This curry chicken fried rice is a quick and flavorful meal made with tender, juicy chicken, crisp vegetables, and cold rice tossed with aromatic curry powder and other seasonings for an extra boost of flavor.
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This curry fried rice with chicken is a bit different from your usual fried rice. It has a distinct flavor profile. Curry powder and a touch of turmeric give it its beautiful golden-yellow color. But the appeal goes beyond its color. The curry flavor, combined with chili oil and oyster sauce, makes this dish taste amazing.
If you haven't tried curry fried rice before, this is a great recipe to start with. Want to try a different protein? Check out my Curry Fried Rice with Shrimp.
Why You'll Love This Dish
Here are a few more reasons to love this dish:
Quick and easy: If you have cold or leftover rice ready, you just need one pan and about 20 minutes to get dinner on the table.
Tender, juicy chicken: The simple marinade adds flavor and helps keep the chicken juicy as it cooks.
Crisp vegetables: The vegetables are stir-fried separately before being added back to the rice. This helps them retain their color and some crunch.
Full of flavor: If you find curry fried rice recipes bland, this one isn't. It has plenty of flavor and texture in every bite.
Customizable: This recipe is easy to adapt to your taste. You can change the protein, add your choice of vegetables, or adjust the seasoning to your liking.
Budget-Friendly: This homemade version is a great way to enjoy takeout-style flavors for less.
Ingredients You'll Need
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
- Chicken: I used chicken breast here, but boneless, skinless chicken thighs work just as well. The simple marinade helps keep the chicken juicy while adding flavor. I cut the chicken into strips first, then dice them into bite-size cubes.
- Rice: Use cooked, cold rice for the best fried rice texture. Leftover rice that has been refrigerated works especially well because the grains are firmer and less likely to become mushy.
- Red onion and bell peppers: I used red onion with green and yellow bell peppers, but you can use any color bell pepper or add other vegetables like carrots, green peas, or broccoli. Dice the onion into small, bite-size pieces. For the peppers, cut them into strips first, then dice them into similar-sized pieces so you get nice little bites.
- Garlic and ginger: Freshly minced garlic and ginger add a fragrant base.
- Curry powder: I used a mild, yellow curry powder made with spices such as coriander, cumin, turmeric, fennel, fenugreek, black pepper, and other spices. You can use your favorite curry powder blend.
- Turmeric powder: The curry powder I used already contains turmeric, but I still add a touch more for its earthy flavor.
- Chili oil: Adds a little heat and extra flavor. I used my homemade chili oil, but any store-bought chili oil you like will work. Adjust the amount to taste.
- Oyster sauce: Oyster sauce adds depth and a savory, umami-rich taste to the fried rice. Use vegetarian oyster sauce if needed.
- Salt: For seasoning.
- White pepper: Adds mild heat to the chicken marinade.
- Cornstarch: Cornstarch or cornflour helps lightly coat the chicken and seal in moisture, resulting in juicier chicken.
- Cooking oil: I used canola oil, but any neutral-tasting oil like vegetable, peanut, or sunflower oil works well.
- Green onions: We'll need only the green leafy parts to add a fresh touch at the end.
Tip
Prep the ingredients ahead: Like any stir-fry, this dish cooks quickly once you start. Have all your ingredients chopped, measured, and ready near the stove before you begin. This helps you work efficiently and prevents the ingredients from burning or overcooking.
Instructions (Step-By-Step)
1. Add the chicken, oyster sauce, salt, white pepper, oil, cornstarch, and water to a bowl. Mix well to coat the chicken and set aside while you prepare the other ingredients.
2. Combine the curry powder, turmeric powder, sugar, and salt in a small bowl. Set aside.
3. Heat 1 tablespoon of oil in a large nonstick pan or wok over high heat. Add a pinch of salt, followed by the red onion and green and yellow bell peppers. Stir-fry for about 1 minute, stirring continuously. Transfer the vegetables to a plate.
4. Heat the remaining 2 tablespoons of oil in the same pan. Add the chicken in a single layer and let it cook without stirring until lightly golden on the bottom. Add the minced ginger and garlic and stir-fry for about 1 minute, until fragrant and the chicken is nearly cooked through.
5. Add the cold rice and stir-fry over high heat, tossing well to combine.
6. Sprinkle the curry mixture over the rice and toss well to coat evenly.
7. Return the vegetables to the pan. Add the chili oil and oyster sauce and toss everything together until well combined.
8. Stir in the green onions and serve hot.
Additions (Optional)
- Egg: Scramble 2 eggs in the pan before cooking the chicken, then mix them in when adding the vegetables.
- Chicken bouillon: Add a little chicken bouillon for extra flavor. Adjust the salt as needed, as bouillon already contains salt.
- Cashews: Mix in a handful of toasted cashews at the end for a satisfying crunch and nutty flavor.
- Cilantro: Sprinkle chopped fresh cilantro over the rice for a fresh, herbal touch.
- Lime juice: Squeeze a little fresh lime juice over the rice just before serving for a citrusy finish.
Storage and Leftovers
Storage: Store leftover curry chicken fried rice in an airtight container in the refrigerator for up to 3-4 days.
Reheating on the stovetop: Heat a little oil, water, or broth in a skillet over medium heat. Add the leftover fried rice and stir until heated through.
Reheating in the microwave: Place the fried rice in a microwave-safe dish. Sprinkle a little water or broth over it, cover loosely, and microwave until heated through, stirring halfway.
More Rice Dishes to Try
- Hibachi Style Chicken Fried Rice Recipe
- Easy Egg Fried Rice (Chinese Takeaway Style)
- Easy One Pan Chicken and Yellow Rice
Tried This Recipe?
If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.
Recipe
Curry Chicken Fried Rice
Ingredients
For the chicken
- 200 g (7 oz) boneless, skinless chicken breast cut into small, bite-sized cubes
- 1 teaspoon oyster sauce
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 teaspoon canola oil or other neutral oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For the fried rice
- 2½ cups cooked, chilled rice
- ½ medium red onion diced
- ½ cup green bell pepper diced
- ½ cup yellow bell pepper diced
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1½ tablespoons curry powder
- ¼ teaspoon turmeric powder
- ½ teaspoon sugar
- ⅓ teaspoon salt
- 1 tablespoon chili oil
- 2 tablespoons oyster sauce
- 2 green onions sliced
- 3 tablespoons canola oil or other neutral oil for cooking
Instructions
- Add the chicken, oyster sauce, salt, white pepper, oil, cornstarch, and water to a bowl. Mix well to coat the chicken and set aside while you prepare the other ingredients.
- Combine the curry powder, turmeric powder, sugar, and salt in a small bowl. Set aside.
- Heat 1 tablespoon of oil in a large nonstick pan or wok over high heat. Add a pinch of salt, followed by the red onion and green and yellow bell peppers. Stir-fry for about 1 minute, stirring continuously. Transfer the vegetables to a plate.
- Heat the remaining 2 tablespoons of oil in the same pan. Add the chicken in a single layer and let it cook without stirring until lightly golden on the bottom. Add the minced ginger and garlic and stir-fry for about 1 minute, until fragrant and the chicken is nearly cooked through.
- Add the cold rice and stir-fry over high heat, tossing well to combine.
- Sprinkle the curry mixture over the rice and toss well to coat evenly.
- Return the vegetables to the pan. Add the chili oil and oyster sauce and toss everything together until well combined.
- Stir in the green onions and serve hot.
Notes
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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