Curry Fried Rice with Chicken
Curry fried rice with chicken is a quick, flavorful dish that combines tender chicken, aromatic curry spices, and stir-fried rice for a satisfying meal. It's versatile, easy to customize, and can be enjoyed by anyone craving a flavorful, hearty dish.
Ingredients
- Vegetable oil
- 1 large boneless skinless chicken breast, cut into small cubes
- ½ teaspoon chicken bouillon
- Salt and pepper to taste
- 2 large eggs beaten
- ⅓ cup small-diced onions
- ½ teaspoon grated ginger
- 3 cloves garlic minced
- ½ cup small-diced red bell pepper
- ½ cup small-diced carrots
- ⅓ cup frozen green peas
- 3 cups day-old cooked jasmine rice cooked the day before and refrigerated, see notes
- 2 tablespoons yellow curry powder see note
- Thinly sliced scallions for garnish
- Water as needed (about ⅓ to ½ cup)
Instructions
- Season the chicken: Drizzle 1 tablespoon of vegetable oil over the chicken. Season with chicken bouillon, salt, and pepper (approximately ½ teaspoon kosher salt and ¼ teaspoon black pepper). Set aside.
- Cook the eggs: Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the beaten eggs and cook, breaking them up into smaller pieces with a spatula. Transfer the cooked eggs to a plate and set aside.
- Cook the chicken: Increase the heat to high and add about 1 tablespoon of oil to the same wok or skillet. Cook the chicken until fully cooked through, then remove it from the skillet and set aside.
- Cook the vegetables: Over high heat, add about 2 tablespoons of oil to the skillet. Add the diced onions, carrots, and bell pepper. Stir occasionally and cook for 3-4 minutes, until the carrots are slightly softened. Add the garlic, ginger, and peas, and cook for an additional 1-2 minutes, stirring until fragrant.
- Prepare the rice: Add a few more drizzles of oil to the skillet. Add the cooked day-old rice, breaking it up with a spatula and tossing until warm.
- Add curry and water: Stir in the yellow curry powder, mixing until it is evenly combined with the rice. Gradually drizzle in ⅓ to ½ cup of water (or as needed), allowing it to be absorbed into the rice while stirring for about 2-3 minutes. If needed, add more water. Note: The water helps the curry powder incorporate into the rice and adds moisture.
- Combine everything: Return the cooked eggs and chicken to the skillet. Toss to combine. Season with salt and pepper to taste. Garnish with sliced green onions and serve warm. Enjoy!
Notes
How to cook rice for fried rice:
To make 3 cups of cooked rice for this recipe, use 1.5 cups of uncooked jasmine rice (you may have some leftover). For the rice-to-water ratio, use 1 ⅓ cups of water for every 1 cup of rice. Once cooked, let the rice cool completely and refrigerate it overnight. If you forget to make rice in advance:
Cook the rice with less water than usual, using 1 cup of rice and 1 cup plus 3 tablespoons of water. After cooking, spread the rice in a thin, single layer on a sheet pan. Refrigerate uncovered for 2-3 hours. No soy sauce needed:
There's no need to add soy sauce to this fried rice since the curry powder already provides plenty of flavor. Simply add water to help the curry powder absorb fully into the rice, which also balances the bold curry flavors and adds moisture. Prep tips:
Make sure all your ingredients are chopped and ready before you begin cooking, as fried rice cooks quickly over high heat. Make ahead:
Cook the rice from start to finish and refrigerate it for up to 3 days. You can reheat it in the microwave or over a skillet when ready to use. Prep ahead:
Chop and dice all the vegetables and aromatics in advance. You can also make the rice 1-2 days ahead of time.
To make 3 cups of cooked rice for this recipe, use 1.5 cups of uncooked jasmine rice (you may have some leftover). For the rice-to-water ratio, use 1 ⅓ cups of water for every 1 cup of rice. Once cooked, let the rice cool completely and refrigerate it overnight. If you forget to make rice in advance:
Cook the rice with less water than usual, using 1 cup of rice and 1 cup plus 3 tablespoons of water. After cooking, spread the rice in a thin, single layer on a sheet pan. Refrigerate uncovered for 2-3 hours. No soy sauce needed:
There's no need to add soy sauce to this fried rice since the curry powder already provides plenty of flavor. Simply add water to help the curry powder absorb fully into the rice, which also balances the bold curry flavors and adds moisture. Prep tips:
Make sure all your ingredients are chopped and ready before you begin cooking, as fried rice cooks quickly over high heat. Make ahead:
Cook the rice from start to finish and refrigerate it for up to 3 days. You can reheat it in the microwave or over a skillet when ready to use. Prep ahead:
Chop and dice all the vegetables and aromatics in advance. You can also make the rice 1-2 days ahead of time.