It all started out when a friend posted on her FB that she was making an all Japanese meal for her 2 kids. I had some Vermont Curry paste left over from a previous meal and had no idea what to do because I was coughing. In Chinese TCM, when one is coughing, he/ she will be advised against from eating Chicken. Therefore, curry chicken was out. Seeing the curry fried rice idea, I was very tempted to try.
Japanese Vermont Curry Paste
This recipe was inspired by the Curry Fried Rice Recipe from PSB website. I made my own version of it. I have placed my own recipe below. Try it and give a comment below.
Ingredients for the fried rice
Fried the egg first
Ready to be served
Recipe – Serve 2 Pax
– Cooked rice – 2 portions
– Shallots – 3 pips
– Fresh Shiitake Mushroom – 2 pieces
– Breakfast Ham – 3 slices
– Eggs – 2
– Frozen Peas – 1 and a half cups
– Vermont Curry paste – a quarter box
– Hot water – 40 ML
– Cooking oil – 3 table spoon
– Sesame oil – half table spoon
– Sea Salt and Pepper – a few dashes
1. Thaw the frozen peas by adding water and set it aside for a few minutes. Once it’s softened, remove the water.
2. Whisk the eggs with sesame oil, sea salt and pepper. Put it aside until you are ready to cook.
3. Mix the curry paste and hot water together until the curry softens.
4. Wash and peel the shallots. Chop up finely.
5. Dice the mushroom and ham.
6. If the rice was cooked the day before and was placed in the fridge, use clean hands or a spoon to break it up so that it’s less clumpy.
7. Add half the oil in a heated pan, cooked the eggs. When it’s half done break it up into pieces, so that you don’t have to slice it later with a knife. Fry it till it’s cooked through. Remove from pan.
8. Heat up the remaining cooking oil in the pan. Put in the chopped shallots till it’s fragrant and half translucent.
9. Put in mushroom and fry till it’s softened. Put in the frozen pea and ham. Fry together for a few minutes.
10. Put in the cooked rice then put in the curry paste and egg.
11. Once the curry paste had coated all the rice, be ready to serve.
1. If you love more mushroom or ham, you can put more.
2. As the curry is rather savoury itself, there’s no need for condiment such as salt or light soy sauce.
3. A lot of older generation have been telling me overnight rice taste better than rice cooked on the same day.