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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*


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


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.