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Curry Fried Rice Recipes – You Would Love

by Zarmeen Zia
Published: Last Updated on 180 views
Curry Fried Rice Recipes- You Would Love

With this delectable Easy Curry Fried Rice, spice up your meals! This recipe is flavorful and suitable for any occasion. You can quickly prepare it and eat a tasty, satisfying supper.

Try these dishes “Hibachi Fried Rice” , and “Korean Fried Rice“.

Why You Will Love This Curry Fried Rice

  • It’s full of flavor! The aromatics and yellow curry powder provide so many rich, powerful flavors
  • It is prep- and make-ahead-friendly: Either prepare the ingredients a day or two ahead of time and then reheat the dish
  • 30 minutes or less to complete! Easy as pie
  • Highly adaptable: You may substitute any other sort of protein, vegetable, or rice you desire

Curry Fried Rice Recipe

The flavors in this dish are fantastic, and it’s ideal for using up any leftover rice you may have.

This side dish is warm and exciting because of the curry powder, garlic, and other flavors. Though it isn’t particularly spicy, don’t panic if you’re unsure about the heat level.


  • 1 1/2 tbsp of cooking oil 
  • 1 1/2 tbsp of cooking oil 
  • 1 diced onion and 3 minced garlic cloves
  • 1 1/2 cups thawed frozen peas
  • 1 1/2 cups thawed frozen peas
  • 1/2 teaspoon salt (you can adjust this to taste)
  • 1/4 teaspoon garam masala
  • 1/2 cup water 
  • 1 huge handful of chopped cilantro

Directions to Make

  • Heat the oil over medium-low heat in a big frying pan
  • During the few minutes, it takes for the onion and garlic to soften in the oil
  • Stir carefully to coat the onions with the curry powder, salt, and garam masala as you add them to the pan
  • To ensure that the peas are covered in the seasonings, add them to the pan and simmer for a couple of minutes
  • Heat should be reduced to low
  • Stir in the water, ensuring that all the spices are moist
  • Stir the ingredients into the skillet after adding the cooked rice
  • Stir in the chopped cilantro, then turn off the heat
  • Serve alongside any other delicious food you’re serving

Advice on Making the Best Fried Rice

The following advice will help you prepare the tastiest fried rice at home

Utilize day-old Rice

Rice should be prepared and chilled the day before. It resists moisture well and takes up the flavor and yellow curry powder without becoming soggy.

Prepare All The Ingredients

You use high heat, so everything happens quickly. Have everything prepared and cut.

Cooking Components Separately

Not packing the pan too full is the secret to excellent fried rice. The proteins should be cooked separately, in my opinion.

Other Curry Fried Rice Recipes

Japanese Curry Fried Rice

Japanese Curry Fried Rice

Curry powder can quickly and easily add a tonne of flavor to fried rice. I take it a step further in my recipe for Japanese Curry Fried Rice to give this fast fix all the tastes of a simmering pot of Japanese Curry.


  • 2 tablespoons vegetable oil
  • 100 grams onions finely minced
  • 150 grams
  • ground beef or other ground meat
  • 400 grams of cooked rice use stale rice
  • 1 tablespoon Japanese curry powder
  • ½ teaspoon salt
  • 50 grams mild green pepper diced
  • 2 tablespoon chunou sauce

Directions to Make

  • Oil and onions are added to a frying pan that is already hot over medium-high heat. These should be fried till a light brown hue
  • Use a spatula to include the ground beef and break it up
  • Add the rice and toss to evenly distribute the oil after the meat is thoroughly cooked
  • Add the green peppers after evenly sprinkling the rice with salt and curry powder
  • Stir-fry and toss the fried rice until it is well hot and the color of the curry fried rice is consistent
  • Over the fried rice, drizzle the chunou sauce and toss to combine
  • Once the sauce has been thoroughly incorporated, you can sometimes pause stirring to allow the rice to slightly brown, but watch out for burning

Curry Chicken Fried Rice

Curry chicken fried rice, which features chicken, mushrooms, peas, rice, and curry flavors, is the easiest and tastiest option available. Really good.

Curry Chicken Fried Rice

Additionally, you can prepare this one-pan chicken supper in less than 10 minutes. This is the ideal weeknight meal, people.


  • Vegetable oil, two teaspoons
  • 1/2 cup finely chopped onions
  • 2 teaspoons minced garlic
  • 1 cooked, cut into 1-inch pieces, boneless, skinless chicken breast
  • 1/3 cup finely chopped mushrooms
  • 3 cups cooked long-grain white rice (warm or cold)
  • 1/2 cup frozen peas
  • Yellow curry powder, two teaspoons
  • 2 tablespoons soy sauce
  • 1 teaspoon salt, and 1/2 teaspoon black pepper, ground
  • 1 teaspoon freshly chopped fresh parsley (for garnish)

Directions to Make

  • For 2 minutes, heat the oil in a big pan over medium-high heat until it begins to sing and shimmer. Saute the onions and garlic for 2 minutes, or until aromatic. (Optional) Add in one or two beaten eggs and continue to stir-fry until frothy
  • Add mushrooms and chicken cubes. To mix, stir and cook for one more minute. Add Frozen peas and precooked rice
  • With a spatula, stir cook the ingredients for two minutes to combine them
  • Add salt, pepper, soy sauce, curry powder, and all other seasonings
  • To blend and distribute the seasonings evenly, stir for a further two minutes
  • Garnish with finely chopped parsley before serving heated on a platter

Thai Curry Fried Rice With Pineapple

The entire family will adore this simple-to-prepare, curry-flavored rice. You may serve this recipe as a side dish or make a full-course dinner by simply adding chicken or shrimp.

Adding pineapple pieces to curried rice is customary and produces the best taste results.


  • 1 1/2 cups of fresh pineapple pieces or 1 container of drained pineapple chunks
  • 3 to 4 cups of cooked rice, ideally from a few days ago
  • a sizable bunch of shelled, uncooked shrimp
  • 3 to 4 tablespoons of chicken stock or, for vegetarians or vegans, vegetable stock
  • 2 shallots, chopped finely
  • 3 garlic cloves, minced finely
  • 1 thinly sliced red or green chile, or 1/4 to 3/4 teaspoon dry chile flakes or crushed chiles
  • One big egg; if vegetarian or vegan, omit.
  • 1/2 cup frozen peas
  • optional 1/4 cup grated carrot
  • 1/4 cup currants or raisins
  • 12 cups roasted, unsalted whole cashews
  • 3 thinly chopped spring onions
  • 1/3 cup coriander
  • 3 tablespoons soy sauce and 2 1/2 teaspoons fish sauce where vegetarian
  • Thai curry powder, 2 tablespoons

Directions to Make

  • Assemble the components
  • If you’re using old rice, put 1–2 tablespoons of coconut oil or another vegetable oil on your fingers and run them through the grain, breaking up any pieces. Place aside
  • Curry powder and soy sauce/fish sauce should be combined in a cup. Place aside
  • Over medium-high heat, add 1 to 2 tablespoons of oil to a wok or large frying pan. Stir-fry the shallots, garlic, and chile until aromatic (1 minute)
  • Add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tablespoon at a time to keep ingredients sizzling)
  • Set ingredients aside, then crack an egg into the skillet and immediately stir-fry it (like making scrambled eggs)
  • Peas and carrots, if used, should be added. Continue stirring for 1 minute, adding additional stock as necessary
  • Add rice, pineapple pieces, cashews, and raisins or currants
  • Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice “dances” (begins to make popping sounds) about 3 minutes

Massaman Curry Fried Rice

The Thai Home Massaman Curry Paste’s savory, fragrant flavors transport the atmosphere of a Thai street market right into your kitchen. Crushed peanuts can be added to dishes for flavor and texture.


  • Vegetable oil, 1/4 cup
  • 1 cup chopped firm tofu
  • 1/2 cup white onions, chopped
  • 3 cups of chilled, steamed, or cooked rice
  • Fourths of a cup Masaman Curry Paste (Thai kitch)
  • 3/4 cup vegetable cooking stock without salt
  • 4 whole, gently beaten eggs
  • 1/2 cup) thinly sliced green onions
  • 1/2 cup of peanuts, crushed

Directions to Make

  • Oil and tofu are added to a big pan over medium-high heat, and they are cooked until brown. Add the onions and cook them for two minutes
  • Toss the rice in the pan and simmer for 4 minutes
  • Stir the curry paste and vegetable stock in a small bowl
  • Stir the liquid mixture well before adding it to the pan
  • Include the eggs and simmer for three minutes. Mix in the green onions well
  • Crushed peanuts on top of the dish (optional)


Why do I have to use day-old rice?

I’d strongly advise using rice that has been cooked the day before. It maintains its shape well and takes on the flavor of the spice and yellow curry powder without becoming soggy or mushy.

How to store fried rice?

When fried rice is freshly prepared, I like it. However, you can quickly refrigerate any leftovers for up to 3 days in an airtight container. Place in the microwave or briefly heat over the stove in a pan to reheat.


Curry lovers will like this quick and delicious Curry Fried Rice with Chicken. This fried rice is bursting at the seams with strong, fragrant tastes.

Fresh veggies, chicken, aromatic yellow curry powder, and jasmine rice are used to prepare this curry fried rice. It smells wonderful, has a tonne of taste, and is amazing.

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