Yaki Curry (Baked Cheesy Curry Rice with Egg)
Rice topped with curry sauce, an egg and melted cheese, baked until bubbling in the style of Kitakyushu.
Made with Japanese curry roux. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.16 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook the rice with 450 ml water, covered, on the lowest heat for 12 minutes, then rest, covered, for 10 minutes.
12 min - 2
Heat the oven to 220°C (200°C fan). Melt the butter in a pan and fry the mushrooms for 6 minutes until golden. Add the peas for the last minute.
6 min - 3
Stir the mushrooms and peas into your ready made Japanese curry roux (see the base recipe) and warm through until steaming.
- 4
Divide the rice between 4 shallow ovenproof dishes. Ladle the curry sauce over, leaving a small dip in the middle of each.
- 5
Crack an egg into each dip and scatter the mozzarella over the top.
- 6
Bake for 12 to 15 minutes until the cheese is golden and bubbling and the egg is set to your liking. Scatter with spring onion and serve.
14 min
Tips
- Bake until the egg white is fully set if serving to children, older people or anyone pregnant.
- Use a hot oven so the cheese browns before the rice dries out.
- Add a spoonful of cooked sweetcorn or diced cooked chicken for a heartier dish.
- Stir a little water through chilled leftover rice before baking to stop it drying.
Storing and freezing
Eat the day it is made. Cool any leftovers within 1 hour, keep in the fridge up to 1 day and reheat once until steaming hot all the way through.
Questions
Is yaki curry vegetarian?
Yes, as written. The roux is vegan and the dish adds mushrooms, mozzarella and egg. Use a vegetarian-friendly cheese if you avoid animal rennet.
Can I make it ahead?
Yes. Assemble the dishes without the eggs, cover and chill for up to 1 day. Add the eggs and cheese just before baking, adding 5 minutes.
Can I make it dairy free?
Yes. Swap the butter for sunflower oil and the mozzarella for a melting dairy free cheese. The egg adds richness on its own.
More made with japanese curry roux
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.