Curry Chicken Fried Rice
Published May 9, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup canola or another neutral-tasting oil
- ½cup diced red onion
- 1½ tablespoons mild curry powder
- Salt and pepper
- 1pound boneless, skinless chicken thighs, cut into 1-inch pieces (see Tip)
- 1½ cups frozen mixed vegetables (such as carrots, green beans, corn and peas)
- 2½ cups cooked rice, such as jasmine or basmati (preferably cold)
- ⅓cup chopped fresh cilantro
- Sliced scallions, for serving
- Fried eggs (optional), for serving
Nutritional analysis per serving (4 servings)
321 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 25 grams protein; 801 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a nonstick pan on medium-high, heat oil then add red onion and cook, stirring occasionally, until translucent, 2 to 3 minutes.
- Step 2
Add the curry powder, 1 teaspoon salt and the chicken thighs. Cook, stirring occasionally, until chicken is cooked through with no signs of pink, 5 to 6 minutes. Add the frozen vegetables and 1 teaspoon pepper and cook, stirring, 1 minute.
- Step 3
Stir in the rice, making sure to flatten any clumps of rice to ensure the rice gets evenly covered with the oil and spices. Cook until the rice is heated through, about 4 minutes. Adjust for seasoning, then stir in the cilantro.
- Step 4
Serve hot, topped with scallions and fried eggs (if using).
- Chicken breast can be subbed for the thighs, but since it’s leaner, you might want to slightly reduce its cook time to avoid overcooking it.
Private Notes
Comments
I've noticed that no matter when a recipe has been published (this one on May 9 and now it's only the 13th) it gets 4 stars. Have 14 people cooked this already? Is that a unanimous 4 stars? The previous comment hasn't even cooked it yet. I hope folks are waiting to rate until after they've legitimately given it a shot. Just sayin'.
Marinated chicken breast overnight in a little curry powder, onions, garlic, thyme, salt and black pepper. Used frozen corn/peas/carrots and fresh broccoli pieces. Whisked 2 eggs and added at the end. Delicious.
Delightful recipe base. I replaced chicken with drained, cubed firm tofu, changing nothing about the cooking process, and it came out great. I had peas, carrots, and green onions on hand so that was my veg. I added a dash of soy sauce in the last couple minutes of frying. At the end I found it needed a bit more acid to bring everything together - the cilantro and sliced scallions helped a lot to brighten it up, but a squeeze of lemon juice really brought out the curry flavor. Easy & forgiving.
Sorry this is not a 5⭐️ recipe. It’s ok for a weeknight dinner. Probably could be better in the right cooks hands.
This was easy and delicious! Love not chopping all those vegetables. I did season the chicken with salt and pepper. I added garlic and ginger with the onion. And a couple dashes of turmeric with the curry. Just for kicks. For the eggs, I just beat two and added them in to the rice to cook at the end.
While the flavor was good, I found there was not enough liquid (the recipe doesn't add any!) to soften up the cold cooked rice. It was terribly dry and not moist enough to break up the clumps. I added enough chicken broth so the rice could absorb some moisture, and that helped a lot.
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