Curry Chicken Fried Rice is a classic home-style dish. The chicken is tender, the onion and green pepper are crisp, and the rice is coated in a rich, aromatic curry sauce. Without oyster sauce, the seasoning relies on curry powder, ketchup, and soy sauce, with a handful of raisins adding a sweet and tangy finish. Stir-fried over high heat for that “wok hei” flavor, it’s savory with the warm spice of curry and a hint of sweetness—perfect on its own or with a light soup.
🌴 Ingredients:
· 2 bowls of cooked rice (day-old cold rice, less moisture for fluffier grains)
· 150g chicken thigh meat (boneless, cut into small cubes for tenderness)
· 1/2 small onion (diced, for aroma)
· 1 green bell pepper (diced, for color and flavor)
· A small handful of raisins (for a sweet and tangy finish, optional)
· 2 eggs (beaten)
🌴 Aromatics:
· 3-4 cloves minced garlic
· A small piece of minced ginger
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp curry powder (or 1-2 curry cubes, chopped)
· 1 tbsp ketchup (for a mild tang and color)
· 1 tbsp light soy sauce
· 1 tbsp cooking wine (for marinating the chicken)
· 1 tsp cornstarch (for marinating, locks in moisture)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Chicken
Cut the chicken thigh into small cubes. Add the cooking wine, cornstarch, a pinch of salt, and white pepper. Mix well and marinate for 15 minutes. ⚠️ Note: Chicken thigh is more tender than breast, giving a better texture. - Scramble the Eggs
Heat oil in a pan, pour in the beaten eggs, and scramble over medium heat. Set aside. ⚠️ Note: Scramble the eggs separately for a better texture. - Stir-fry the Chicken
Add a little oil to the pan, add the marinated chicken, and stir-fry over high heat until it changes color. Remove immediately and set aside. ⚠️ Note: Don’t overcook the chicken; remove it as soon as it changes color. - Sauté the Aromatics
Add a little oil to the pan, add the diced onion, minced garlic, and ginger, and stir-fry over low heat until fragrant. ⚠️ Note: The onion adds aroma and is a classic ingredient in curry fried rice. - Cook the Curry
Add the diced green pepper and stir-fry over high heat for 30 seconds. Turn to low heat, add the curry powder and ketchup, and stir-fry until fragrant and the oil turns red. ⚠️ Note: Cooking the curry powder and ketchup releases their aroma and gives a richer color. - Stir-fry the Rice
Turn off the heat. Add the cold rice and break up any clumps with a spatula. Then turn to high heat and stir-fry quickly. Pour the light soy sauce around the edge of the pan and add a pinch of sugar. Stir-fry until every grain is coated in the curry color. ⚠️ Note: Turning off the heat before adding the rice prevents clumping. Pouring the soy sauce around the edge of the pan releases its aroma. Keep the heat high for distinct grains. - Combine and Serve
Add the cooked chicken, scrambled eggs, and raisins. Stir-fry over high heat for 30 seconds. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the chicken, eggs, and raisins back at the very end and serve immediately. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The rice is distinct, the chicken is tender, the onion and pepper are crisp, and the curry flavor is rich with a sweet and tangy finish.
💡 More Delicious Recipes:
If you enjoy this rich and aromatic curry fried rice, you should also try my [Spicy Minced Pork Fried Rice] for another flavorful and satisfying meal.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Use day-old cold rice for the fluffiest grains. Chicken thigh is more tender than breast. Cook the curry powder and ketchup to release their aroma. Pour the soy sauce around the edge of the pan for a richer flavor. The onion adds aroma and is a classic ingredient in curry fried rice. Raisins add a sweet and tangy finish, a classic touch in Japanese-style curry fried rice. Turn off the heat before adding the rice to prevent clumping. Keep the heat high for the best “wok hei” flavor.
❤️ Click the homepage for more delicious recipes!