Chicken Curry Fried Rice
A flavorful, quick chicken fried rice scented with curry powder and tossed with vegetables and scrambled egg.
Servings: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 2 large eggs beaten
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breast cut into small pieces
- 2 medium carrots diced
- 1 red bell pepper diced
- 3/4 cup frozen peas thawed
- 3 cups cooked rice preferably day-old
- 2 tablespoons curry powder
- 2 tablespoons low-sodium soy sauce
- salt and pepper to taste
- green onions sliced, for garnish (optional)
Instructions
- Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble until just set; transfer the cooked eggs to a plate and set aside.
- Add the remaining 1 tablespoon oil to the pan, then cook the chopped onion 2–3 minutes until translucent.
- Add the minced garlic and cook about 30 seconds until fragrant.
- Add the chicken pieces and cook, stirring frequently, until cooked through, about 5–6 minutes.
- Stir in the diced carrots and red bell pepper and stir-fry 3–4 minutes until the vegetables are tender, then add the thawed peas and combine.
- Add the cooked rice, breaking up any clumps, and stir-fry until the rice is heated through.
- Sprinkle the curry powder over the rice mixture and stir to coat evenly.
- Return the scrambled eggs to the pan and drizzle the soy sauce over the rice; stir-fry everything together for about 2 minutes.
- Season with salt and pepper to taste, garnish with sliced green onions if desired, and serve hot.
Equipment
- Large Skillet or Wok
- Spatula
- Cutting Board
- Knife
Notes
- Use day-old rice for best texture.
- Adjust curry powder to taste for milder or stronger flavor.
- Peas can be swapped for mixed vegetables if preferred.