About 3 years ago a restaurant I really liked provided me a less than stellar experience. I was so upset, I went home and began figuring out how to make their dishes. That day this Chicken Curry Fried Rice recipe was born.
I made yellow curry paste using Pinch Of Yum’s recipe. If you’d rather purchase a paste, the Mae Ploy brand gets rave reviews. Aside from curry paste, this is an extremely easy recipe. It’s delicious and filling. You can make it using white rice, brown rice, or a rice substitute. I’m a Banza pasta fan and the Banza rice doesn’t disappoint. I used Banza for my recipe. I also have done this with shrimp instead of chicken and loved it! There are so many possibilities with this recipe. You can select your favorite vegetables, I personally love snow peas so I always will forever add them. I like to also scramble an egg and mix it in there too. You can add broccoli, carrots, or whatever. This is yours. Period. Take my recipe and have fun with it!
Chicken Curry Fried Rice
A simple thai yellow curry rice dish. Eash and quick to make.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
1 Cup of Rice (uncooked/ 2 cups cooked)
1 tbsp Yellow Curry Paste
2 tbsp Low Sodium Soy Sauce (Liquid Aminos is a great alternative)
1 tsp Oyster Sauce (optional)
1/2 tsp Fish Oil (optional)
1 cup Snow Peas
1–2 tbsp Olive Oil or Avocado Oil
- Start by boiling water to cook your rice. If you’re using Banza this step takes at least 10 minutes.
- While the rice is cooking, mix the curry paste & soy sauce together in a small bowl. If you are adding oyster sauce and fish oil, add it here.
- While the rice is cooking, put your oil in a large pan, preferably a wok or something similar. Keep in mind you’ll be adding all the other ingredients to the pan. Keep the heat on low. Add chicken (or your preferred protein if any) and let it cook slowly. Add in 1/4 to a half of the mixed sauce. Watch this so it doesn’t burn.
- Once the chicken (or other protein) is halfway cooked, add in the veggies!
- Once you flip the veggies and add in the cooked rice. Then add in the rest of the sauce and mix up.
- AGAIN KEEP THE HEAT LOW.
- Once everything is properly mixed it should also be done.
*If you don’t like crunch veggies, cook them longer.
*You don’t have to add oyster sauce or fish oil, but it does add a little more flavor. Beware these ingredients tend to stink.
Keywords: thai, curry, rice