Chicken curry fried rice – Better than takeout one pan meal

Name: Chicken curry fried rice – Better than takeout one pan meal
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Chicken; 500 g Assorted Veggies; 4 cups Cooked rice; 2 Eggs; 1 tbsp Garlic, chopped; 1 tbsp Ginger, chopped; 3 Green onions; 1 tsp Curry powder; 2 tbsp Light soy sauce; 1 tbsp Dark soy sauce; 1 tbsp Oyster sauce; 1 tsp Sesame oil; 4 tbsp Neutral tasting oil; ½ tsp Maggi seasoning OR chicken powder; Salt to taste; 1 tsp Curry powder; ½ tsp Salt; ½ tsp Black pepper; 1 tbsp Light soy sauce

AuthorYun Zhang JohnCategoryMeat, RiceDifficultyBeginnerRating

Yields4 Servings

Prep Time12 minsCook Time8 minsTotal Time20 mins

Chicken curry fried rice – Better than takeout one pan meal

The ABCs of loving fried rice:

A crowd pleaser
Balanced & nutritious
Cheap
Delicious
Easy & quick to make

A classic one pan meal, everyone and anyone can make an awesome plate of fried rice in their home in like 20min.

But sometimes you need some inspiration for new combinations of flavours and textures, so let me introduce you to this mildly spiced and deeply satisfying Chicken curry fried rice.

Similar to Indian Biryani or an Indonesian Nasi Goreng, it’s got complex balance of spice and aromatics. A simple and flavourful meal to put together because the ingredients are completely interchangeable. Use what you like, use what you’ve got! Trust me, this is easier and tastier than take out!

The RICE

As expected, the rice is the most important part of the dish. I prefer Thai Jasmin rice, but basmati or other short/long grain rice will work. However, stay away from using Japanese sushi rice or glutenous rice for fried rice dishes because they’ll be too sticky and starchy.

Also, day old cold rice is best because it won’t be mushed up during the cooking process as it’s hardened to start with.

But like you, I don’t always have leftover rice when I want to make this dish. So just cook a couple cups of rice a bit before and cool it down quickly by spreading it out in a large shallow dish.

The PROTEIN

Obviously, for chicken fried rice, use chicken. I really like boneless, skinless chicken thighs because it's got great chicken flavour, stays juicy even when over cooked and is cheaper than breasts.

And to make the chicken stand out in this rice dish, treat it as if it was a separate dish. First, cut it into small bite size pieces so you can get some chicken in each bite. Marinate before cooking so the seasonings can cling onto the meat. Finally, cooking the chicken in a large enough pan or in batches so there can develop crust and caramelization for that extra umami bite.

The VEGGIES

The veggies are super flexible. Anything goes! Peas…corn…cabbage…peppers…spinach…carrot…broccoli…fresh…frozen…even from the can! It’s so versatile!

And since you don’t need a lot of each, it’s the perfect dish to make when you want to use up bits and pieces of assorted veggies in the fridge. That way, nothing gets wasted and you end up with a delicious meal. Two birds, one stone.

So maybe this fragrant Chicken Curry Fried Rice will make it on the menu tonight?

Looking for more one pan meals to feed the whole family? Check out:

2 Easy & Healthy, kid approved 10min meals
Beef Chow Fun / Stir Fried Beef Rice Noodles 干炒牛河

You Will Need

500 g ChickenBoneless chicken like thigh or breast meat

500 g Assorted Veggiesie. carrot, peas, cabbage...etc

4 cups Cooked riceWhite or brown rice

2 Eggs

1 tbsp Garlic, chopped

1 tbsp Ginger, chopped

3 Green onionsWhites and greens separated

1 tsp Curry powderAdjust amount to your taste

2 tbsp Light soy sauce

1 tbsp Dark soy sauce

1 tbsp Oyster sauce

1 tsp Sesame oilOptional

4 tbsp Neutral tasting oilie. Vegetable, canola, peanut...

½ tsp Maggi seasoning OR chicken powderOptional

Salt to taste*only add salt if you need it

Marinade

1 tsp Curry powderAdjust amount to taste

½ tsp SaltSea or kosher salt

½ tsp Black pepper

1 tbsp Light soy sauce

Instructions

Prep

Cook rice according to package directions and allow it to cool down quickly by spreading it out in a large shallow pan/dish. OR use left over rice from the day before.

Cut up the chicken into small bite size pieces and add all marinade ingredients and mix. Leave it to marinate for a few minutes while you prepare the rest of the ingredients.

Cut up vegetables to around the same size as the chicken. Set aside separately so that harder/denser vegetables can be cooked before the softer/leafy greens.

Chop up ginger and garlic. Separate the white and the green part of the green onion and set aside in different dishes, chopped.

Crack the eggs into a bowl, season with salt and beat the eggs.

Stir frying

In a pan or wok over medium heat, add 1 to 2 tbsp oil and then the white part of the green onion. Slowly fry until fragrant and brown.

Turn the heat to high and add in the marinated chicken pieces. Spread out into one layer and allow the pieces to develop crust and colour before turning them over. Cook the chicken completely through and take it out of the pan, set aside.

In the same pan over medium high heat, add 1-2 tbsp of oil. Add garlic and ginger and stir fry to 30sec. Then the harder veggies like carrot, stir fry for a minute. Follow by softer, leafy veg and stir fry for another minute.

Add in curry powder and toss with the vegetables.

Add in the cooked rice and season with light and dark soy sauce and oyster sauce. Quickly stir fry for a minute or 2 to disperse the seasoning and separate the rice.

Pour in the beaten eggs and stir fry for another 30sec -1min to cook it through.

Add back in the chicken and toss to mix.

If using, add Maggi seasoning or chicken powder, as well as the green parts of the green onion. Stir fry to mix and it's ready to serve!

Ingredients

500 g ChickenBoneless chicken like thigh or breast meat

500 g Assorted Veggiesie. carrot, peas, cabbage...etc

4 cups Cooked riceWhite or brown rice

2 Eggs

1 tbsp Garlic, chopped

1 tbsp Ginger, chopped

3 Green onionsWhites and greens separated

1 tsp Curry powderAdjust amount to your taste

2 tbsp Light soy sauce

1 tbsp Dark soy sauce

1 tbsp Oyster sauce

1 tsp Sesame oilOptional

4 tbsp Neutral tasting oilie. Vegetable, canola, peanut...

½ tsp Maggi seasoning OR chicken powderOptional

Salt to taste*only add salt if you need it

Marinade

1 tsp Curry powderAdjust amount to taste

½ tsp SaltSea or kosher salt

½ tsp Black pepper

1 tbsp Light soy sauce

Directions

Prep

Cook rice according to package directions and allow it to cool down quickly by spreading it out in a large shallow pan/dish. OR use left over rice from the day before.

Cut up the chicken into small bite size pieces and add all marinade ingredients and mix. Leave it to marinate for a few minutes while you prepare the rest of the ingredients.

Cut up vegetables to around the same size as the chicken. Set aside separately so that harder/denser vegetables can be cooked before the softer/leafy greens.

Chop up ginger and garlic. Separate the white and the green part of the green onion and set aside in different dishes, chopped.

Crack the eggs into a bowl, season with salt and beat the eggs.

Stir frying

In a pan or wok over medium heat, add 1 to 2 tbsp oil and then the white part of the green onion. Slowly fry until fragrant and brown.

Add in curry powder and toss with the vegetables.

Add in the cooked rice and season with light and dark soy sauce and oyster sauce. Quickly stir fry for a minute or 2 to disperse the seasoning and separate the rice.

Pour in the beaten eggs and stir fry for another 30sec -1min to cook it through.

Add back in the chicken and toss to mix.

If using, add Maggi seasoning or chicken powder, as well as the green parts of the green onion. Stir fry to mix and it's ready to serve!

Chicken curry fried rice – Better than takeout one pan meal

Ingredients Directions