Japanese Curry Fried Rice with Chicken Katsu – Delishar

The husband is a big fan of Japanese curry. I mean, who isn’t? That distinctly rich, thick, and mildly spicy curry with a hint of cocoa. Sooooooooooo good, and so simple to make! This dish was inspired by Pepper Lunch. That delicious sizzling Japanese cast iron hot plate meal. My go to is always the curry beef rice with cheese. Darn, my tummy is growling again!

Anyway, with that in mind, I added the Japanese curry roux to my fried rice. Then jazzed it up a little more with more curry powder, and cocoa powder. Yes, cocoa powder. For a richer, deeper flavour, and colour too. Do you know that Japanese curry has cocoa powder added to give you that rich colour? So why not a little more? 🙂

I used a mix of cornflakes and panko for my breading to make it extra crispy. But you can also just all panko to safe some time from crushing the cornflakes. Which I find extremely therapeutic when I’m feeling stressed! Almost like popping bubble wrap. 😀

Check out my other recipes using Japanese Curry: Baked Curry Katsu Don, Japanese Curry Beef Baked Rice.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Chicken Katsu Process

Curry Fried Rice Process

Japanese Curry Fried Rice with Chicken Katsu

Sharon of Delishar

Japanese Curry Fried Rice

  • 2 cubes of curry roux melted
  • 1 tbsp curry powder
  • 1 tbsp cocoa powder
  • 3 cups cooked rice preferably cooked a day before
  • 3/4 cup frozen mixed vegetable thawed
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 2 tbsp cooking oil

Chicken Katsu

  • 3 chicken breast butterflied
  • 1 large egg lightly beaten
  • 1/4 cup plain flour
  • 1/2 cup panko bread crumbs
  • 1/2 cup crushed cornflakes
  • 1/4 cup cooking oil
  • Salt and pepper to taste

To serve

  • 3 eggs
  • 1/4 cup Japanese mayo
  • 1-2 tsp wasabi or to taste

Japanese Curry Fried Rice

  • Heat curry roux in microwave for 40 seconds to melt.

  • Heat pan on medium high, and add 2 tbsp oil.

  • Saute onion until soften, then add garlic, and mixed vegetable.

  • Add rice and use a spatula to break up the clumps.

  • Sprinkle the cocoa powder and curry powder.

  • Add in the curry roux.

  • Mixed until combined.

  • Season with salt and pepper to taste, then remove from heat.

Chicken Katsu

  • Season chicken with salt and pepper on both sides.

  • In a plate, mix cornflake and panko together.

  • Dredge chicken in flour, then dip in egg.

  • Coat chicken with panko and cornflake mix.

  • Heat pan on medium high, add oil.

  • When oil is hot, shallow fry chicken until golden on both sides. (about 3 minutes)

Curry Katsu

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Chicken Curry Katsu Rice Burger – Delishar

This recipe is long overdue. Therefore, I decided to take a teeny weeny break from sharing Whole 30 recipes, in order to share with you this delectable recipe. I made this ultimate comfort food a couple of weeks before we started on our Whole 30 journey. Honestly, this is the meal that I’d cheat with now that we are done with the program. 

This recipe came about on the fateful day where I could not decide if I wanted Curry Katsu Don or a burger. The best solution was to have a little bit of both, and the best of both worlds. The family and I were sure glad I did that. lol! 

Sure, it can get a little messy eating it. But hey, it’s always fun to be able to play with your food right? The husband was all “Mmmmmms” and “Ahhhhs” while enjoying his rice burger. He was unable to verbalize his delight, but his sound effects said it all for him. I couldn’t get enough of the burger, and secretly wished that my kids would not finish their portion so I can have their left-overs. Alias, I wasn’t that lucky. 🙂

Chicken Katsu Curry Rice Burger


Rice burger

  • 2 1/2 cups Japanese rice cook as per directions
  • 1 tbsp sesame oil

Curry Sauce

  • 4 cubes curry roux
  • 1/2 yellow onion sliced
  • 2 tsp canola oil
  • Water as stated on package

Chicken Katsu

  • 2 chicken breast halved thickness wise to get 4 pieces
  • 1 egg lightly beaten
  • 3 tbsp plain flour
  • 1/3 cup panko bread crumbs
  • 1/4 cup canola oil
  • Salt and black pepper


  • Carrot ribbons made with a potato peeler
  • Butterhead lettuces

Rice burger

  • Cook rice as per instructions.

  • Fluff, and while it is still hot/warm, shape it between 2 cling wrap.

  • Wrap it up and chill for the it to take shape.

  • When ready to cook, brush on some sesame oil on both side of the rice patty.

  • Heat non-stick pan on medium high, and cook rice patty until heated through and slightly crusty.

Curry Sauce

  • Stir-fry onions in a pot over medium high heat with olive oil.

  • Pour in water and bring to a boil, then add in curry roux.

  • Allow to cook until fully dissolved and sauce thickens, about 5-8 minutes.

Chicken Katsu

  • Season chicken with salt and black pepper.

  • Set up dredging station.

  • Dredge chicken in flour.

  • Then dip into egg, dripping off excess.

  • And coat it with panko bread crumbs.

  • Pan fry until golden, about 3 minutes each side.

Putting together

  • Place lettuce and carrot ribbons on rice burger, top with chicken katsu, and spoon over curry and onions.

  • Serve immediately.

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