Yellow Curry Chicken Fried Rice

I’ve been on a quinoa craze lately and have been heavily trying to avoid carbs. So tonight I was debating on whether or not I wanted to use quinoa in place of brown rice for my recipe.  Although quinoa was really tempting, brown rice will better absorb the flavors. No guilt though since brown rice is pretty good for you in comparison to white rice. Okay, so what did I make? Grab your appetite and a big hefty plate because it’s Yellow Curry Chicken Fried Rice! Packed with veggies, protein and a kick of heat, this meal was simply indulgent and felt like a guilty pleasure.

As you know, these are the flavors I love! I’m pretty excited for the next two days though — I’ll be taking a break from the kitchen and indulging in sushi & Thai food. Haha, don’t worry, I’ll Instagram my food photos so you can still eat with me and feel in the loop. Actually, you can also look forward to a food review coming up this weekend! In the meantime, let’s eat 🙂

Here is what you’ll need:

  • 1.5 cups brown rice
  • 2 chicken tenderloins, chopped in bite-size pieces
  • 2 Tbs sesame oil
  • ¼ of an onion, diced
  • 2 cloves garlic
  • 1 tsp fresh chopped ginger
  • 1 cup mushrooms
  • 2 Tbs curry powder (more or less, based on your preference)
  • ½ Tbs red pepper flakes (optional)
  • 2 Tbs soy sauce
  • ½ cup pineapple juice
  • 1 Tbs sugar
  • 1 cup frozen peas
  • 1 egg
  • 1 green onion, chopped
  • 4 basil leaves, finely chopped
  • Salt and pepper to taste
  • Toasted sesame seeds (optional)

Place 1.5 cups of brown rice and 2.5 cups of water in a pot. Boil. Simmer covered for 35-40 minutes. Allow to cool with heat off for 10 minutes. Fluff with fork.

NOTE: If you have day old rice, you’re already one step ahead! That works better than the fresh stuff. If you are preparing it like I am, spread the rice on a baking sheet and set it in the fridge to cool… freezer if you want to pick up the pace!

While the rice is cooking, feel free to cook up your chicken and prepare your veggies. Set aside.

In a small bowl, combine curry powder, pepper flakes, soy sauce, pineapple juice and sugar. Set aside.


Heat sesame oil in a large wok and reduce heat to med-high. Add the onion and sauté for 4 minutes or until soft. Add garlic, ginger and mushrooms – sauté for 1-2 minute on medium heat.

Now, move the wok contents to one side and crack an egg on the other side. Scramble it like you would a scrambled egg just until it looks almost cooked.

Add in the brown rice. Allow it to “fry” for a little bit… until you start to hear a little “pop.” Stir fry the rice until it’s mixed in well. Add frozen peas. Stir fry for another 2 minutes.

Add in the contents from the small bowl, green onions, basil and cooked chicken. Shake it up and stir it around until the fried rice is heated through. Be sure to add salt and pepper to taste!

Garnish with sesame seeds, dish up and enjoy!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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