Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Macros per serving:
~455 calories | 18g fat | 55g carbs | 12g protein
A cozy, flavorful twist on fried rice
This Japanese Curry Fried Rice is straight-up comfort food. It’s got all the savory warmth of Japanese curry, but instead of a stew, it’s tossed with fried rice—quick, filling, and totally satisfying. It’s perfect for those times when you’re craving something rich and savory but don’t want to wait an hour for curry to simmer.
I first made this with leftover rice and half a curry block in my fridge. The smell alone was enough to get me hooked. It’s now my go-to when I want bold flavor with almost no effort.
Why I Love This Recipe
- Uses leftover rice and curry cubes—nothing goes to waste
- Quick way to get curry flavor without the full curry-making process
- Rich, savory, and just a little sweet—so classic Japanese curry
- One-pan meal that’s hearty and comforting
- Totally customizable—add protein or veggies as you like
What You’ll Need
- 3 cups cold cooked rice (short or medium grain is best)
- 2 tbsp neutral oil
- ½ onion, diced
- 1 small carrot, diced
- ½ cup frozen peas
- 2 cubes Japanese curry roux (like Golden Curry or Vermont Curry)
- 2 tbsp water
- 1 tbsp soy sauce
- 2 scallions, chopped (for topping)
Pro Tips
- Use cold rice—it fries up without turning mushy
- Break curry cubes into smaller pieces so they melt evenly
- Add water slowly to avoid clumps of curry roux
- Sauté onions until soft and lightly golden—it adds sweetness
- Top with pickled ginger or Japanese mayo for bonus flavor
Tools You’ll Need
- Large skillet or wok
- Spatula or wooden spoon
- Knife and cutting board
- Small bowl for mixing curry
Substitutions and Variations
- Add cooked chicken, tofu, or beef for protein
- Swap peas for corn or chopped bell peppers
- Use brown rice or quinoa for a whole grain version
- Add a fried egg on top for a more filling meal
- Use vegan curry roux if needed
Make-Ahead Tips
- Dice onions and carrots ahead of time
- Keep cooked rice in the fridge—perfect for this recipe
- Curry cubes last forever in the pantry, so keep some on hand
Instructions
STEP 1: Sauté the Veggies
Heat 2 tbsp neutral oil in a large skillet over medium heat. Add ½ diced onion and cook for 2 minutes until softened. Add 1 diced carrot and sauté for another 2 minutes.
STEP 2: Add the Curry Cubes
Break 2 curry roux cubes into smaller chunks and add to the pan. Stir until they start to melt. Add 2 tbsp water to help them dissolve into a sauce.
STEP 3: Add the Rice
Toss in 3 cups cold cooked rice. Break up clumps and stir to coat the rice with the curry sauce. Keep mixing until the rice is evenly colored.
STEP 4: Season and Add Peas
Add 1 tbsp soy sauce and ½ cup frozen peas. Stir and cook for another 2–3 minutes until the peas are tender and the rice is hot.
STEP 5: Serve and Top
Spoon the rice into bowls and sprinkle with chopped scallions. Serve hot!
Leftovers + Storage
- Store in the fridge for up to 4 days
- Reheat in a skillet or microwave with a splash of water
- Freezes well for up to 1 month
Why This Recipe Works (Quick Science)
- Curry roux contains fat and flour—this helps it coat the rice evenly like a built-in sauce
- Cold rice doesn’t clump—ideal for frying
- Sautéing veggies first enhances their flavor
- Adding a little water melts the curry cubes into a smooth mix
Meal Plan Ideas
- Pair with miso soup or a light salad
- Serve alongside pan-fried tofu or gyoza
- Make bento boxes with curry rice, pickled daikon, and edamame
- Add an egg on top for a breakfast-for-dinner vibe
Common Mistakes
- Not breaking up curry cubes—they don’t melt evenly
- Using warm rice—leads to sticky, clumpy texture
- Too much water with curry—makes it soupy, not saucy
- Skipping the sauté step—raw veggies don’t taste as good
What to Serve With
- Japanese pickles (tsukemono)
- Soft-boiled egg or fried egg
- Side of miso soup
- Gyoza (Japanese dumplings)
- Fresh cucumber salad with sesame dressing
FAQ
Q: Can I use leftover curry instead of cubes?
A: Yes! Just mix ½ cup of thick leftover curry into the rice and heat it through.
Q: Is this spicy?
A: Not really. Most Japanese curry cubes are mild. You can add chili oil if you want heat.
Q: Is this gluten-free?
A: Most curry roux cubes contain wheat, so check the label or use a gluten-free brand.
Q: What kind of rice works best?
A: Short- or medium-grain white rice, like sushi rice or Calrose, gives the best texture.
Try it and thank yourself later
This Japanese Curry Fried Rice is one of those cozy, low-effort meals that always hits the spot. It’s flavorful, filling, and takes barely 20 minutes. Let me know how you made it yours—I love hearing your spins on it!