Curry Chicken Fried Rice
Preparation
15 minutes
Cooking
30 minutes
Portions
5
Food storage
3 days in the fridge. Can be frozen.

Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 625 ml (2 1/2 cups) water
- 310 ml (1 1/4 cup) dry rice
- 15 ml (1 tbsp) canola oil
- 4 chicken thighs, skinless and deboned (about 350 g), cut into strips (or Northern shrimp)
- 1 large or 2 small yellow onions, diced into large chunks (about 250 ml / 1 cup)
- 4 carrots peeled and sliced
- 4 garlic cloves, finely chopped
- 10 ml (2 tsp) curry powder
- Salt, pepper and Tobasco-style hot sauce, to taste
- 6 eggs
- 60 ml (1/4 cup) soy sauce
- 250 ml (1 cup) frozen green peas
Preparation
- In a small pot, bring the water to a boil, add the rice, lower heat, cover and cook for 15 to 20 minutes, or until the rice is cooked, then set aside. Tip: Use this waiting time to cut and measure the other ingredients.
- Meanwhile, in a large frying pan over medium-high heat, heat the oil and cook the chicken for about 5 minutes, or until browned.
- Add the onions and carrots. Cook for 2 to 3 minutes.
- Add the garlic, curry powder, salt and pepper. Combine and cook for 1 minute.
- Push all the ingredients to one side of the frying pan.
- Add the eggs and scramble them with the wooden spoon. Let cook.
- Once the eggs are cooked, combine all the ingredients. Add the cooked rice, soy sauce, green peas and hot sauce (if using). Mix together.
- Cook until you hear crackling sounds and the rice is starting to dry out. Serve.
Variation: Adapt this recipe to your own taste by adding fresh coriander leaves, lime juice or chopped peanuts.
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