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.
Delicious! I cooked chicken thighs from frozen in the instant pot, then added them fully cooked to the rice after the vegetables. My spouse raved about this one. It was super easy to assemble and perfect on a Friday night when you kind of want to cook, but you're also tired and don't want to do too much.
Loved this! Doubled the recipe and used chicken breasts instead of thighs and added garlic and ginger as suggested. Also added a can of diced water chestnuts (drained) with the veggies for some crunch. Added a splash of soy sauce and squeezed fresh lime juice over all. Fried eggs on top to serve. The biggest hit was from the curry powder I used…Rajah Hot Curry Powder from South Africa. It gave this dish real kick!
Added garlic and ginger as suggested. Cilantro, scallions as toppers. Reheated left overs with cashews added. Easy and Delicious!