Curry Fried Rice with Chicken

Ingredients

• As needed (including 15 ml for the chicken, 15 ml for the eggs, about 15 ml for the chicken, 30 ml for the vegetables, plus extra drizzles)Vegetable oil
• 1 largeChicken breast, boneless and skinless, cut into small cubes
• 2.5 mlChicken bouillon
• To taste (about 2.5 ml kosher salt and 1.25 ml black pepper)Salt and pepper
• 2 largeEggs, beaten
• 80 ml (⅓ cup)Onions, diced small
• 2.5 ml (½ teaspoon)Fresh ginger, grated
• 3 clovesGarlic, minced
• 120 ml (½ cup)Red bell pepper, diced small
• 120 ml (½ cup)Carrots, diced small
• 80 ml (⅓ cup)Frozen green peas
• 720 ml (3 cups)Day-old cooked jasmine rice, refrigerated
• 30 ml (2 tablespoons)Yellow curry powder
• To garnishScallions, thinly sliced
• About 80–120 ml (⅓–½ cup), or as neededWater

Instructions

1. 1

   Season the chicken

   Drizzle the cubed chicken with 15 ml (1 tablespoon) vegetable oil. Season with the chicken bouillon, salt and pepper (about 2.5 ml kosher salt and 1.25 ml black pepper), then set aside.

2. 2

   Cook the eggs

   Heat 15 ml (1 tablespoon) oil in a wok or skillet over medium-high heat. Add the beaten eggs and cook, breaking them into smaller pieces with a spatula. Transfer to a plate and set aside.

3. 3

   Cook the chicken

   Turn the heat up to high and add about 15 ml (1 tablespoon) more oil to the same wok or skillet. Cook the chicken until fully cooked through, then remove it from the pan and set aside.

4. 4

   Cook the vegetables

   Over high heat, add about 30 ml (2 tablespoons) oil and cook the onions, carrots and bell pepper for 3–4 minutes, stirring occasionally, until the carrots are slightly softened. Add the garlic, ginger and peas and stir for 1–2 minutes, until fragrant.

5. 5

   Warm the rice

   Drizzle in a little more oil. Add the day-old rice, break it up with a spatula and toss until warm.

6. 6

   Add curry and water

   Stir in the yellow curry powder until evenly mixed through the rice. Gradually drizzle in about 80–120 ml (⅓–½ cup) water, or as needed, stirring for about 2–3 minutes as it absorbs; add more water if needed.

7. 7

   Finish the rice

   Return the cooked eggs and chicken to the pan and toss to combine. Season with salt and pepper to taste, garnish with sliced scallions and serve warm.

What is chicken curry fried rice?

This is a fried-rice-style meal seasoned with yellow curry powder, rather than a saucy curry served with rice. The recipe’s Indian cuisine label points to its curry flavouring; the method itself uses the familiar quick, high-heat approach of fried rice.

Day-old jasmine rice, cooked chicken, egg and vegetables make it a practical dinner that comes together in one pan. Cooking the components in stages helps each keep its own texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 411 calories, 20g protein, 42g carbs, 18g fat.

The rice provides most of the carbohydrates, while the chicken and eggs contribute protein. Vegetable oil is the main source of fat, with smaller amounts from the chicken and eggs. Serve with extra vegetables alongside to balance the plate.

Why use day-old rice?

Chilled rice is firmer and less moist than freshly cooked rice, so it is easier to break up and toss in the pan. That helps the grains warm without turning into a soft mass.

Rice prep: Cook the jasmine rice the day before and refrigerate it, as directed in the recipe. Break up any clumps as you add it to the pan.

Build flavour in stages

Chicken: Season it with bouillon, salt and pepper, then cook it separately until fully cooked through. Setting it aside keeps it from overcooking while the vegetables and rice are prepared.

Aromatics: Give the onions, carrots and pepper a few minutes first, then add the garlic, ginger and peas. The shorter time for the latter ingredients lets them become fragrant without prolonged cooking.

Help the curry coat the rice

Stir the curry powder through the warmed rice before adding water, so it is distributed across the grains. Add the water gradually while stirring; the recipe uses it to help the seasoning absorb and to add moisture.

Texture cue: Add enough water for the rice to become evenly seasoned and warm, but let each addition absorb before adding more. The recipe gives 80–120 ml as a guide, with more if needed.

Keep the pan moving

A wok or skillet over high heat helps the ingredients cook quickly. Stir or toss regularly, especially once the rice is in the pan, to warm it evenly and prevent clumps from sticking.

Doneness cue: The carrots should be slightly softened after their first 3–4 minutes, and the garlic, ginger and peas should smell fragrant after another 1–2 minutes. Cook the chicken fully before returning it to the pan.

Serve it warm

Finish with sliced scallions and serve straight from the pan while warm. The recipe does not specify a side, so you can serve it on its own or alongside a simple vegetable dish.

Make-ahead: The cooked rice is prepared and chilled in advance, and the recipe description notes that the dish is prep-ahead friendly. Keep the steps in sequence when cooking so the chicken and eggs can be returned for the final toss.

Recipe notes & tips

• Chill the jasmine rice overnight so it is easier to break up in the pan.
• Keep the cooked eggs and chicken on separate plates while you prepare the remaining ingredients.
• Dice the vegetables small so they cook quickly and mix evenly through the rice.
• Add the water gradually, allowing it to absorb before deciding whether to add more.
• Taste before serving and adjust the salt and pepper to suit.

Variations

• More vegetables: Increase the diced vegetables and peas for a more vegetable-heavy pan.
• Extra heat: Add chilli while cooking the vegetables for a spicier version.
• Fresh herbs: Finish with chopped fresh coriander alongside the scallions.
• Swap the protein: Use cooked leftover chicken in place of the chicken breast, adding it back at the end.
• Vegetarian version: Omit the chicken and use a suitable vegetable bouillon.

Common mistakes to avoid

• Using freshly cooked rice: It can be too moist and clump; use chilled day-old rice as directed.
• Adding all the water at once: The rice may become too wet; drizzle it in gradually and let it absorb.
• Cooking the eggs with everything else: They can break down into the rice; cook them first and set them aside.
• Crowding the cooking stages: Ingredients may not heat evenly; remove the chicken and eggs while preparing the rest.
• Overcooking the chicken: It can dry out; cook it until fully cooked through, then set it aside until the final toss.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions