Japanese Curry Fried Rice
Servings: 2
Ingredients
- 3 cups | 720 ml dry cooked rice, at room temperature
- 2 tablespoons plus 1 tablespoon canola or other neutral oil
- 2 large eggs, lightly beaten with a shot of fish sauce
- 1 garlic clove, minced
- ½ cup chopped extra-firm tofu or leftover cooked chicken, turkey, pork, or beef
- 1 cup leftover cooked vegetables, cut into bite-size pieces
- Curry powder
- Salt
- 1 tablespoon Japanese red pickled ginger (kizami shoga), optional
Instructions
- Crumble up the rice to prevent lumps. Set aside.
- Heat a wok or large nonstick skillet over medium-high heat. Add 2 tablespoons of the oil, then half of the egg, swirling to make a thin omelet about 7 to 8 inches wide. When the edges firm up, about 30 seconds, use a spatula or your fingers to flip it over. Cook for another 15 seconds, until just done, then slide onto your cutting board. Repeat with the remaining egg. Chop the egg up into bite-size pieces.
- Reheat the wok (or skillet) over medium-high heat. Add the remaining tablespoon of oil and the garlic. Stir-fry for about 20 seconds, until fragrant. Add the sausage and vegetables, and cook for 1 to 2 minutes to heat through. Add the egg and stir to combine.
- Sprinkle in about 1 teaspoon of curry powder. Taste to see if there’s sufficient flavor. Add more curry powder, if needed.
- Add the rice, and keep stir-frying for 1 to 2 minutes, until it’s heated through. Turn off heat, stir in the ginger and season with salt. Transfer to plate or shallow bowl and serve.
