Japanese Curry Fried Rice with Chicken Katsu
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
Instructions
Japanese Curry Fried Rice
- Heat curry roux in microwave for 40 seconds to melt.
- Heat pan on medium high, and add 2 tbsp oil.
- Saute onion until soften, then add garlic, and mixed vegetable.
- Add rice and use a spatula to break up the clumps.
- Sprinkle the cocoa powder and curry powder.
- Add in the curry roux.
- Mixed until combined.
- Season with salt and pepper to taste, then remove from heat.
Chicken Katsu
- Season chicken with salt and pepper on both sides.
- In a plate, mix cornflake and panko together.
- Dredge chicken in flour, then dip in egg.
- Coat chicken with panko and cornflake mix.
- Heat pan on medium high, add oil.
- When oil is hot, shallow fry chicken until golden on both sides. (about 3 minutes)
To serve
- Fry sunny side up eggs.
- Mix mayo together with wasabi.
- Serve as a dipping sauce.