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.
Nutrition Facts
Chicken Curry Fried Rice
Amount Per Serving
Calories 294 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 26mg 9%
Sodium 163mg 7%
Potassium 345mg 10%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Sugars 3g
Protein 13g 26%
Vitamin A 57.4%
Vitamin C 13.1%
Calcium 5.1%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.