Stir-Fried Rice with Curry

Name: Stir-Fried Rice with Curry (Dorai Karei Raisu)
Cuisine: Japanese
Ingredients: 6 tablespoons butter or vegetable oil; 6 tablespoons butter or vegetable oil; 1 onion, chopped; 1 teaspoon salt; 1 carrot, chopped; 11 ounces beef sirloin, cut into very thin 1-inch squares; 6 cups hot plain cooked white rice; ¼ cup chicken broth; 2 tablespoons S&B curry powder (available at Japanese food stores) or any other medium-hot curry powder; 2 tablespoons S&B curry powder (available at Japanese food stores) or any other medium-hot curry powder; 3 tablespoons raisins; Mango or other chutney (available in many supermarkets); Mango or other chutney (available in many supermarkets)

Dorai Karei Raisu

Preparation info

Yields
2 to 3
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This simple and delicious dish was created upon the introduction of Indian spice powders into the Japanese kitchen. The rice is quickly stir-fried with curry powder. The dish tastes richer if you have a little leftover curry sauce to cook with the rice.

Ingredients

6 tablespoons butter or vegetable oil
1 onion, chopped
1 teaspoon

Asia
India
Japan
Main course
Leftovers
Gluten-free

Method

Heat a wok or a large skillet over medium heat. Add 2 tablespoons butter or oil, and, when it sizzles, the onion. Add ½ teaspoon salt, and cook the onion over low heat for 15 minutes.

Add the carrot, and cook for 5 minutes more. Transfer the onion and carrot to a bowl, and set the bowl aside. Clean the wok or skillet.

In the clean wok or skillet, heat the remaining 4 tablespoons