Japanese Curried Fried Rice: The Bookfair COMETH!!!

The other day, Daughter #1 came home and said, "Hey mom. The school librarian asked me if I was ready for you to be cranky because of the book fair."

I asked, "How did you respond?"

#1 replied, "I told her you were always cranky anyways, and that the book fair didn't make much difference."

And there you have it. The ever wise and ever candid daughter described her mother succinctly. Cranky.

Truth be told, the bookfair really does make me crazy and cranky. The combination of those two things can't be easy on the family, but they have to put up with me and my insanity for a week. During those times I'm looking for meals that I have stored up in the fridge as well as quick to make dishes. This my friends, is that quick to make dish. As my family are curry fiends, this dish comes together way faster than curry rice, satisfying them quickly and with minimal effort from me. It goes great with kimchi and the first three times I made it, my kids went nuts, begging for more and for more.

Curry. No stress. No sweat. No problem.

Japanese Curried Fried Rice
Serves 6

Ingredients
2 tablespoons butter (or some sort of butter substitute, like Earth Balance)
2 tablespoons olive oil
2 skinless boneless chicken breasts, cut into bite-sized pieces
½ onion, peeled and chopped
3 medium carrots, peeled and chopped
3 stalks of celery, chopped
1 tablespoon chopped garlic
¼ cup sake
4 tablespoons curry powder
6 cups cooked rice
1 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon black pepper

Method
Heat butter and olive oil in a wok over high heat. When butter has melted, add chicken, a dash of salt and pepper, and cook until chicken is opaque.

Add onion, celery, carrot, garlic, another pinch of salt and pepper, and cook, stirring constantly for 2 minutes, until vegetables are softer.

Add sake, and cook stirring constantly for 2 minutes. Add curry powder, and keep stirring because curry can burn.

Add a bit of oil if desired. Add rice, and work quickly, incorporating vegetables and chicken throughout rice. Sprinkle soy sauce, Worcestershire sauce, salt, and pepper and cook for 1 minute.

Remove from heat and serve immediately.

Printable recipe