Chicken Curry Fried Rice

Name: Chicken Curry Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 large eggs; 1 medium onion; 3 cloves garlic; 1 pound boneless skinless chicken breast; 2 medium carrots; 1 red bell pepper; 3/4 cup frozen peas; 3 cups cooked rice; 2 tablespoons curry powder; 2 tablespoons low-sodium soy sauce; salt and pepper; sliced green onions

User Reviews

4.3

9 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
466 kcal
Course
Main Course
Cuisine
Asian

Chicken Curry Fried Rice

Trevor Knight

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A fusion of comfort and spice, this Chicken Curry Fried Rice is packed with bold flavors, vibrant colors, and just the right amount of heat!

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Ingredients

Servings

2 tablespoons vegetable oil
2 large eggs beaten
1 medium onion chopped
3 cloves garlic minced
1 pound boneless skinless chicken breast, cut into small pieces
2 medium carrots diced
1 red bell pepper diced
3/4 cup frozen peas thawed
3 cups cooked rice preferably day-old
2 tablespoons curry powder
2 tablespoons low-sodium soy sauce
salt and pepper to taste
sliced green onions for garnish (optional)

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Instructions

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove eggs from the pan and set aside.
Add the remaining tablespoon of oil to the pan. Add the chopped onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Add the chicken pieces to the pan. Cook, stirring frequently, until the chicken is cooked through, about 5-6 minutes.
Add the diced carrots and bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are tender. Add the thawed peas and stir to combine.
Add the cooked rice to the pan. Stir-fry, breaking up any clumps, until the rice is heated through. Sprinkle the curry powder over the rice mixture and stir well to coat evenly.
Return the scrambled eggs to the pan. Drizzle the soy sauce over the rice. Stir-fry everything together for another 2 minutes. Season with salt and pepper to taste.
Garnish with sliced green onions if desired. Serve hot.

Nutrition Information

Show Details

Calories 466kcal (23%) Carbohydrates 49g (16%) Protein 35g (70%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 150mg (50%) Sodium 493mg (21%) Potassium 834mg (24%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 6887IU (138%) Vitamin C 47mg (52%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 466 kcal

% Daily Value*

Calories	466kcal	23%
Carbohydrates	49g	16%
Protein	35g	70%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	4g	20%
Trans Fat	0.1g	5%
Cholesterol	150mg	50%
Sodium	493mg	21%
Potassium	834mg	18%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	6887IU	138%
Vitamin C	47mg	52%
Calcium	81mg	8%
Iron	4mg	22%