With Thanksgiving only a few days off, many of us have been buried amongst stacks of cookbooks and magazines testing recipes for the big day. If you’ve ever cooked a Thanksgiving dinner, you were probably sick of turkey and mashed potatoes, long before the family gathered around the table to devour your feast.
That’s why I thought you might appreciate a change of pace with this quick, fragrant fried rice. It’s the perfect way to use up last night’s rice, and make room in the fridge for all those leftovers you’re about to have.
With glistening grains of fried rice, redolent of Indian spices, it may sound like an Indo-Chinese hybrid, but karei cha-han (curry fried rice), is actually a Japanese favorite. In a land where convenience stores carry everything from curry potato chips, to curry flavored soda, you might say that the Japanese have an obsession with curry.
As with any stir-fry, fried rice is cooked over high heat, so it’s very important to have your ingredients prepped and organized so you can add them quickly, otherwise you risk burning the other ingredients in the pan.
Curry Fried Rice
Make this curry fried rice recipe for a quick, fragrant side dish. This stir-fry is made with carrots, onions, ham, scallions, eggs, and seasonings. Food blogger Marc Matsumoto offers advice on stir-fry technique in a full post on the Fresh Tastes blog.
- 1 tablespoon oil
- 2 eggs, whisked in a bowl
- 1/2 small onion, fine dice
- 1/3 carrot, fine dice
- 3 cups cooked rice
- 80 grams, sliced ham, cut into 1/4" pieces
- 1 tablespoon curry powder
- 1 teaspoon soy sauce
- salt and pepper to taste
- 1 scallion sliced thin
- Heat a frying pan or wok over high heat until hot. Add half of the oil and then swirl it around the pan to coat. Add the egg and scramble vigorously with a spatula to break it up into small chunks. When the eggs, are barely cooked, transfer them to a plate.
- Add the rest of the oil to the pan along with the onion and carrot. Stir-fry until the carrots are tender.
- Add the rice, using your hands to crumble the rice apart as much as possible. Stir-fry, using the spatula to break up the rice so that there are no clumps.
- Add the ham, and then sprinkle on the curry powder, soy sauce, and pepper. Stir-fry until the curry is fragrant and the rice is shiny. Return the egg to the pan along with the scallions and mix to combine. Taste for salt and adjust as needed.
Yield: 3-4 servings
Marc Matsumoto is a food blogger and photographer who spreads his passion for food through his websites norecipes.com and wanderingcook.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blogs in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.