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Curry Fried Rice with Chicken

Curry Fried Rice with Chicken: Quick, Flavorful Weeknight Meal

Curry Fried Rice with Chicken is a quick and delicious dish that combines tender chicken, aromatic spices, and colorful veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fried Rice
  • 2 tablespoons Vegetable Oil Feel free to substitute with a neutral oil like canola or sunflower.
  • 1 large Chicken Breast Cubed and seasoned.
  • 0.5 teaspoon Chicken Bouillon Skip if using fresh stock.
  • to taste Salt Essential seasoning.
  • to taste Black Pepper Essential seasoning.
  • 2 large Eggs Beaten.
  • 0.33 cup Onions Small-diced.
  • 0.5 teaspoon Ginger Grated.
  • 3 cloves Garlic Minced.
  • 0.5 cup Red Bell Pepper Small-diced.
  • 0.5 cup Carrots Small-diced.
  • 0.33 cup Frozen Green Peas
  • 3 cups Day-Old Cooked Jasmine Rice Use freshly cooked rice if cooled first.
  • 2 tablespoons Yellow Curry Powder Do not substitute.
  • as needed cup Water About ⅓ to ½ cup.
  • to taste Scallions For garnish.

Equipment

  • skillet or wok

Method
 

Step-by-Step Instructions
  1. Prepare the chicken by cubing it and seasoning with chicken bouillon, salt, and pepper. Let marinate for 10 minutes.
  2. In a skillet or wok, heat vegetable oil over medium heat. Scramble the beaten eggs for 2-3 minutes until just set. Remove and set aside.
  3. Increase heat to medium-high, add more oil, and sauté the seasoned chicken for 5-7 minutes until golden brown. Set aside with the scrambled eggs.
  4. Sauté diced onions, carrots, and red bell pepper in the same skillet for about 3-4 minutes. Then add minced garlic, grated ginger, and frozen peas, cooking for another 1-2 minutes.
  5. Add day-old cooked jasmine rice, breaking clumps and heating for 2-3 minutes to absorb flavors.
  6. Sprinkle yellow curry powder over the rice mixtutre and stir. Gradually add water until absorbed and the rice is moist.
  7. Return the scrambled eggs and chicken to the skillet, mixing well and adjusting seasoning with salt and pepper.
  8. Garnish with sliced scallions and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 50mgCalcium: 5mgIron: 10mg

Notes

This dish can be customized further with different proteins and vegetables based on availability.

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