. So, the roots of this beloved Japanese dish, and by extension, Japanese Curry Fried Rice, traverse continents and centuries, making it a truly international culinary story!

Serves

For 2 Persons Preparation Time ca. 30 Minuten

Ingredients

• 2 cups cooked Japanese short-grain rice (preferably day-old)
• 1 tablespoon vegetable oil
• 1/2 small onion, finely diced
• 1/2 carrot, finely diced
• 1/2 green bell pepper, finely diced
• 100g chicken thigh or pork loin, diced into small pieces (or your preferred protein)
• 1-2 blocks Japanese curry roux (e.g., S&B Golden Curry), finely chopped
• 2 tablespoons water or dashi
• 1 tablespoon soy sauce
• 1 teaspoon mirin (optional)
• Salt and black pepper to taste
• For Garnish: Fukujinzuke (pickled daikon), red ginger, chopped green onions, fried egg (optional)

Instructions

• Prepare Ingredients: Ensure all vegetables and protein are diced to a similar small size for even cooking. Chop the curry roux blocks finely to help them melt quickly.
• Heat Wok or Pan: Heat vegetable oil in a large wok or frying pan over medium-high heat.
• Cook Protein: Add the diced chicken or pork to the hot oil. Cook, stirring occasionally, until browned and cooked through, about 3-5 minutes. Remove from the pan and set aside.
• Sauté Vegetables: Add the diced onion, carrot, and green bell pepper to the same pan. Sauté for 3-5 minutes until the vegetables soften slightly.
• Add Rice: Add the cooked rice to the pan. Break up any clumps with your spatula and stir-fry for 2-3 minutes until the rice is heated through and lightly toasted.
• Incorporate Curry Roux: Return the cooked protein to the pan. Sprinkle the finely chopped curry roux over the rice mixture. Add 2 tablespoons of water or dashi. Stir continuously until the curry roux has completely melted and evenly coated the rice.
• Seasoning: Add soy sauce and mirin (if using). Stir well to combine. Season with salt and black pepper to taste. Continue to stir-fry for another 1-2 minutes to ensure all flavors are well-integrated.
• Serve: Transfer the curry fried rice to serving plates. Garnish with Fukujinzuke, red ginger, chopped green onions, or a fried egg as desired. Serve immediately and enjoy!