Chicken Curry Fried Rice - a quick, easy and healthy one-pan dinner made with leftover cooked chicken, brown rice, carrots and peas. Toasted almonds make a nice crunchy topping.

Chicken Curry Fried Rice

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 294 kcal


  • 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


  1. Place carrots and water to just cover in a microwavable bowl; microwave on high for 3 minutes; drain. Alternatively, steam carrots on the stove or used leftover cooked carrots.
  2. Heat oil in a large pan; add onions and saute until translucent, about 2-3 minutes. Add curry powder and saute until fragrant, about 15-20 seconds. Add chicken, cooked brown rice and peas and toss well. Add oyster sauce and continue to toss until rice is hot. Scatter scallions and toasted almonds on top just before serving.