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Hero shot of Japanese Curry Fried Rice.
Japanese Curry Fried Rice (Dorai Karē Chāhan)
Prep Time
8 mins
Cook Time
10 mins
Total Time
18 mins

Japanese Curry Fried Rice (Dorai Karē Chāhan) is another dish called Dry Curry in Japan. It is basically a curry flavoured fried rice. The flavouring is very close to the other Japanese Dry Curry Recipe. Fried egg is optional, but I strongly recommend having it with the Curry Fried Rice.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Main Dish, Rice
Cuisine: Japanese
Keyword: chāhan, curry dish, Japanese Curry recipe, Japanese Fried Rice
Serves: 1
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
Fried Rice
  • 60g / 2.1oz onion finely chopped
  • 50g / 1.8oz streaky bacon cut into thin strips (note 1)
  • 30g / 1.1oz green capsicum finely diced (note 2)
  • 30g / 1.1oz red capsicum finely diced (note 2)
  • 170g / 6oz cooked rice
  • 1 tbsp oil
  • 1 tsp butter (optional)
  • Salt and pepper
Curry Flavouring
  • 2 tsp curry powder (note 3)
  • 2 tsp Worcestershire sauce
  • 20g / 0.7oz ketchup (or tomato sauce)
  • A pinch of crumbled beef stock cube (or powder)
Topping and Condiment (optional)
  • 1 sunny-side up fried egg (note 4)
  • Finely chopped parsley (note 5)
Curry Fried Rice
  1. Heat oil in a frying pan over medium low heat.

  2. Add onion and sauté for a minute or two until the onion becomes semi-transparent and the edges of the onion pieces start browning.

  3. Add bacon pieces and sauté for 1-1.5 minutes until the bacon strips are cooked through and the oil from the bacon comes out (note 6).

  4. Reduce to low heat. Add curry powder to the pan and sauté for a minute or so, ensuring that the curry powder is all integrated with the other ingredients and there is no dry powder left (be careful not to burn).

  5. Add beef stock powder, Worcestershire sauce, and ketchup to the pan. Mix well and sauté to get rid of the moisture.

  6. Add green and red capsicums and quickly mix, then add rice.

  7. Mix the rice with the curry base ensuring that every rice grain turns yellow.

  8. Add butter and mix well. Adjust the flavour with salt and pepper. Turn the heat off.

  1. Place the Curry Fried Rice on serving plates, forming a flat mound.
  2. Place a fried egg on the top and scatter chopped parsley. Serve immediately.

Recipe Notes

1. I used streaky bacon to get more oil out of the bacon when cooked. Extra oil is important to make a roux with the curry powder.

2. Instead of capsicum, you can use chopped beans or green peas. You can also add diced carrots in addition to the green vegetables. If using carrot, cook before adding curry powder.

3. I used the curry powder that I could buy at supermarkets such as Keen's Curry powder.

4. Although optional, I strongly recommend having a fried egg on top of the fried rice. The runny egg yolk makes the spicy curry flavour somewhat mellow.

Cook your fried egg either while cooking the rice or immediately after the Curry Fried Rice is done.

5. Parsley is added as the vivid green colour breaks up the  dish, otherwise it is dominated by the yellow colour. Instead of finely chopped parsley, you can place a sprig of parsley.

6. The oil from the bacon is required to cook curry powder. If you don't have enough fat on your bacon, you may need to add a dash of oil before adding curry powder.

7. You can keep fried rice in the fridge for a couple of days.

8. Nutrition per serving.

serving: 395g calories: 678kcal fat: 39g (60%) saturated fat: 10g (50%) trans fat: 0.3g polyunsaturated fat: 6.1g monounsaturated fat: 20g cholesterol: 43mg (14%) sodium: 961mg (40%) potassium: 650mg (19%) carbohydrates: 70g (23%) dietary fibre: 4.9g (20%) sugar: 12g protein: 14g vitamin a: 49% vitamin c: 254% calcium: 6.4% iron: 25%