Chicken Curry Fried Rice is a simple, healthy one‑pan meal that turns leftover chicken and cooked brown rice into a satisfying dinner. If you enjoy curry flavors, this quick curry fried rice will likely become a favorite.
Fried rice is a classic way to transform leftovers into something fresh and flavorful. Curry fried rice isn’t common on most restaurant menus, but it’s very easy to prepare at home and a great way to use small amounts of vegetables, cooked grains, and leftover meat. The trick is to cut ingredients into small, even pieces so everything heats evenly and the textures work together.
Almost anything can go into fried rice. I often use frozen peas and chopped carrots (frozen chopped carrots work well too), but bell pepper, cabbage, or other vegetables you have on hand are great additions. Leftover roast, poached, or shredded chicken is ideal for this dish and pairs nicely with the curry seasoning.
I developed this Chicken Curry Fried Rice as a way to reinvent leftover chicken. Instead of the usual tacos, quesadillas, enchiladas or chicken salad, this version offers a different, aromatic option. The combination of curry powder and a savory sauce creates a balanced flavor profile, while toasted almonds add a pleasant crunch.
For seasoning, this recipe uses curry powder and oyster sauce. If you don’t have oyster sauce, soy sauce or fish sauce can be used as alternatives—adjust to taste. The idea of topping the finished dish with toasted sliced almonds came from family tradition and adds texture and visual appeal.
What’s your favorite way to use leftover chicken?
Chicken Curry Fried Rice
Ingredients
-
1/2
cup
carrots
chopped -
1
tablespoon
olive oil -
1
small onion
chopped -
1 1/2
teaspoon
curry powder -
1
cup
cooked chicken
cut into bite size pieces -
2
cups
cooked brown rice -
1/2
cup
frozen peas -
1
tablespoon
oyster sauce -
1
scallion
chopped -
1/4
cup
toasted sliced almonds
Instructions
-
Place the chopped carrots in a microwavable bowl, add just enough water to cover, and microwave on high for about 3 minutes; drain. Alternatively, steam the carrots on the stove or use leftover cooked carrots.
-
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 2–3 minutes. Stir in the curry powder and cook until fragrant, about 15–20 seconds. Add the cooked chicken, cooked brown rice, peas, and prepared carrots; toss to combine. Add the oyster sauce and continue to toss until the rice and ingredients are heated through. Sprinkle with chopped scallion and toasted sliced almonds just before serving.
Calories from Fat 108