An amazing quick and easy Vegan Japanese Curry Fried Rice made in one pan in just 15 minutes. With curry flavoured rice, seasoned soy mince, vegetables and raisins, this fried rice recipe is one that’s worthy of keeping in your back pocket.
I’m sure many of you have tried some kind of curry flavoured rice but today I wanted to share another version using Japanese curry! This is the version I grew up eating and love.
If you’ve never tried Japanese curry before, it uses less spice, it’s slightly sweeter and the umami profile is more mild.
This is the perfect emergency, any time, any day meal because of how easy and speedy it is to make.
Ingredients
Here’s what you need for this Japanese Curry Fried Rice, just 7-ingredients:
- Soy Mince: typically ground beef is used but to keep it meatless and vegan friendly, we’re using soy mince which provides protein and a “meaty” texture.
- Onions: essential in any fried rice.
- Soy Sauce: flavours the soy mince.
- Mixed Vegetables: it’s fast, easy and you don’t have to chop anything!
- Raisins: adds a touch of sweetness (don’t skip this!)
- Day-Old Rice: freshly cooked rice isn’t ideal for this recipe because it gets soggy and mushy.
- Japanese Curry Sauce Mix Cube: Golden Curry and Torokeru is the brand I grew up eating but I only use Golden Curry now because it’s the only vegan one I’ve found. If you can’t find vegan curry roux blocks, you can use 1 tbsp Japanese Curry Powder + 2 tbsp oil.
How to Make Japanese Curry Fried Rice
What’s nice about fried rice is how easy and quick is it so make. The technique is pretty similar to my Kimchi Fried Rice. From start to finish it takes me about 15 minutes to plate up!
- Cook the soy mince, onions, soy sauce, salt and pepper. It’s important to flavour the soy mince first so it soaks up some flavour.
- Add the frozen vegetables and raisins.
- Add in the rice and cut through the rice using a wooden paddle. Be sure not to over-mix or mash the rice.
- Add the chopped curry block mix over top of the rice and let it melt through while mixing until everything is well coated.
Tips to Making the Best Curry Fried Rice
- Use Day-Old Rice: Alternatively you can use slightly undercooked rice. This prevents mushy & soggy fried rice and your wok burning at the bottom.
- “Cut” Through the Rice + Mixing Technique: Instead of stirring/mixing use the side of the paddle to break up the rice. Then scoop the sides while tilting the wok/pan to bring the rice to the middle.
- How to Make it Gluten Free: Use tamari instead of soy sauce and 1 tbsp Japanese Curry Powder + 2 tbsp oil instead of the curry roux mix because it does contain flour.
How to Store Curried Fried Rice
Leftovers can be stored in the refrigerator for up to 2 days in an air tight container. Reheat in the microwave covered for 1 minute or until heated through.
Helpful Equipment to Make this Recipe
Flavoured rice. Seasoned soy mince. And includes veggies. How handy is that?! I hope you give this Vegan Japanese Curry fried rice a try and love it as much as I do!
More Quick & Easy Vegan Recipes to Try
If you recreate this Japanese Curry Fried Rice recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Japanese Curry Fried Rice
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
An amazing quick and easy Vegan Japanese Curry Fried Rice made in one pan in just under 20 minutes. With curry flavoured rice, seasoned soy mince, vegetables and raisins, this fried rice recipe is one that’s worthy of keeping in your back pocket.
Ingredients
- 1/4 medium onion, diced (42g)
- 3 tbsp (20 g) soy mince, rehydrated (20g dry) OR 3/4 cup (160 g) grounds (I use plant based ground ‘beef’)
- 1/3 cup mixed vegetable (50g)
- 1/4 cup raisin (32g)
- 2 cups cooked white rice (400g // preferably day old)*
- 1 Japanese Curry Sauce Mix Cube, chopped (18g)*
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1–2 tsp butter, optional
Instructions
- Heat 1 tbsp of oil in a large wok or skillet over medium high heat. Add the onions and fry until slightly translucent and edges begin to brown. Add the soy milk/grounds and cook for 30 seconds until heated through.
- Add in the frozen mixed vegetables and raisins and cook until warmed through (2 minutes).
- Add in the rice and use a wooden paddle to “cut” through the rice without mashing it until the rice scattered.
- Spread the chopped curry roux on top of the rice and carefully mix. The curry mix should begin to melt and become aromatic. Add salt, pepper and soy sauce to taste. Finally add the butter if using and toss one last time. Remove from heat and serve between two bowls. Garnish with fresh or dried parsley and enjoy!
Notes
- Day old rice works best here as it’s hard. Alternatively, you can use slightly under cooked white rice. This prevents the rice from becoming too soggy and mushy.
- If you don’t have access to Japanese Curry Sauce Mix, mix 1 tbsp S&B Japanese Curry Powder + 2 tbsp oil into a small bowl. Use this as your curry mix.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Stove top
- Cuisine: vegan, japanese
Nutrition
- Serving Size: 1 serving
- Calories: 466
- Sugar: 13.7g
- Sodium: 1015mg
- Fat: 11.5g
- Saturated Fat: 6g
- Unsaturated Fat: 2.8g
- Trans Fat: 0
- Carbohydrates: 80g
- Fiber: 4g
- Protein: 10.7g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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I enjoyed this one a lot! I’d never thought to chop up the little curry cubes, but now I add them to other things like leftover vegetable dumplings/turnovers too aha
Tried it several times, delicious and so quick! Thanks Lisa 😍
this was great. thanks for the recipe. i used soy curls instead of soy mince.
amazingly good, thank you for the recipe! 🙂
greetings from Poland
How much curry do you put in, say, for a 3-person portion of rice? I have Golden Curry too. Not sure if it’s just one block or the whole 4 blocks that’s attached together. Thanks!
Hi Mike!
It’s just one block (not the whole 4) 🙂 You can also weigh it out too!
This was delicious!! I added a block of smoked tofu for extra protein, and it was a great addition. This is a perfect meal prep recipe! I think next time I’ll omit the tsp of salt; the soy sauce and curry definitely have enough salt in them for my taste. Thank you for sharing such amazing and easy-to-make recipes! You’re awesome!
Hi Talia,
So happy to hear you enjoyed. Adding the smoked tofu sounds amazing– I’ll have to try that 🙂 Thank you!