This Curry Chicken Fried Rice is a flavorful spin on traditional fried rice. With warm spices boosting classic fried rice flavors, this is comfort food taken to the next level.
Fried rice is one of the ultimate comfort foods. It's been a favorite of mine since childhood, and We love making fried rice at home for the family.
This curry chicken fried rice takes the classic Chinese dish to a whole other level. Warm curry spices, tender chicken, and crisp vegetables all mingle together in one sizzling pan for a fast, simple dinner that you can whip up in under 30 minutes.
It's comforting, colorful, and deeply satisfying. Yet this fried rice is still light enough to enjoy any night of the week.
If you want more fried rice recipes: try the Filipino family's classic shrimp and chicken fried rice, Spam fried rice or adobo fried rice. Or go for fully elevated comfort food with our lobster fried rice recipe.
Why you'll love this recipe
Reasons to love this recipe:
- it's a quick and simple weeknight dinner.
- one pan means less to clean up.
- this is a creative way to use leftover rice and chicken.
- you get warm, aromatic spices in every bite.
- it's simple to customize with your favorite veggies and protein.
Ingredient notes
The balance of fragrant curry, caramelized onions, and a touch of garlic makes this dish as inviting as it is bold. Here are a few quick notes about some of the ingredients you'll need:
- rice: cold, day-old rice works best when making fried rice. We like to use basmati rice or jasmine rice, but any long grain white rice will work.
- chicken: boneless, skinless chicken thighs give you the best flavor.
- curry powder: choose a mild or hot blend depending on your spice preference.
- vegetables: peas, carrots, and corn add crunch and sweetness. We like to use pre-cut frozen mixed veggies to save time.
- soy sauce: this balances curry's warmth with salty depth. You can use tamari or coconut aminos if you prefer.
- egg: you can add or take away an egg, depending on your preference.
- garlic and onions: these create the aromatic flavor foundation of fried rice.
Step-by-step instructions
Here are some step-by-step photos to help you make this recipe. You'll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
- Start by adding the onions and garlic to oil in a pan and sauté.
- Add the chicken and curry powder.
- Sauté until the chicken is simply cooked.
4. Add the vegetables.
5. Cook the chicken and vegetables together until the veggies are simply softened.
6. Add the cooked rice. Stir until the rice is well coated in the spices.
6. Create a well in the center of the rice.
7. Add the eggs and scramble with a wooden spoon .
8. Combine the eggs into the fried rice.
Garnish with parsley, if you like, simply before serving.
Marlynn's Tip
Time-Saving Tip
Use leftover roasted chicken and pre-cut frozen vegetables to save time.
Recipe FAQs
Can We make this vegetarian?Yes! Simply swap chicken for tofu or extra veggies.
What's the best rice to use in fried rice?Jasmine or any other long-grain rice that has cooled overnight.
What's the best way to store leftovers?Store leftovers in an airtight container in the refrigerator for up to 4 or 5 days.
Serving suggestions
This curry chicken fried rice can be served either as a main course or a side dish.
As a main course, serve it with a crisp cucumber dill salad to balance the warm spices.You could also do what we love to do in our house, and that's to serve it with crispy lumpia (Filipino spring rolls) or a bowl of wonton soup.
If you're serving this a side dish, it goes well with Chinese braised chicken, Filipino chicken curry, or Filipino chicken inasal.
🍷 Wine pairings
🍷 🥂 Wine pairings
Riesling: bright acidity and a hint of sweetness cut through curry spice while refreshing the palate.
Chardonnay: a lightly oaked white wine adds creamy richness that plays beautifully with the warmth of curry.
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Chicken Curry Fried Rice
By Marlynn Schotland Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 4 servings A tasty side dish or main course fried rice!Equipment
- 1 Large Skillet
Ingredients
- ¼ cup vegetable oil
- ½ cup diced onion
- 1 garlic clove, minced
- 1½ Tablespoon curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1½ cups frozen mixed vegetables
- 2½ cups cooked rice
- ¼ cup fresh chopped cilantro
- 2 large eggs
- 2 Tablespoons sliced green onions, for garnish
Instructions
- Heat oil in a skillet over medium-high heat.
- Add the onion and sauté for 1 minute.
- Add garlic and sauté for 1 more minute.
- Add the curry powder, salt, pepper, and chicken pieces. Stir together to coat the chicken. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Add frozen vegetables and cook, stirring, for 1-2 minutes.
- Add the rice and stir together, coating the rice with the seasonings. Cook for about 3 minutes.
- Using a wooden spoon, push the rice to the sides of the pan to create a well in the middle of the pan.
- Crack the eggs into the well and, using a wooden spoon, stir to scramble the eggs. Once scambled, stir and toss together to incorporate the eggs into the fried rice.
- Sprinkle in the cilantro and toss to combine.
- Garnish with green onions and serve.
Notes
Makes approximately 4-6 side dish servings.- Don't forget to taste and season as needed before serving.
- Frozen vegetables can be a mix of corn, carrots and peas. Or corn, carrots, peas and/or green beans.
- You can also dice carrots, use fresh cooked corn kernels, and fresh peas instead of frozen mixed vegetables, if you want.
- Make sure your curry powder is still potent and fresh, and it will affect the final flavor of this dish.
Nutrition
Calories: 477 kcal, Carbohydrates: 41 g, Protein: 30 g, Fat: 21 g, Saturated Fat: 4 g, Polyunsaturated Fat: 10 g, Monounsaturated Fat: 6 g, Trans Fat: 0.1 g, Cholesterol: 190 mg, Sodium: 459 mg, Potassium: 570 mg, Fiber: 4 g, Sugar: 1 g, Vitamin A: 3732 IU, Vitamin C: 10 mg, Calcium: 70 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.