This Curry Rice shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ReadySetServe #CollectiveBias
I’m a busy guy. I work a lot. Too much, probably, considering my age. (Which might be more advanced than one would think.) But there are a few days of the week when I have the opportunity to cook for my family, usually before heading out to the dreaded day job.
On those rare occasions, I do my best to make something memorable, but it has to be fast, nourishing, and most importantly, delicious.
For my son, that means making something he can associate with. He’s just been introduced to an Anime called Engaged to the Unidentified, and the heroine of the show, Kobeni, often makes curry rice, a Japanese variant on British curry.
If it makes him happy, it makes me happy. And luckily, it’s a very simple thing to make. Minute® Rice Ready to serve cups makes this dish easier than pie.
For those of you who have read this blog, you’ll know I have a rice cooker. (Actually, I have several.) But on those nights when I want to get something out the door fast, it’s a pain to cook the meal while also worrying about measuring, rinsing and sorting rice.
Yes, we take our rice seriously.
So I make sure to grab some Ready to Serve Rice while I’m at the store. It’s quick, it’s portable, so I can take some to work with me if I want a hot meal, and I can make anything with this that I would otherwise. It’s just that I can do it in 60 seconds, rather than 20 minutes.
There are a ton of varieties, but we sort of stick to white rice and Jasmine rice. Our cooking preferences work that way. If I want to flavor my rice, I do it myself. But then, as I’ve said, we’re pretty serious about our our rice around here.
Now, to the star of the show, curry rice.
Like any homemade comfort food recipe, curry rice has a million variations depending on the cook. For us, it’s just chicken, carrots, potato and curry roux from the supermarket. Yes, I could make my own curry roux, but that would take days, not minutes, and to be honest, the store bought stuff isn’t just good, it’s incredible. I might work years to find the right combination of spices and seasonings.
So we get the ingredients together:
Just chop the carrots and potato, and take a minute to caramelize the onions, and you’re golden.
Once those are simmering away and just about ready, we toss the Minute® Ready to Serve Rice in the microwave. The amounts and time for cooking will depend on the number of people you’re serving.
I’m not lying when I say that Japanese curry rice is a thing of beauty. And no, I don’t care if it comes from packets and contains MSG. It’s good.
No. It’s amazing. Life changing, even. You have to try this. Curry Rice might just be the simplest and most satisfying dish you have ever served your family.
Curry Rice - Japanese comfort food at its very best
Ingredients
Instructions
Nutrition Information:
Yield:
6 Serving Size:
1
Amount Per Serving: Calories: 312Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 83mgSodium: 86mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 25g
Look, I’m not usually big on store bought products, but this is good stuff. And I’m saying that as a rice snob.
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Who doesn’t love a little MSG hah, I found the onions a little overpowering though so I went with just carrots and mushrooms.
Greg,
The joy of making your own curry rice is that you can add whatever you like and make it your own. Mushrooms sound like a great addition.
My Family and I love this recipe and we plan on making it more. But I’ve also started watching what I eat and counting calories. Is there anyway to get the nutrition information on the recipe?
I just wanted to let you know that you spelled roux wrong . It’s a weird word but rough is a completely different word and way more common than the word roux is so I’m not sure how this mistake wasn’t caught.
Nem,
You are absolutely correct, thanks for pointing that out! The spelling errors have been corrected. (We do edit before publishing, but errors will inevitably slip through.)
This is one of my family’s favorites. I’m half Japanese and I love your recipes.
I usually make a huge pot roast and the next night, since everyone hates leftovers, I’ll add a couple of curry cubes and serve over Japanese rice. (Walmart sells a 20lb. Bag of rice for around $20. Cheaper than most Oriental markets).
I use S&B Golden Curry and it now sells in some grocery stores. But now I make my own. I bought the Japanese curry powder in a can and there are lots of “making your own curry roux cubes” recipes online. Saves money. I just increase the amounts when I make curry and freeze it so I always have plenty on hand.
I wanted to tell you I found your buying whole cuts and saving money very helpful. These days you have to find ways to cut expenses. I’m cutting the pork that I bought tonight, so we can have variety and not the same old thing. They hate leftovers. And I hate waste, so it’ll solve my dilemma. Thank you again for your tips and recipes. (Oh, and I also use a rice cooker).