Curry Chicken Fried Rice Recipes

CURRY PINEAPPLE FRIED RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
• Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

THAI STYLE FRIED RICE... WITH A CURRY FLAVOR, HMMM!!!

Steps:

• Be sure rice is completely cool, better cold!
• Heat oil in wok over medium heat and stir-fry onions and chilies until soft.
• Add the the red curry paste along with the curry powder to the pan and fry until the oil separates from the mixture.
• Along with the garlic, add pork or chicken and fry until cooked.
• Add shrimp and cook until they turn pink.
• Add rice and toss thoroughly until coated with curry mixture and heated through.
• If your wok is large enough, push rice to side and pour eggs into center. Cook and stir until eggs just start to set, then mix with rice, tossing on high until eggs are cooked. (Cook eggs in small fry pan until they just start to set if wok is not large enough, then add to rice.).
• Sprinkle pepper and fish sauce evenly over top and lightly toss, remove from heat.
• Now lightly toss the chopped green onions into the rice.
• Have the fresh chopped coriander and basil available for personal preferences, along with fish sauce, soy sauce, and Thai-style chili sauce!

THAI CURRY CHICKEN FRIED RICE

Steps:

• Place chicken breast in a small bowl, and add 1 teaspoon light soy sauce and cornstarch. Mix well with fingers until chicken is coated with a thin layer of starch. Marinate at room temperature for 10 to 15 minutes.
• In a small bowl, combine the remaining 1 teaspoon of light soy sauce, the oyster sauce, the fish sauce and the sugar. Mix well and set aside.
• Heat 2 teaspoons of oil in a nonstick skillet over medium high heat. When oil is warm, spread chicken slices onto skillet. Grill for 2 minutes, until the bottom side turns golden brown. Flip and grill the other side, until the surface turns golden brown. Turn to lowest heat and transfer chicken to a plate. Set aside.
• Pour 1 teaspoon of oil into the same skillet and turn to medium high heat. Add red pepper and cucumber and stir until the vegetables are cooked through, about 2 minutes. Turn to low heat. Transfer cooked vegetables to the plate with the chicken.
• Add 2 teaspoons of oil, green onion and garlic into the same skillet. Stir a few times until fragrant. Add curry paste and stir to mix curry with the herbs until fragrant. Add 1 teaspoon of oil and rice. Use spatula to chop rice into small chunks. Chop and stir the rice until mixed well with curry paste.
• (Optional) Use spatula to move the rice to one side of the skillet. Add oil and egg on the other side. Wait until egg is slightly cooked on the bottom, then mix the egg with rice. Stir a few times until egg is cooked.
• Add chicken and vegetables back into skillet. Mix the sauce with a spoon and swirl into the skillet. Stir to mix everything well, for 1 to 2 minutes. Stop heat, add lime juice, and mix with spatula again. Carefully taste the rice and adjust seasoning if needed.
• Garnish with cilantro and serve warm.

SPICY CURRIED CHICKEN FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the chicken to the skillet, season with 1/4 teaspoon salt and stir-fry until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the bell pepper, corn, curry powder, ginger and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and chili oil and serve.
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CURRY CHICKEN FRIED RICE

Steps:

• 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.

CURRY FRIED RICE

Steps:

• Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil.

EASY CURRY FRIED RICE

Steps:

• Heat oil in a large skillet or wok over moderate heat.
• Add the garlic and onions, and simmer until fragrant, approx. 3-5 minutes. Stir occasionally to keep garlic from browning.
• Add the celery, carrots, and mushrooms. Simmer for approx. 5 minutes or until veggies are tender.
• Add the curry powder, plus a pinch of kosher salt and ground black pepper. Stir to combine evenly throughout the vegetables.
• Sweep the vegetables to the side of the pan; add a bit more oil if needed. Add the beaten eggs to the center of the pan and allow to cook briefly, dragging your spatula through the cooking egg to create ribbon-like chunks off egg - same way you'd treat an egg when making them scrambled. Once cooked, stir in the vegetables and break up the egg to distribute it throughout the vegetables.
• Add the rice to the skillet in batches, stirring to coat. Add the tamari or soy sauce and mix well.
• Finally, add the scallions, frozen peas, and frozen corn (the frozen peas and corn will thaw very quickly once they're tossed in with the hot food).
• Bring the heat to medium-low and press the rice down into the pan, flattening it with your spatula. Let the rice sit like this, undisturbed, for 2-3 minutes. After that time is up, give it a stir, scraping crispy toasted bits from the bottom of the pan. Repeat this process 3-5 times, until you get the amount of crispiness in your rice you desire. Season with salt and pepper, to taste, if needed.
• Remove skillet from heat, garnish with freshly chopped parsley (optional), and serve.

CHICKEN CURRIED FRIED RICE

Steps:

• Chop vegetables and prepare the shrimp.
• Heat oil in a wok or a large fring pan over high heat.
• Add garlic, onion, and peas in the pan and saute.
• Add green pepper and chicken in the pan and saute.
• Add rice in the pan and mix with the ingredients.
• Sprinkle salt, chicken bouillon, and curry powder over the fried rice and stir quickly.
• Turn the heat down to low, and add Worceter sauce.
• Stir quickly and stop the heat.

YELLOW CURRY FRIED RICE

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Add zucchini, carrot, onion, celery, bell pepper, and jalapeno pepper. Stir in almonds and saute until zucchini is slightly soft, about 5 minutes.
• Add 1 tablespoon soy sauce and saute for a few seconds. Add cooked rice, garlic, remaining soy sauce, ginger, curry powder, basil, turmeric, black pepper, coriander, crushed red pepper, and salt. Saute until rice is heated through and takes on a nice toasty texture, about 5 minutes.
• Remove from the heat and stir in butter until combined. Cover and let sit for about 3 minutes before serving.

ONE-PAN CHICKEN RICE CURRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

KOREAN STYLE CURRY FRIED RICE WITH CHICKEN (KARE-BOKKEUMBAP: 카레볶음밥)

Steps:

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

IRRESISTIBLE CHICKEN CURRY

Steps:

• Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
• Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
• Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
• Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
• Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
• Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
• Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
• Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
• Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
• Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
• Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.