Curry Pilaf

13 03 2009


Need some help getting up to the task of a forking? Looking at your limp veg and wondering what to do with that sad bag of meat? Spice things up with a square of Japanese curry rue (available at Asian supermarkets and many large grocery chains) and get ready for some tasty forking!


  • ¼ Onion, finely chopped
  • Chopped ham or ground pork, 100g
  • Finely chopped Corn, carrots, peppers (whatever veggies you like), ¼ cup
  • Veggie or Chicken Stock, 1 cup (or 1 cup water with 1 tsp stock powder)
  • Japanese curry rue, 1 ½ squares, thinly sliced
  • Cooked rice, cold, 2 – 2 ½ cups (leftover rice is best, as it soaks up any moisture)

How to make Curry Pilaf:

1. Hot. Fry the onions in a little olive oil, and when they soften, add the meat, followed by the veggies of your choice.  Sauté these for a few minutes, until meat is cooked and veggies tender.

2. Wet. Add the stock and bring to a boil. Stir in the thinly sliced curry rue block and stir until melted.

3. Soft. Add the leftover rice, and stir gently until warmed through. Serve with some grated cheese, accompanied by a side salad (thinly sliced crisp lettuce or cabbage is best) and a boiled egg for the Japanese experience.

Recipe by: Masayo

Translated by: Hana

This recipe in Japanese




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