Korean Curry Fried Rice (Golden Spiced Chicken Fried Rice)
Curry bokkeumbap is a Korean fried rice where curry powder infuses each grain with a warm, aromatic spice and a vivid golden hue. Chicken breast, onion, carrot, and bell pepper are stir-fried together before the rice goes in, ensuring a balanced mix of protein and vegetables in every serving. The curry fragrance unfolds gradually with each bite, less intense than a curry sauce but more present than plain fried rice, hitting a satisfying middle ground. The bell pepper adds a slight sweetness and a pop of color against the golden rice, while the chicken keeps each bite substantial. Topping it with a fried egg adds creaminess when the yolk breaks and mixes in, making an already complete dish even more indulgent.
Adjust Servings
Instructions
- 1
Dice chicken breast and all vegetables finely.
- 2
Cook chicken in oil over medium heat for 4 minutes.
- 3
Add onion, carrot, and bell pepper; stir-fry 2 minutes.
- 4
Add curry powder and cook 30 seconds until fragrant.
- 5
Add rice and soy sauce, tossing for 3 minutes.
- 6
Finish by melting butter into the rice.
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Nutrition (per serving)
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