Curry Fried Rice with Chicken (Print-Friendly Version)

Aromatic curry-spiced rice with tender chicken pieces, colorful vegetables, and fluffy eggs for a quick, flavorful one-pan meal.

# What You'll Need:

01 - Vegetable oil for cooking
02 - 1 large boneless skinless chicken breast, cut into small cubes
03 - ½ teaspoon chicken bouillon powder
04 - Salt and pepper to taste
05 - 2 large eggs, beaten
06 - ⅓ cup finely diced onions
07 - ½ teaspoon freshly grated ginger
08 - 3 cloves garlic, minced
09 - ½ cup finely diced red bell pepper
10 - ½ cup finely diced carrots
11 - ⅓ cup frozen green peas
12 - 3 cups day-old cooked jasmine rice
13 - 2 tablespoons yellow curry powder
14 - Thinly sliced scallions for garnish
15 - ⅓ to ½ cup water, as needed

# How to Make It:

01 - Drizzle 1 tablespoon of vegetable oil over the chicken cubes. Season with chicken bouillon, approximately ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Mix well and set aside.
02 - Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and cook, breaking them into smaller pieces with a spatula. Once cooked, transfer to a plate and reserve.
03 - Increase heat to high and add 1 tablespoon of oil to the same wok. Add seasoned chicken and stir-fry until fully cooked and slightly golden. Remove from wok and set aside.
04 - Add 2 tablespoons of oil to the hot wok. Add diced onions, carrots, and bell peppers. Stir-fry for 3-4 minutes until vegetables begin to soften. Add garlic, ginger, and frozen peas, continuing to stir-fry for 1-2 minutes until fragrant.
05 - Add another drizzle of oil to the wok. Add the day-old rice, breaking up any clumps with your spatula. Toss continuously until the rice is heated through.
06 - Sprinkle the yellow curry powder evenly over the rice and thoroughly mix until well incorporated. Gradually add ⅓ to ½ cup water while stirring, allowing the liquid to be absorbed and helping the curry powder coat the rice. Cook for 2-3 minutes, adding more water if needed for moisture.
07 - Return the cooked eggs and chicken to the wok. Toss everything together until well combined and heated through. Adjust seasoning with salt and pepper if needed. Garnish with sliced scallions before serving.

# Additional Tips:

01 - For best results, use day-old refrigerated rice as it has less moisture and creates better texture.
02 - If you don't have pre-cooked rice, cook jasmine rice with slightly less water (1:1 plus 3 tablespoons ratio), spread on a sheet pan, and refrigerate uncovered for 2-3 hours.
03 - No soy sauce is needed as the curry powder provides sufficient flavor.
04 - The dish can be made up to 3 days ahead and refrigerated.

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