Japanese Curry with Soft Scrambled Eggs

"This super easy recipe was made in partnership with @thinkrice and @thefeedfeed and is part of my weekly dinner rotation! The coziest Japanese Curry full of tender veggies (topped with my best attempt at a #tornadoegg 😬) is on the blog today! Its hearty, earthy, savory, and the perfect pairing for fluffy U.S.-grown long grain brown rice! Recipe link in bio. #thinkrice #feedfeed #sponsored"
-- @eatchofood

Recipe Intro From eatchofood

Have you been introduced to Japanese-style curry? Curry dishes are found all throughout Asia, though for some reason only a few have become mainstream in the United States. The Japanese version is a flavorful, thick sauce is spiked with mild curry powder (sometimes formed into bricks) and typically features potatoes and carrots as well as some pickled veggies or eggs to serve alongside. This version has fluffy scrambled eggs and perfectly cooked rice, but noodles would also be a great base! This recipe is part of our Special Edition Meal Planner dedicated to celebrating Asian American and Pacific Islander Heritage Month.

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  • Recipe Card
Prep time 15mins
Cook time 1hr 10mins
Serves or Makes: 4

Recipe Card


  • 2 cups U.S.-grown long grain brown rice
  • 4 cups water
  • 3 tablespoons olive oil, divided
  • 1/2 red onion, thinly sliced
  • 12 ounces carrots, cut into 1" pieces
  • 12 ounces small yukon gold potatoes, cut into halves or quarters
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon curry powder
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable stock, chicken or beef works too
  • 2 tablespoons ketchup
  • 1 tablespoon sriracha
  • 1 teaspoon dark soy sauce
  • 4 eggs, optional


  • Step 1

    Combine rice and water in a medium saucepan and bring to a boil. Reduce heat to a simmer and cover with a lid. Cook rice for 45 minutes, until cooked through and water has evaporated. Alternatively, cook rice in a rice cooker.

  • Step 2

    Heat 2 tbsp of olive oil in a large saucepan or heavy bottom pot. Add onions and stir. Cook the onions for 5 minutes, until fragrant and edges are starting to brown. Add cut carrots and potatoes. Toss to mix everything together and continue to cook for 5 more minutes.

  • Step 3

    Add salt, curry powder, and all purpose flour to the vegetables. Toss to evenly coat the vegetables in the curry and flour. Add water, ketchup, sriracha, and dark soy to the vegetables. Give everything a good stir and bring to a simmer. Continue to simmer for 35-40 minutes, until the vegetables are tender and the curry has thickened.

  • Step 4

    Make eggs to your liking. I like soft scrambled eggs cooked low and slow for this recipe, but poached or fried would be great too!

  • Step 5

    Once the rice is cooked, fluff the rice with a fork and serve in bowls with a side of curry. Top with pickled vegetables and eggs.