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4
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Japanese Vegetable Beef Curry Fried Rice
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.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
17
minutes
mins
Course:
Dinner, Lunch, Main Course, Side Dish
Cuisine:
American, Japanese
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
Serving:
0
g
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg