Fried rice is so versatile. The rice is a great vehicle to receive any flavor you like.Jump to Recipe
In this Chicken Curry Fried Rice recipe, the flavor is – now wait for it – CAN YOU GUESS IT – Curry. I can’t really remember where I saw this idea but I may have been inspired by this recipe from OMIVORESCOOKBOOK. My wife, now that is a common theme, loves fried rice. My wife and I are empty nesters. So the vast majority of my recipe ideas are made with her in mind.
Based on my step by step picture, this recipe looks like it is complicated and time consuming. I think a recipe like this is very forgiving. You can really grab ingredients that you like and own your recipe. You just want a few basics which are the liquids and the curry spice. All the other ingredients are accents.
I reinforced the curry in this recipe by not only using curry in my fried rice sauce but also in my chicken marinade. The chicken was marinated with fat free yogurt, curry spice, turmeric and chili powder to give it a kick. I use a cast iron wok my father-in-law bought me. Cook the chicken first in the wok, and then, follow with all the sauce prep and rice. The chicken leaves such good flavor on the bottom of the wok. Just throw all the ingredients in and let them meld.
The chicken and spice ingredients.
The fried rice ingredients.
Building the chicken curry fried rice.
The chicken curry fried rice plated.
Chicken Curry Fried Rice
Chicken & Marinade
- 6 Whole Boneless, skinless chicken thighs cut in 1" cubes
- 2 Cups Fat free yogurt
- 1 Tbsp Turmeric
- 2 Tbsp Curry Powder
- 2 Tsp Chili powder
- 2 Cups Rice
- 1/4 Cup Gluten free soy sauce
- 1 Cup Hoisin sauce
- 4 Tbsp Butter
- 1 Whole Shallot diced
- 3 Cloves Garlic minced
- 2 Inches Ginger minced
- 2 Whole Fresno chilies diced
- 2 Whole Scotch bonnets small dice
- 2 Whole Limes juiced and zested
- 1 Tbsp Sugar
- 2 Tsp Salt
- 2 Tsp Black pepper
- 1 Tsp White pepper
- 1 Tbsp Turmeric
- 1 Bunch Thai basil
- 1/4 Cup fresh cilantro
- 1 Tbsp Olive oil divided
- 2 Whole Green onions diced
Chicken & spices
Combine the yogurt and spices in a bowl. Add the chicken and rub it in well. Let marinate for an hour. Heat half the oil in a very hot wok. Add the chicken pieces and cook until well browned. Do this in batches so you do not steam the chicken and actually char it. Set aside.
Steam rice and set aside.
Begin by melting the butter in the wok. Add the spices, shallots, scotch bonnets, ginger and garlic. Cook for 1 minute and then add a few sprigs of the Thai basil. Simmer for 1 minute, and next, add in the soy sauce. Mix well and add the sugar. Simmer for 1 minute. Add in the hoisin and simmer for 3 – 4 minutes. Remove from the wok and set aside.
Now add the rice to the wok and spread out so as much of the rice can get crisp as possible. Press it down and do not touch it for 5 minutes. Add the sauce back in and mix until all the rice is coated. Add in the remaining Thai basil, cilantro, fresno chilies and the chicken. Mix well and cook for 3 minutes or so constantly stirring.
Garnish with the green onions. Serve and enjoy.