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japanese dry curry pilaf

Japanese Dry Curry – Pilaf Style

Course lunch dish, Side Dish
Cuisine Japanese
Servings 4
Author Lucy Seligman


  • 3 to 4 cups cooked Japanese rice
  • 7 to 8 ounces meat: such as ground beef, thick bacon, ham, chicken or seafood, such as small shrimp or scallops, chopped
  • 3-1/2 ounces carrots, finely chopped
  • 3-1/2 ounces green peppers, finely chopped
  • 3-1/2 ounces onion, finely chopped
  • 3 ounces green beans, thinly sliced
  • Salad oil as needed
  • 2 tbsps curry powder (Japanese-style), or to taste and desired hotness
  • 2 to 3 tbsps raisins (soaked in warm water to soften), drained, optional
  • Salt and pepper to taste


  • 3 ounces cooked green peas*


  1. Chop all vegetables and meat (if necessary) into roughly the same size. Sauté vegetables in a little oil, until soft. Add desired protein. Continue cooking until done, adding curry powder and raisins.

  2. Add the cooked rice, chopping it up (use the back of your wooden spoon), and combining with the rest of the ingredients. Cook until the rice is heated through.

  3. Just before serving, add in the green peas and season to taste with salt and pepper. Serve hot.

Recipe Notes

Other garnishes you could use: Minced parsley or some boiled Broccoli florets, or you could do a garnish of Japanese pickles, such as crunchy Rakkyo (pickled Japanese scallions), the traditional garnish for Japanese curry.  You can also garnish the plate with avocado and red onion slices in a light vinaigrette to make a more complete meal.