Go Back
Sharon of Delishar

Japanese Curry Fried Rice with Chicken Katsu

Print Recipe Pin Recipe
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.