Curry Rice

Introduced to Japan during the Meiji era by the British, curry rice has become a favourite dish for people of all ages. If there are any leftovers at lunch, students will play ‘rock, paper, scissors’ to decide who gets them.

Method

Stir-fry meat and vegetables with the vegetable oil in a large frying pan on medium heat for approximately 5 minutes.
Add water and bring to a boil. Reduce the heat, cover and simmer until ingredients are tender, approximately 15 minutes.
Turn off the heat, break up the curry sauce mix into pieces and add them to the pan. Stir until the sauce mix is completely melted. Turn heat back on and simmer for approximately 5 minutes, stirring constantly.
Serve over hot rice or noodles.

Ingredients

450g beef, diced (chicken, lamb, shrimp, or tofu can be substituted)

350g onions, chopped

100g carrots, chopped

1 tbsp vegetable oil

540ml water

Japanese curry sauce mix - 1 box

Notes

The curry sauce mix is available at your local asian grocer or in the international food aisle at your local supermarket. Other vegetables can also be added or substituted for the carrots - I highly recommend potatoes, spinach, and mushrooms.

Curry Rice

Method

Stir-fry meat and vegetables with the vegetable oil in a large frying pan on medium heat for approximately 5 minutes.

Add water and bring to a boil. Reduce the heat, cover and simmer until ingredients are tender, approximately 15 minutes.

Turn off the heat, break up the curry sauce mix into pieces and add them to the pan. Stir until the sauce mix is completely melted. Turn heat back on and simmer for approximately 5 minutes, stirring constantly.

Serve over hot rice or noodles.