Chicken Curry Fried Rice

A fusion of comfort and spice, this Chicken Curry Fried Rice is packed with bold flavors, vibrant colors, and just the right amount of heat!

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Recently, I started eating chicken again after years of abstaining, and wow — I forgot what I was missing! It’s such a tender, easy-to-cook meat, especially in quick recipes like this one. If you want a delicious dinner that’s as affordable as takeout but even more flavorful, then chicken curry fried rice is your pick.

This classy combo of succulent chicken breast, savory rice, and vibrant vegetables is simple, yet after the first bite, you’ll feel like you’re treating yourself to a five-star meal in the comfort of your own kitchen! Although it is nicely spiced with curry powder, chicken curry fried rice isn’t overpoweringly spicy. It’s got that “just right” kind of flavor. For this reason, it could become a regular family favorite. Whip it up once, and you might just find yourself craving it again the next week! It’s that scrumptious.

Is Chicken Curry Fried Rice Healthy?

This dish offers a nice mix of protein, vegetables, and rice, creating a fairly balanced meal. The combination of chicken, eggs, and colorful veggies provides a variety of vitamins and minerals, while curry powder adds depth. If you need a gluten-free option, swap the soy sauce for coconut aminos or a gluten-free soy sauce. For a vegetarian version, try using Crispy and Healthy Baked Tofu instead of chicken. Want to boost the veggies? Feel free to add spinach, bok choy, or even cauliflower rice instead of regular white rice for extra variety.

The Origins Of Fried Rice

Fried rice is believed to have originated during the Sui Dynasty (6th–7th century) in China as a practical way to repurpose leftover rice. It quickly became a staple due to its versatility, affordability, and rich flavors. As Chinese immigrants spread across the world in the 19th and early 20th centuries, they introduced fried rice to countries like the U.S., UK, and Canada. This version stands out with its bold use of curry powder, adding warmth and depth beyond the traditional soy sauce and sesame oil seasoning.

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
Sliced green onions for garnish (optional)

FAQs & Tips

How To Store Leftovers

This dish is best eaten straight away. As you’re using day-old rice which has already been cooked, after cooking it again to make this recipe, it isn’t advised to let it cool and reheat it for a third time. Enjoy it fresh from the pan instead.

How Can I Make Fried Rice More Flavorful?

Although this version is plenty flavorful with curry powder, you can add a nuttier flavor by mixing in a tablespoon of sesame oil during the last moments of cooking. If you want to spice it up, add a teaspoon of ground ginger, red chili pepper flakes, or paprika.

Could I Use Noodles Instead Of Rice?

You can! I prefer to use rice noodles or sweet potato glass noodles for this kind of stir-fry. However, you could also use Instant Pot Quinoa for a unique kind of grain.

Serving Suggestions

Chicken curry fried rice is a mouthwatering meal by itself, but it’s even better served with Crispy Air-Fryer Egg Rolls, Roasted Broccoli, spicy Air-Fryer Shishito Peppers, or a refreshing Din Tai Fung Cucumber Salad. Each side dish offers its own spin that harmonizes beautifully with chicken curry fried rice. Try them all and see what you like best!