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Japanese-Style Curry Fried Rice with Edamame – A Flavorful Twist on Leftover Rice

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Japanese-Style Curry Fried Rice with Edamame – A Flavorful Twist on Leftover Rice

Japanese-Style Curry Fried Rice with Edamame – A Flavorful Twist on Leftover Rice

Elevate your leftover rice with this delicious Japanese-inspired curry fried rice. Using simple ingredients like chilled Japanese rice, eggs, edamame, and a fragrant Japanese curry powder, this quick stir-fry offers a vibrant, protein-packed meal bursting with umami and spice. Perfect for a fast lunch or dinner, this recipe is both comforting and full of depth.

🕒 Prep Time: 10 min

🍳 Cook Time: 10 min
🍽️ Servings: 2

🥄 Ingredients

  • 175 g chilled plain Japanese rice (preferably short-grain)
  • 2 eggs
  • 1 tsp Japanese curry powder
  • 1 tbsp salty soy sauce + 2 tsp soy sauce
  • 200 g soy pods (edamame) or 100 g shelled edamame (frozen)
  • 5 young green onions (separate white and green parts)
  • Shichimi togarashi spice mix (or chili flakes + toasted sesame seeds)
  • 20 g butter
  • A small amount of oil (for frying)
  • Salt to taste

👩‍🍳 Instructions

  1. Prep the Ingredients:
    Beat the eggs with a pinch of salt. Slice green onions into rounds, keeping whites and greens separate.
    Boil soy pods for 3 minutes, rinse with cold water, and shell the beans. If using frozen shelled edamame, cook according to package instructions. Toss edamame in 2 tsp soy sauce in a bowl.
  2. Cook the Eggs:
    Heat a wok or large skillet (25-28 cm diameter) and lightly oil the bottom. Pour in the beaten eggs and stir continuously to make soft scrambled eggs. Remove before fully cooked to keep moist and tender; set aside.
  3. Sauté Aromatics and Curry:
    In the same pan, melt butter over medium heat. Add the white parts of green onions and sauté until butter melts and onions soften (about 30 seconds).
    Stir in Japanese curry powder and quickly mix to infuse the butter.
  4. Fry the Rice:
    Add chilled rice, breaking up any clumps with your fingers, and stir-fry on high heat for 2-3 minutes. Pause occasionally to allow the rice to toast lightly.
  5. Combine and Season:
    Add scrambled eggs back to the pan along with 1 tbsp soy sauce. Stir-fry for another minute. Add most of the edamame and adjust salt as needed.
  6. Serve:
    Plate immediately, garnishing with remaining edamame, green onion rounds, and a sprinkle of shichimi togarashi or toasted sesame seeds for a spicy, nutty finish.

💡 Tips

  • Use day-old or well-chilled rice for best texture and to prevent clumping.
  • Adjust the amount of Japanese curry powder to your spice preference.
  • Shichimi togarashi adds authentic Japanese heat and complexity but can be substituted with chili flakes and sesame seeds.

🎉 Perfect For

  • Quick weeknight dinners
  • A flavorful way to use leftover rice
  • Light, protein-rich meals with a Japanese twist

📝 Final Thoughts

This Japanese curry fried rice recipe transforms simple leftover rice into an aromatic, colorful dish packed with textures and flavors. The subtle curry heat paired with tender edamame and soft scrambled eggs makes it an irresistibly delicious and healthy meal any day of the week.