It doesn't get any easier and tastier than curry chicken fried rice, packed with chicken, mushrooms, peas, rice, and curry flavours. So so delicious. Plus, you can whip up this super quick and easy one pan chicken dinner in less than 10 minutes. The dream weeknight dinner right here folks.
Fried rice is one of our go to meals because it is so quick and easy to make, and a great way to use up any vegetables that are sitting in the fridge. Some of my other favourites are vegetarian fried rice and seafood fried rice with shrimp. All of these recipes take just 10 minutes or less to make. They are literally the easiest weeknight dinners.
Ingredients in Curry Chicken Fried Rice
- vegetable oil - needed to stir fry.
- onions and garlic - for flavour.
- chicken breast - cooked boneless and skinless chicken breast, cut into ½ inch cubes. I prefer chicken breast, but you can use any part of the chicken. This is a great way to use up any leftovers from a whole roast chicken or roasted spatchcock chicken.
- mushrooms - or use any vegetables that you have on hand. Some of my favourites that go really well with this are broccoli and cauliflower.
- long grain white rice - you can use freshly cooked rice or leftover rice.
- peas - I used frozen peas directly from the freezer.
- yellow curry powder
- soy sauce
- salt and pepper
- fresh parsley - to garnish at the end.
You will also need a large wok or skillet.
How to Make the Best Curry Chicken Fried Rice
First, heat oil in a large wok or skillet. over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Add onions and garlic, and sauté for 2 minutes until fragrant. (Optional: You can add in 1 or 2 beaten eggs and stir fry until fluffy).
Add cubed chicken and mushrooms. Stir fry for another minute to combine. Add in cooked rice and frozen peas. Stir fry for 2 minutes with a spatula to mix everything together.
Add all the seasoning including curry powder, soy sauce, salt and pepper. Stir for another 2 minutes to combine to evenly distribute the seasonings.
Serve warm on a plate and garnish with chopped parsley.
How to Store Fried Rice
I prefer fried rice when it is freshly cooked. But you can easily store any leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, place in the microwave or heat on a skillet over the stove for a few minutes.
More Rice Recipes
- 10-Minute Vegetarian Fried Rice
- Leftover Turkey Fried Rice
- 10-Minute Seafood Fried Rice
- One Pot Coconut Curry Chicken and Rice
- One Pot Spanish Chicken and Rice
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Recipe
Curry Chicken Fried Rice
- Total Time: 13 minutes
- Yield: 2-4 servings
- Diet: Gluten Free
Description
Flavourful curry chicken fried rice with chicken, mushrooms, peas, rice, and curry flavours is so easy to make in less than 10 minutes on busy weeknights.
Ingredients
- 2 tablespoons vegetable oil
- ½ cup onions, finely chopped (1 small onion)
- 2 cloves garlic, minced
- 1 boneless and skinless chicken breast, cooked and cut into ½-inch cubes
- ⅓ cup mushrooms, finely chopped
- 3 cups long grain white rice, cooked (warm or cold)
- ½ cup peas, frozen
- 1 tablespoon yellow curry powder
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon fresh parsley, finely chopped (for garnish)
Instructions
- Heat oil in a large skillet over medium high heat for 2 minutes until the oil starts to sizzle and shimmer. Add onions and garlic and sauté for 2 minutes until fragrant. (Optional: You can add in 1 or 2 beaten eggs and stir fry until fluffy).
- Add cubed chicken and mushrooms. Stir fry for another minute to combine. Add in precooked rice and frozen peas. Stir fry for 2 minutes with a spatula to mix everything together.
- Add all the seasoning including curry powder, soy sauce, brown sugar, salt, and pepper. Stir for another 2 minutes to combine to evenly distribute the seasonings.
- Serve warm on a plate and garnish with chopped parsley.
Notes
Equipment used: large wok or skillet.
Chicken: I used chicken breast, but you can use any part of the chicken. This is a great way to use up any leftovers that you may have from a whole roast chicken or roasted spatchcock chicken.
How to store: Store any leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, place in the microwave or heat on a skillet over the stove for a few minutes.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Rice
- Method: Stir Fry
- Cuisine: Asian
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Chandice Probst says
Oh my goodness I love the combination of two great dishes, fried rice and curry! Such a flavorful – and easy dish to make too!
Sam | Ahead of Thyme says
It's so great! So happy you liked the recipe!
Gunjan says
I substituted chicken with tofu and yet this rice dish tasted so awesome that I will make this again tonight.
Sam | Ahead of Thyme says
Oh that is so great to hear! This recipe is awesome because you can substitute so many ingredients in there with whatever you have on hand.
Jessica says
The hubs adores curry dishes and usually orders them several times a week while he's at work. He'll be surprised when I sneak this into his lunch next week. Do you suggest rinsing the rice before hand or no?
Sam | Ahead of Thyme says
Awesome!! Yes, no I wouldn't rinse the cooked rice beforehand. If you are making a fresh batch of rice, then yes rinse the uncooked rice prior to cooking it.
Eileen Kelly says
Thanks to this recipe, We won't be ordering take out for a long time. We loved the curry flavor. So good. The recipe was so easy to follow.YUm
Sam | Ahead of Thyme says
That is amazing to hear! So happy you liked the recipe.
HEATHER PERINE says
This was quick and delicious! We made a vegetarian version, aka just let out the chicken, and it was SOOOOOOO Good. Thank you!
Sam | Ahead of Thyme says
Awesome! So happy you liked the recipe and that it worked well without the chicken 🙂
Joycelyn says
Hi there
Wondering if you could specify what type of yellow curry powder you used as I have more than one type on hand with the exception of supermarket curry powder which I don't use as it's too inconsistent in taste .
Thank you
Sam Hu | Ahead of Thyme says
I used a generic one called "special blend" curry powder, made with turmeric, coriander, cumin, fenugreek, celery seeds, caraway, cardamom, red pepper, cinnamon, paprika, salt and pepper. You can use any yellow curry powder you have. You can even use garam masala. This fried rice is very versatile and you can experiment with any kind of curry powder.