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Home / Recipes / Asian Cooking / Japanese Vegetable Beef Curry Fried Rice

Japanese Vegetable Beef Curry Fried Rice

September 24, 2016 By Jill Selkowitz / 2 Comments Updated August 15, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Japanese Vegetable Beef Curry Fried Rice is a cost effective way to use up your leftover Japanese Beef Curry and White Rice from dinner the night before.

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  • Japanese Vegetable Beef Curry Fried Rice
  • How do I make Japanese Vegetable Beef Curry Fried Rice?
  • What Ingredients do I need for Fried Rice.
  • Japanese Vegetable Beef Curry Fried Rice
  • Japanese Vegetable Beef Curry Fried Rice

Japanese Vegetable Beef Curry Fried Rice

Japanese Vegetable Beef Curry Fried Rice

Japanese Vegetable Beef Curry Fried Rice

So, you have just made my Pressure Cooker Japanese Beef Curry and my  Pressure Cooker White Rice for dinner and you have a bunch of leftovers.

Or maybe you actually made extra on purpose,so that you would have leftovers, just so you could make this Japanese Curry Vegetable Beef Fried Rice.

I make Pressure Cooker Japanese Beef Curry often, so keep checking back to see what I create with my leftovers.

Curry Balls, Curry Paste Toast, Curry over Pasta and the list goes on.

 

Cast of Ingredients for Japanese Vegetable Beef Curry Fried Rice

Cast of Ingredients for Japanese Vegetable Beef Curry Fried Rice

Don’t you love repurposing your leftovers? It’s like getting a night off from cooking.

I mean, I still have to cook, but it’s really just a matter of assembling, already cooked food. Not too much effort.

For this recipe, we will use leftover Japanese Beef Curry and leftover White Rice which I made in my Instant Pot Pressure Cooker last night.

Make sure you have made enough of those two recipes, so that you have leftovers to make this Curry Rice.

If you love Curries and don’t own an Instant Pot or Pressure Cooker, you don’t know what you are missing!

Japanese Curry Vegetable Beef Fried Rice is one of my favorites to make from leftovers.

 

Start with a very Hot Wok or Cast Iron Skillet

Start with a very Hot Wok or Cast Iron Skillet

How do I make Japanese Vegetable Beef Curry Fried Rice?

So, you have some leftover Pressure Cooker Japanese Beef Curry and some Pressure Cooker White Rice too.

The best Fried Rice starts with day old cooked White Rice.

You will need a Wok or Cast Iron Deep Skillet/Chicken Fryer, like what is shown in the above photo.

A few more ingredients are needed and in about 30 minutes, you will have a delicious Japanese Vegetable Beef Curry Fried Rice.

What Ingredients do I need for Fried Rice.

  • Coconut Oil or Peanut Oil
  • Eggs
  • Fresh Scallions or Chives

 

Add Oil to your Hot Wok or Cast Iron Skillet

Add Oil to your Hot Wok or Cast Iron Skillet

Once the Cast Iron Chicken Fryer is very hot, add in some Coconut Oil or Peanut Oil.

Your burner should be burner between medium and high heat.

As I am cooking, I move it higher or lower, depending on how the food looks.

I cook with gas, which doesn’t hold an even temperature like an electric oven.

 

Add the Cooked Rice to the Skillet

Add the Cooked Rice to the Skillet

You want to get a nice sear on the rice, so that it doesn’t absorb too much of the Curry liquid and become mushy.

Add your leftover Rice to the very hot Cast Iron Chicken Fryer.

Use a Good Spatula to break the cold Rice a part, so that you have individual pieces.

Mix it around so that all the Oil mixes in with the rice.

The Rice will sizzle a bit and start to become a bit dry and brown.

 

Add the Leftover Japanese Beef Curry

Add the Leftover Japanese Beef Curry

Pour in the leftover Japanese Beef Curry. Leftover Pork, Shrimp or Chicken Curry will also work with this same recipe and method, although you would want to first pull out the Shrimp and then add it back in at the end, just to heat?

We picked out all of the mushrooms last night, but normally, there would be leftover mushrooms too.

Check out my Pressure Cooker Japanese Beef Curry recipe, to see the mushrooms I love to use in my Curries and other cooking.

If you like, save a bit of the sauce to pour on the Fried Rice before serving.

I never do, as I prefer a drier Fried Rice, but some people like a little sauce on the top.

 

Cut the Beef, Carrots, Potatoes and Mushrooms

Cut the Beef, Carrots, Potatoes and Mushrooms

Using your Spatula, break or cut the vegetables and meat into small pieces and mix it through the hot rice.

 

The Sauce from the Curry will Stain the Rice

The Sauce from the Curry will Stain the Rice

I ended up adding more rice, just to get it used up and because I love this Japanese Curry Vegetable Beef Fried Rice.

I figure that the leftovers from this meal, will make a great breakfast and/or side dish for tomorrow’s dinner.

So, that is three days of food from just one meal preparation.

 

Add some Chopped Chives

Add some Chopped Chives

If you like Chives, add some to your Wok or Cast Iron Skillet.

I love the taste of chives. We grow them.

They are wonderful in my Pressure Cooker Mashed Potatoes.

They are one of the ingredients in my Pressure Cooker Chinese Fried Rice.

For a change of pace, try my Pressure Cooker Chicken Fried Quinoa “Rice.”

 

Move the Fried Rice to One Side

Move the Fried Rice to One Side

When the liquid from the Curry has evaporated, you are ready to cook your eggs. Push the Fried Rice to one side. Scramble up some eggs.

I ended up using three eggs since I added in more Rice. You’ve got a few options:

  1. You can make some soft scrambled eggs first and set them aside. Then fry up the rice and Curry and then add in the scrambled eggs;
  2. Do what I am doing in this picture recipe and make the Fried Rice, push the rice aside and make soft scrambled eggs in the same Cast Iron Chicken Fryer; or
  3. Prepare the Japanese Vegetable Beef Curry Fried Rice and plate it. In a second Smaller Skillet, make a soft omelet and then place the omelet on top of the plated Fried Rice.

 

Pour in the Scrambled Eggs

Pour in the Scrambled Eggs

Use a Whisk and scramble up the eggs. Pour the eggs into the Cast Iron Chicken Fryer. Do not pour the raw eggs over the Rice and try to cook. You will end up with a big soggy mess.

Don’t ask how I know…so much for taking short cuts. 🙁

In about a minute, the edges of eggs will begin to cook.

Mix them around with your Spatula, pushing some up on the sides of the Skillet, until they are softly scrambled.

I usually tilt the Skillet over the center of the flames, so that the eggs are over the center of the heat.

Remember, I have a gas stove, so lifting one side of the Skillet, will still allow the flame to cook the eggs.

With an electric stove, just pull the Skillet to one side, so that the eggs are taking the most heat.

 

Cook the Eggs to a Soft Scramble

Cook the Eggs to a Soft Scramble

Don’t over cook the eggs. You want them to be a soft scramble.

They will cook more once you incorporate them into the Japanese Vegetable Beef Curry Fried Rice.

 

Incorporate the Scrambled Eggs into the Japanese Vegetable Beef Curry Fried Rice

Incorporate the Scrambled Eggs into the Japanese Vegetable Beef Curry Fried Rice

Gently fold the soft scrambled Eggs into the Fried Rice.

Breaking up the Eggs and incorporate them into the Rice, so that little pieces of Egg are all through the Rice.

 

Japanese Vegetable Beef Curry Fried Rice

Japanese Vegetable Beef Curry Fried Rice

Top the Japanese Vegetable Beef Curry Fried Rice with chopped Scallions, if desired.

If you set aside some of the Curry Sauce, pour it on now.

For more rice dishes, check out my Pressure Cooker Seasoned Vegetable Ghee Rice and my Thai Triple Coconut Rice dishes.

There are also several delicious Rice Puddings on the site.

Enjoy!

Kitchen Equipment and Essentials

  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
  • Cilio Olivewood Spatula
  • Cast Iron Chicken Fryer
  • Cast Iron Skillet
  • Reditainer Extreme Freezer Containers
  • Freezer Labels
  • Pressure Cooker Japanese Beef Curry
  • Pressure Cooker White Rice

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

Japanese Vegetable Beef Curry Fried Rice

Japanese Vegetable Beef Curry Fried Rice

Japanese Vegetable Beef Curry Fried Rice

4 from 1 vote
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Japanese
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 4 servings
Calories:
Author: Jill Selkowitz

Ingredients

  • 2 Tablespoons Pure Virgin Coconut Oil
  • 3 cups Leftover White Rice
  • 2 cups Pressure Cooker Japanese Beef Curry
  • 2-3 large Eggs

Garnish

  • 1/4 cup Chives
  • 2 Scallions sliced

Instructions

  • Heat up your skillet until very hot.  Turn the heat to Medium High and add oil.
  • Add the Rice and mix through the oil and allow to start to brown and turn dry.
  • Pour in the container of Curry and incorporate into the rice. The Rice will become darker.
  • Break up the vegetables and meat, into bite sized pieces with a spatula.
  • When the Sauce has been incorporated into the rice and the rice is dry, push the rice to one side.
  • Crack open the eggs into a bowl or cup and whisk.
  • Pour the eggs into the skillet and scramble to a soft scrambled egg state.
  • Incorporate the scrambled eggs into the Fried Rice.
  • Garnish with Scallions and/or Chives, if desired.

Nutrition

Nutrition Facts
Japanese Vegetable Beef Curry Fried Rice
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

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Japanese Vegetable Beef Curry Fried Rice

Japanese Vegetable Beef Curry Fried Rice

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September 24, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

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