curry fried rice

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.

Curry Chicken Fried Rice

tablespoons vegetable oil

cup onions, finely chopped

tablespoons garlic, minced

chicken

long grain white rice, cooked (warm or cold)

peas, frozen

yellow curry powder

soy sauce

salt

black pepper

fresh parsley, finely chopped (for garnish)

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, 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.

I love chicken fried rice, it's just one of the most delicious things ever! I love to make it whenever I can and I also love to try new recipes for it. I can't wait to try this recipe, thank you for sharing!

such a delicious post. Chicken fried rice is my all time favourite food. I would definetly try your recipe and share with my friends.

I&#039;m going to introduce you to an easy, fast, and delicious lunchbox item today. It&#039;s a one-bowl meal: stir-fried rice with chicken, seasoned with Korean curry powder. This is a dish I used to make for my children&#039;s lunchboxes all the time, and they loved it. It&#039;s perfect for lunchboxes because...

Korean style curry fried rice with chicken (Kare-bokkeumbap: 카레볶음밥)

Korean curry powder

bowls of cooked rice (about 3 cups)

over-easy eggs (optional)

vegetable oil

½ of medium size onion (½ cup), chopped

carrot

green bell pepper,

What can I use instead of Korean curry powder?

Comment by Nany on May 15, 2021

My partner saw your Youtube video and insisted we make this. I am SO glad we did, it was soooooooo&hellip;

Comment by Dracothea on May 9, 2021

My partner saw your Youtube video and insisted we make this. I am SO glad we did, it was soooooooo good. We&#039;ll be making this all the time from now on, thanks for the AMAZING recipe!

It&#039;s printable. Just print it from your browser.

Reply by Maangchi on May 4, 2021

when are you going to make your wonderful recipes printable?

Comment by msf1949 on May 1, 2021

It sounds cool! You veganized this recipe to your taste!

I made this with quorn cubes (it&#039;s mycoprotein, or mushroom protein; kind of like tofu, but very &quot;chickeny&quot;) instead of&hellip;

Comment by BeelzeBabe on May 1, 2021

I made this with quorn cubes (it&#039;s mycoprotein, or mushroom protein; kind of like tofu, but very &quot;chickeny&quot;) instead of the chicken, and it turned out so well! Perfect comfort food at the end of a long week. Thank you for this wonderful recipe!

Marinate chicken

Combine the chicken, garlic, lemon juice, salt, and pepper in a bowl and mix it well with a wooden spoon.

Start stir fry

Heat up a large frying pan over medium hight heat. Add the vegetable oil and onion and stir for about 1 to 2 minutes until the onion turns light brown.

Add chicken

Stir in the chicken and cook for about 3 minutes, until the chicken is no longer pink.

Add the kimchi and vegetables

Add kimchi, carrot, and green bell pepper. Stir for 2 to 3 minutes until the chicken is fully cooked.

Add rice

Add 2 bowls of rice (3 cups’ worth), stir it in and mix all together with the wooden spoon. Stir in the curry powder until everything is a well mixed, even yellow color with no rice lumps.

Serve

Remove from the heat. Transfer to 2 plates and top with an over-easy eggs on each (if you use). Or pack it in a lunchbox. It will still be delicious even hours later.

I&#039;m going to introduce you to an easy, fast, and delicious lunchbox item today. It&#039;s a one-bowl meal: stir-fried rice with chicken, seasoned with Korean curry powder. This is a dish I used to make for my children&#039;s lunchboxes all the time, and they loved it. It&#039;s perfect for lunchboxes because it still tastes good 5 to 6 hours after it&#039;s made. The last time I used Korean curry powder in a recipe my Indian viewers were surprised that I didn&#039;t mix it myself. But that&#039;s the package that Koreans use in many recipes such as curry rice, curry coated chicken, or today&#039;s recipe curry fried rice. It&#039;s convenient because it has all the spices and salt we need, a unique, savory taste, and an appetizing yellow color. You can find it in a Korean grocery store or online. But ever since I starting living outside of Korea, I&#039;ve come and know and enjoy real Indian curry, too. A tip for this recipe is to use fermented kimchi because it gives a sour flavor and crispy texture. And I also rinse it off because I want to get rid of the red kimchi seasoning so my curry fried rice remains a nice yellow. Enjoy the recipe! Ingredients. For the chicken: 1 pound chicken breast, cut into &frac12; inch cubes. 2 garlic cloves, minced. about 2 tablespoons freshly squeezed lemon. &frac14; teaspoon kosher salt a pinch of ground black pepper. For the curry stir-fry: 3 tablespoons vegetable oil. &frac12; of medium size onion (&frac12; cup), chopped. 8 ounces fermented kimchi, rinsed, squeezed, and chopped. &frac14; cup peeled and chopped carrot. 1 green bell pepper, cored and chopped. &frac14; cup Korean curry powder 2 bowls of cooked rice (about 3 cups) 2 over-easy eggs (optional) Directions. Marinate chicken: Combine the chicken, garlic, lemon juice, salt, and pepper in a bowl and mix it well with a wooden spoon. Make stir fry: Heat up a large frying pan over medium hight heat. Add the vegetable oil and onion and stir for about 1 to 2 minutes until the onion turns light brown. Stir in the chicken and cook for about 3 minutes, until the chicken is no longer pink. Add kimchi, carrot, and green bell pepper. Stir for 2 to 3 minutes until the chicken is fully cooked. Add 2 bowls of rice (3 cups&#039; worth), stir it in and mix all together with the wooden spoon. Stir in the curry powder until everything is a well mixed, even yellow color with no rice lumps. Serve: Remove from the heat. Transfer to 2 plates and top with an over-easy eggs on each (if you use). Or pack it in a lunchbox. It will still be delicious even hours later.

This easy and super flavorful yellow curry fried rice with chicken is the perfect 30-minute weeknight dinner. It&#039;s make-ahead and prep-ahead friendly as well for ease and convenience.

Curry Fried Rice with Chicken

Vegetable oil

chicken breast,

chicken bouillon

Salt and pepper

eggs,

onions

ginger

garlic,

small-diced red bell pepper

carrots

green peas

yellow curry powder (see note)

Scallions, thinly sliced (for garnish)

Water, as needed (about ⅓ to ½ cup)

Season chicken: Drizzle chicken with 1 tablespoon vegetable oil. Season with chicken bouillon, salt and pepper (about ½ teaspoon Kosher salt and ¼ teaspoon black pepper). Set aside.

Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the beaten eggs, and cook breaking them up into smaller pieces with your spatula. Transfer cooked eggs to a plate. Set aside.

Increase to high heat. Heat about 1 more tablespoon oil in the same wok or skillet, and cook the chicken until fully cooked through. Remove from skillet and set aside.

Over high heat, add about 2 tablespoons of oil and cook the diced onions, carrots, and bell pepper for 3-4 minutes, stirring occasionally, until carrots are slightly softened. Then, add garlic, ginger, and peas for 1-2 minutes, stirring until fragrant.

Add a few more drizzles of oil. Add the cooked day-old rice, breaking it up with a spatula and tossing until warm.

Add yellow curry powder and mix with the rice until evenly combined. Gradually drizzle in water (about ⅓ to ½ cup, or as needed) letting it be absorbed into the rice, stirring, about 2-3 minutes. If needed, add more water. Note: Water helps the curry powder get absorbed and incorporated into the rice. It also adds moisture.

Return cooked eggs and chicken to the skillet. Toss to combine. Season with salt and pepper to taste. Garnish with sliced green onions. Serve warm. Enjoy!

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Curry Fried Rice with Chicken

Top 3 curry fried rice recipes from across the web

The most viewed curry fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curry Chicken Fried Rice

Korean style curry fried rice with ...

Curry Fried Rice with Chicken

The most viewed curry fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine