Curry Fried Rice is a bold and fragrant twist on classic fried rice, filled with colorful vegetables, warm curry spices, and fluffy rice that soaks up every bit of flavor. It’s quick to make, satisfying, and perfect as a main meal or side dish. The aroma of curry powder mingling with garlic, onion, and soy sauce gives it a delicious depth that’s both comforting and exciting.
Cooking Time: 25 minutes
Servings: 4
Ingredients:
2 tablespoons vegetable oil
3 garlic cloves, minced
1 small onion, finely chopped
1 carrot, diced
½ cup peas (fresh or frozen)
½ cup diced bell peppers (any color)
2 eggs, lightly beaten
3 cups cooked and cooled rice (preferably day-old jasmine or basmati rice)
2 teaspoons curry powder (adjust to taste)
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and black pepper to taste
2 green onions, chopped (for garnish)
Lime wedges (optional, for serving)
Instructions:
-
Prepare the Rice:
If using freshly cooked rice, spread it on a tray and let it cool completely before frying. Day-old rice works best because it’s drier and doesn’t clump when stir-fried. -
Cook the Aromatics:
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add garlic and onion, sautéing for 1–2 minutes until fragrant and slightly golden. -
Add the Vegetables:
Stir in diced carrots, peas, and bell peppers. Cook for about 3–4 minutes, stirring often, until the vegetables soften slightly but still have some crunch. -
Scramble the Eggs:
Push the vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble them until just set. Mix the eggs with the vegetables. -
Season and Add Rice:
Add the rice to the pan, breaking up any lumps. Sprinkle curry powder evenly over the top and stir well to coat every grain. -
Add Sauces:
Pour in soy sauce and sesame oil. Stir-fry everything together for 3–5 minutes until the rice is heated through, golden, and aromatic. Taste and season with salt and pepper as needed. -
Garnish and Serve:
Remove from heat and top with chopped green onions. Serve hot with lime wedges for a bright touch.
Nutrition (per serving):
Calories: 340
Protein: 9g
Carbohydrates: 52g
Fat: 10g
Fiber: 3g
Sugar: 4g
Sodium: 620mg
Tips:
Use cold, day-old rice for the best fried rice texture. Fresh rice tends to be sticky.
Add cooked chicken, shrimp, or tofu if you want extra protein.
Try adding a dash of chili flakes or sriracha for a spicy kick.
To make it vegan, skip the eggs or replace them with scrambled tofu.
For a more complex flavor, use a mix of curry powder and a small spoon of garam masala.
