Curry Fried Rice with Chicken
This easy and super flavorful yellow curry fried rice with chicken is the perfect 30-minute weeknight dinner. It's make-ahead and prep-ahead friendly as well for ease and convenience.
Servings: 4 people
Calories: 411kcal
Equipment
Ingredients
- Vegetable oil
- 1 large chicken breast, cut into small cubes boneless, skin removed
- 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 day before and refrigerated, see notes
- 2 tablespoons yellow curry powder see note
- Scallions, thinly sliced for garnish
- Water, as needed about ⅓ to ½ cup
Instructions
- Season chicken: Drizzle chicken with 1 tablespoon vegetable oil. Season with chicken bouillon, salt and pepper (about ½ teaspoon Kosher salt and ¼ teaspoon black pepper). Set aside.
- 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 your spatula. Transfer cooked eggs to a plate. Set aside.
- Increase to high heat. Heat about 1 more tablespoon oil in the same wok or skillet, and cook the chicken until fully cooked through. Remove from skillet and set aside.
- Over high heat, add about 2 tablespoons of oil and cook the diced onions, carrots, and bell pepper for 3-4 minutes, stirring occasionally, until carrots are slightly softened. Then, add garlic, ginger, and peas for 1-2 minutes, stirring until fragrant.
- Add a few more drizzles of oil. Add the cooked day-old rice, breaking it up with a spatula and tossing until warm.
- Add yellow curry powder and mix with the rice until evenly combined. Gradually drizzle in water (about ⅓ to ½ cup, or as needed) letting it be absorbed into the rice, stirring, about 2-3 minutes. If needed, add more water. Note: Water helps the curry powder get absorbed and incorporated into the rice. It also adds moisture.
- Return cooked eggs and chicken to the skillet. Toss to combine. Season with salt and pepper to taste. Garnish with sliced green onions. 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 rice (you may have some extra). Use this rice to water ratio: for every 1 cup of jasmine rice, use 1 ⅓ cups of water. Let cool down completely and refrigerate overnight.
- If you forget to make rice in advance: Cook rice with less water than usual (use 1 cup plus 3 tablespoons water per 1 cup of rice). Then, scoop the cooked rice onto a sheet pan on a thin single layer. Refrigerate the rice for 2-3 hours, uncovered.
- No need to add soy sauce to this fried rice, as curry powder already has enough flavor. Instead, just add water to allow the curry powder to absorb into the rice fully. This will also helps to balance out the bold curry flavors and add moisture.
- Have all the ingredients chopped and ready before you start cooking. Cooking fried rice happens very fast over high heat.
- Make ahead: Make rice from start to finish, and refrigerate for up to 3 days. Reheat in the microwave oven or over a skillet.
- Prep ahead: chop and dice all the veggies and aromatics in advance. Make the rice 1-2 days in advance.
- Don't substitute the yellow curry powder.
- Jasmine rice: basmati, long grain rice, brown rice. For carb-free option, try cauliflower rice.
- Chicken: Shrimp, beef, tofu, or your favorite protein
- Bell peppers, carrots, peas: Frozen mixed vegetables.
- Chicken bouillon: Omit if desired. Just season the chicken a bit more.
- Variations: Use my coconut jasmine rice, add peanuts, bean sprouts.
Nutrition
Calories: 411kcal | Carbohydrates: 42g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 115mg | Potassium: 477mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3514IU | Vitamin C: 32mg | Calcium: 58mg | Iron: 2mg