Chicken Curry Fried Rice

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A simple thai yellow curry rice dish. Eash and quick to make. 

  • Author: Fenique
  • 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 Egg

12 tbsp Olive Oil or Avocado Oil


  1. Start by boiling water to cook your rice. If you’re using Banza this step takes at least 10 minutes. 
  2. 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. 
  3. 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. 
  4. Once the chicken (or other protein) is halfway cooked,  add in the veggies! 
  5. Once you flip the veggies and add in the cooked rice. Then add in the rest of the sauce and mix up. 
  7. 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.