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Curry Fried Rice with Chicken

Curry Fried Rice with Chicken: A Flavorful 30-Minute Meal

This Curry Fried Rice with Chicken is a quick, flavorful dish that brings Indian and Southeast Asian flavors to your dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Southeast Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Vegetable Oil Can use any neutral oil
  • 1 pound Chicken Breast Boneless, skinless chicken thighs can be substituted
  • 1 tablespoon Chicken Bouillon Consider omitting if using pre-salted components
  • to taste Salt
  • to taste Pepper
For the Eggs and Veggies
  • 3 Eggs Scrambled tofu works for vegetarian
  • 1 medium Onion Shallots can be used for milder flavor
  • 1 tablespoon Grated Ginger Fresh ginger is best, ground ginger serves in a pinch
  • 2 cloves Garlic Use garlic powder if fresh isn't handy
  • 1 medium Red Bell Pepper Can use any bell pepper variety or frozen mixed veggies
  • 1 medium Carrots Replace with peas or corn if preferred
  • 1 cup Frozen Green Peas Fresh peas are a fine alternative
For the Rice and Flavoring
  • 4 cups Day-Old Jasmine Rice Freshly cooked rice should be cooled before use
  • 2 tablespoons Yellow Curry Powder Use yellow curry powder for the best results
  • ⅓ to ½ cup Water Avoid over-adding to prevent sogginess
For Garnishing
  • 2 tablespoons Scallions Chives can be used as a substitute

Equipment

  • Skillet or wok

Method
 

Step-by-Step Instructions
  1. Begin by dicing the chicken breast into bite-sized pieces and placing it in a bowl. Drizzle with vegetable oil and season generously with chicken bouillon, salt, and pepper.
  2. In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Crack the eggs into the pan, stirring gently until fully scrambled, about 2-3 minutes.
  3. Using the same skillet, add the seasoned chicken over high heat. Cook for 5-7 minutes, stirring frequently, until golden brown and cooked through.
  4. In the same skillet, add another splash of vegetable oil along with diced onions, carrots, and red bell pepper. Sauté for 3-4 minutes until tender.
  5. Reduce heat to medium and add the day-old jasmine rice to the skillet, breaking apart any clumps and mixing thoroughly with the sautéed vegetables.
  6. Sprinkle yellow curry powder over the rice and gradually add water, stirring well until the rice absorbs moisture for 2-3 minutes.
  7. Return the cooked chicken and scrambled eggs to the skillet with the rice, stirring gently to combine.
  8. Transfer the curry fried rice to serving plates and garnish with sliced scallions before serving warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 210mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Use day-old rice for best texture; freshly cooked rice can become mushy. Prepare all ingredients ahead of time to quicken the process and prevent burning.

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