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This curry fried rice with chicken transforms weeknight dinner stress into a colorful, aromatic feast in just 30 minutes. The combination of tender chicken, fluffy rice, and curry spices creates a dish that feels like comfort food with an adventurous twist.
I discovered this recipe during a particularly hectic week when I needed something quick but still craved bold flavors. My family now requests this curry fried rice regularly, especially my youngest who calls it "golden rice" because of its beautiful sunshine color.
Ingredients
- Vegetable oil gives the perfect base for stir frying while preventing sticking
- Day old jasmine rice provides the ideal texture as fresh rice becomes too mushy
- Yellow curry powder delivers complex flavor in one simple ingredient
- Chicken breast adds lean protein that soaks up the curry flavor beautifully
- Chicken bouillon enhances the savory notes throughout the entire dish
- Eggs create rich pockets of protein and a beautiful textural contrast
- Onions carrots and bell peppers bring natural sweetness and vibrant color
- Ginger and garlic form the aromatic foundation that makes this dish irresistible
- Frozen green peas add bright color and a pop of sweetness
- Scallions provide a fresh crisp finish that balances the rich curry flavors
Step-by-Step Instructions
- Season the Chicken
- Drizzle chicken cubes with oil and season generously with bouillon salt and pepper. This step creates a flavorful foundation for the entire dish. Allow the seasoned chicken to sit briefly so flavors begin to penetrate while you prepare other ingredients.
- Cook the Eggs
- Heat oil in your wok until it shimmers then pour in beaten eggs. Let them set slightly before breaking into pieces. The eggs should be just cooked through with a tender texture not rubbery. Remove immediately to prevent overcooking.
- Cook the Chicken
- Use high heat to quickly sear the chicken pieces which creates beautiful caramelization while keeping the interior juicy. When chicken is just cooked through with no pink remaining remove it from the wok to prevent toughening.
- Cook the Vegetables
- Maintain high heat and add vegetables in proper sequence. The longer cooking carrots and onions go first gaining a slight caramelization before adding the quicker cooking aromatics. This layering of ingredients ensures every vegetable reaches perfect doneness.
- Prepare the Rice
- Break up cold rice with your spatula ensuring no clumps remain. The cold rice separates beautifully and maintains its structure during stir frying. Toss continuously to warm the rice evenly without allowing it to stick.
- Add Curry and Water
- Sprinkle curry powder evenly across the rice and immediately begin stirring to prevent any powder from burning. The gradual addition of water creates steam that helps the curry powder dissolve completely into the rice while adding necessary moisture.
- Combine Everything
- Reunite all components in the wok tossing gently but thoroughly. This final step allows flavors to meld while ensuring every bite contains a perfect balance of ingredients. Taste and adjust seasoning before serving piping hot.
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The curry powder truly transforms this dish from ordinary fried rice to something special. I learned from my Thai neighbor to add a splash of water rather than soy sauce when using curry powder which allows the spices to bloom beautifully without becoming overwhelmingly salty.
The Secret to Perfect Fried Rice
The single most important ingredient in any fried rice is properly prepared rice. Fresh rice contains too much moisture and will turn mushy when stir fried. Always use rice that has been cooled and dried in the refrigerator overnight. This drying process allows each grain to firm up resulting in that distinct chewy texture that defines great fried rice. If you forgot to prepare rice ahead simply cook it with slightly less water than normal and spread it thinly on a baking sheet to cool quickly in the refrigerator.
Customizing Your Curry Fried Rice
This recipe welcomes endless variations based on what you have available. Swap the chicken for shrimp tofu or beef. Replace any vegetables with whatever needs using in your crisper drawer broccoli snow peas corn or mushrooms all work beautifully. The curry flavor provides a consistent backdrop that harmonizes with virtually any ingredients. For a vegetarian version simply omit the chicken and double the eggs or add firm tofu cubes.
Serving Suggestions
Serve this vibrant curry fried rice in a large bowl with extra scallions on top for a complete meal. For a more elaborate spread pair it with a simple cucumber salad dressed with rice vinegar to provide cooling contrast to the warm curry flavors. A side of crisp papadums or naan bread makes excellent scooping vessels. For additional protein a side of simply grilled chicken satay with peanut sauce complements the curry notes perfectly.
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Common Recipe Questions
- → Why use day-old rice for this curry fried rice?
Day-old refrigerated rice has less moisture and firmer grains, preventing the dish from becoming mushy when stir-fried. This creates the ideal texture for fried rice, allowing the grains to separate and absorb the curry flavors without clumping together.
- → Can I substitute the protein in this dish?
Absolutely! While chicken works beautifully, you can easily substitute with shrimp, beef strips, tofu, or even leftover roasted meat. Just adjust cooking times accordingly - shrimp cooks faster (2-3 minutes), while beef might need slightly longer than chicken.
- → What type of curry powder works best?
Yellow curry powder is recommended for its balanced flavor profile, but Madras curry powder or even Thai curry paste can work well. The dish is flexible - use milder curry powder for less heat or Madras for a spicier version. Just remember that different curry blends will change the final flavor profile.
- → Why add water instead of soy sauce?
Water helps the curry powder distribute evenly throughout the rice without adding competing flavors. The curry powder already provides sufficient seasoning, and water prevents the dish from becoming too dry while helping the spices bloom and coat the rice properly.
- → How can I make this dish vegetarian?
For a vegetarian version, simply omit the chicken and substitute vegetable bouillon for chicken bouillon. You can add extra vegetables like mushrooms, zucchini, or broccoli for substance, or include cubed tofu or tempeh for protein. The cooking method remains the same.
- → Can I make this curry fried rice ahead of time?
Yes! This dish refrigerates beautifully for up to 3 days. Store in an airtight container and reheat in a microwave or skillet with a splash of water to refresh the moisture. The flavors often develop further overnight, making it excellent for meal prep.