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Curry Fried Rice

Curry fried rice is a quick skillet meal with fluffy long-grain rice, scrambled eggs, peas and carrots, and warm curry powder. Stir-frying the cold rice over medium-high heat helps separate the grains and heat everything through.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil divided
  • 2 eggs large, lightly beaten
  • 0.5 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots
  • 1 tbsp curry powder
  • 3 cups long-grain rice cold, cooked, clumps broken up
  • 2 tbsp soy sauce
  • 0.25 tsp kosher salt
  • 2 scallions thinly sliced

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat.
  2. Add the eggs and cook, stirring, until just set, about 1 to 2 minutes.
  3. Transfer the eggs to a plate.
  4. Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring, until softened, about 2 minutes.
  5. Add the garlic and frozen peas and carrots and cook, stirring, for 1 minute.
  6. Stir in the curry powder and cook for 30 seconds.
  7. Add the rice and stir-fry over medium-high heat until hot and the grains separate, about 3 to 5 minutes.
  8. Stir in the soy sauce, salt, cooked eggs, and scallions, and cook until everything is hot, about 1 minute.

Notes

For the best texture, use cold cooked rice and break up any clumps before stir-frying. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. Use tamari instead of soy sauce for a gluten-free option.