Japanese Curry Fried Rice with Chicken Katsu

The husband is a big fan of Japanese curry. I mean, who isn’t? That distinctly rich, thick, and mildly spicy curry with a hint of cocoa. Sooooooooooo good, and so simple to make! This dish was inspired by Pepper Lunch. That delicious sizzling Japanese cast iron hot plate meal. My go to is always the curry beef rice with cheese. Darn, my tummy is growling again!

Anyway, with that in mind, I added the Japanese curry roux to my fried rice. Then jazzed it up a little more with more curry powder, and cocoa powder. Yes, cocoa powder. For a richer, deeper flavour, and colour too. Do you know that Japanese curry has cocoa powder added to give you that rich colour? So why not a little more? 🙂

I used a mix of cornflakes and panko for my breading to make it extra crispy. But you can also just all panko to safe some time from crushing the cornflakes. Which I find extremely therapeutic when I’m feeling stressed! Almost like popping bubble wrap. 😀

Check out my other recipes using Japanese Curry: Baked Curry Katsu Don, Japanese Curry Beef Baked Rice.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Sharon of Delishar

Japanese Curry Fried Rice with Chicken Katsu

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Servings: 3

Ingredients Method

Ingredients

  

Japanese Curry Fried Rice

• 2 cubes of curry roux melted
• 1 tbsp curry powder
• 1 tbsp cocoa powder
• 3 cups cooked rice preferably cooked a day before
• 3/4 cup frozen mixed vegetable thawed
• 1/2 yellow onion diced
• 2 cloves garlic minced
• Salt and pepper to taste
• 2 tbsp cooking oil

Chicken Katsu

• 3 chicken breast butterflied
• 1 large egg lightly beaten
• 1/4 cup plain flour
• 1/2 cup panko bread crumbs
• 1/2 cup crushed cornflakes
• 1/4 cup cooking oil
• Salt and pepper to taste

To serve

• 3 eggs
• 1/4 cup Japanese mayo
• 1-2 tsp wasabi or to taste

Method

 

Japanese Curry Fried Rice

1. Heat curry roux in microwave for 40 seconds to melt.
2. Heat pan on medium high, and add 2 tbsp oil.
3. Saute onion until soften, then add garlic, and mixed vegetable.
4. Add rice and use a spatula to break up the clumps.
5. Sprinkle the cocoa powder and curry powder.
6. Add in the curry roux.
7. Mixed until combined.
8. Season with salt and pepper to taste, then remove from heat.

Chicken Katsu

1. Season chicken with salt and pepper on both sides.
2. In a plate, mix cornflake and panko together.
3. Dredge chicken in flour, then dip in egg.
4. Coat chicken with panko and cornflake mix.
5. Heat pan on medium high, add oil.
6. When oil is hot, shallow fry chicken until golden on both sides. (about 3 minutes)

To serve

1. Fry sunny side up eggs.
2. Mix mayo together with wasabi.
3. Serve as a dipping sauce.