Korean Curry Fried Rice (Golden Spiced Chicken Fried Rice)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Curry powder turns the rice golden, lighter than a curry-over-rice plate but more aromatic than ordinary fried rice.
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Chicken breast, onion, carrot and green pepper are all chopped small.
Ingredients
Instructions
- 1
Dice 120g chicken breast, 80g onion, 40g carrot, and 50g bell pepper into 0.5-1cm pieces.
Uniform sizing ensures every spoonful has a balanced mix of ingredients.
- 2
Heat 1 tbsp oil in a pan over medium heat and cook the chicken for 4 minutes until lightly browned.
Fully cooking the chicken before adding the spice means the curry aroma can permeate the meat.
- 3
Add onion, carrot, and bell pepper and saute over medium heat for 2 minutes to draw out their sweetness.
When the vegetables have softened slightly and edges turn translucent, the pan is ready for the spice.
- 4
Sprinkle 1.5 tbsp curry powder evenly over everything and stir-fry for 30 seconds.
This 30-second bloom in hot oil is when the turmeric and spices release their color and aroma - this step determines the finished dish's golden hue.
- 5
Add 2 cups rice and 1 tbsp soy sauce, increase to high heat, and stir-fry for 3 minutes.
Keep pressing and spreading until every grain is coated in golden curry.
- 6
Add 15g butter and stir quickly for 30 seconds until melted and glossy.
Butter adds sheen and a creamy note to the curry fried rice. Serve immediately while the pan is still hot.
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