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.
- Heat 1 tbsp of oil in a large wok or skillet over medium high heat. Add soy mince, onions, soy sauce, salt and pepper and cook until the onions are browning (2 minutes).
- 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 sauce mix on top of the rice and carefully mix. The curry mix should begin to melt and become aromatic. Taste and add more salt or pepper as needed. Once all the rice is coated in the curry mix, remove from heat and serve between two bowls. Garnish with fresh or dried parsley.
- 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).
- Category: Entree
- Method: Stove top
- Cuisine: vegan, japanese
- 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
Keywords: japanese curry fried rice, fried rice, curry