Introduction

Curry Chicken Fried Rice is a flavorful twist on a classic comfort dish. Packed with tender chicken, vibrant vegetables, and fragrant curry spices, it’s an easy one-pan meal perfect for weeknights. Whether you have leftover rice or want a quick dinner, this recipe delivers satisfying taste and texture.

A white bowl filled with a colorful fried rice dish arranged in layers: the bottom layer is yellow rice mixed with small pieces of cooked chicken, bright green beans, orange carrot cubes, yellow corn kernels, and bits of red onion, all evenly spread. On top of the rice mixture, there is a sunny-side-up egg with a bright yellow yolk slightly off-center, surrounded by cooked white egg whites with some brown crispy edges. The dish is garnished with chopped green onions and freshly ground black pepper sprinkled over the egg and rice. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup canola or another neutral-tasting oil

1/2 cup diced red onion

1 ½ tablespoons mild curry powder

Salt and pepper, to taste

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1 ½ cups frozen mixed vegetables (such as carrots, green beans, corn, and peas)

2½ cups cooked rice, such as jasmine or basmati (preferably cold)

1/3 cup chopped fresh cilantro

Sliced scallions, for serving

Fried eggs (optional), for serving

Instructions

Step 1: In a nonstick pan over medium-high heat, heat the oil. Add the diced red onion and cook, stirring occasionally, until translucent, about 2 to 3 minutes.

Step 2: Stir in the curry powder, 1 teaspoon salt, and the chicken pieces. Cook, stirring occasionally, until the chicken is cooked through with no pink remaining, about 5 to 6 minutes.

Step 3: Add the frozen mixed vegetables and 1 teaspoon pepper. Stir and cook for an additional minute.

Step 4: Mix in the cooked rice, breaking up any clumps to ensure the rice is evenly coated with oil and spices. Cook, stirring frequently, until the rice is heated through, about 4 minutes.

Step 5: Taste and adjust seasoning as needed. Stir in the chopped cilantro.

Step 6: Serve hot, garnished with sliced scallions and optional fried eggs.

Tips & Variations

For best texture, use leftover rice that has been refrigerated overnight to prevent clumping.

Swap chicken thighs for chicken breast if you prefer leaner meat, but be careful not to overcook.

Add a splash of soy sauce or a squeeze of lime for extra flavor variations.

Mix in chopped peanuts or cashews for a crunchy contrast.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just chop them into bite-sized pieces and add them when cooking the onions, allowing enough time for them to soften.

Is it necessary to use cold rice?

Cold rice is preferred because it has a firmer texture and prevents the fried rice from becoming mushy. If using fresh rice, spread it on a tray to cool and dry slightly before cooking.