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Japanese Vegetable Beef Curry Fried Rice
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.
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.
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.
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.
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.
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.
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.
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.
Using your Spatula, break or cut the vegetables and meat into small pieces and mix it through the hot 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.
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.”
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:
- 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;
- 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
- 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.
Don’t ask how I know…so much for taking short cuts. 🙁
In about a minute, the edges of eggs will begin to cook.
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.
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.
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.
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.
There are also several delicious Rice Puddings on the site.
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
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Here is the handy printable recipe:
Japanese Vegetable Beef Curry Fried Rice
- 1/4 cup Chives
- 2 Scallions sliced
- 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.