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Curried Chicken Fried Rice

Tuesday, May 15, 2018 20:01
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I adore fried rice.  It is a fabulous way of using up all the bits and scraps in the refrigerator and makes a great main or side dish. We usually have it as a main dish, and this recipe feeds two quite generously, but it would also be an ample side dish for 4.  In any case, I adore fried rice.

Its actually a very forgiving and adaptable dish. You an throw in pretty much any veg you want. My basics are always the same . . .  onion, garlic, cabbage, carrot . . . you can use spring onions, or you can use proper onions, or you can use red onions, which is what I used today.

I added frozen peas and corn, but have also been known to throw in chopped broccoli, or cauliflower, or shredded Brussels sprouts.  Literally any vegetable would work, except for maybe tomatoes.

I always add a scrambled egg as well, for extra protein.  I beat it with a touch of cream, which makes is nice and fluffy.  I also like to add some meat if I have it.  Cooked pork, chicken, turkey, sausage, beef, lamb, ham, bacon . . .  spam.  Literally any kind of meat works, and no meat at all also works. I think even fish would work, especiall with this recipe today . . .  which includes curry powder.

A nice big healthy spoonful of curry powder . . . which helps to colour the dish somewhat, and also adds a lovely flavour.  Think Kedgeree . . . but with chicken, and a whole bunch of other odds and sodds . . .  so maybe not quite kedgeree, which has boiled egg and smoked fish . . . scratch that.

In any case, this smells amazing when it is cooking.  A M A Z I N G

Its quick. Its easy.  Its simple.  Its delicious!  And also very economical.

Nice and filling too.  I like mine with a nice dollop of a good mango chutney on the side.  A bit of naan would also not go astray.

*Curried Chicken Fried Rice*
Serves 4

This is delicious.   It’s also quick and very easy to throw together.   A fabulous simple supper. 

2 large free range eggs, beaten with 1 TBS cream

olive oil for cooking

125g cooked chicken, diced (1 cup)

1 onion, peeled and finely chopped

1 banana shallot, peeled and finely chopped

1 fat clove of garlic, peeled and finely chopped

1 medium carrot, peeled and grated coarsely

six savoy cabbage leaves, heavy centre veins trimmed away and discarded,
and cabbage thinly sliced (Roll up tightly and slice, easy peasy)

salt and black pepper to taste

1 heaped tsp of curry powder

1 (2 serving) sized pouch of ready cooked rice or 1 1/2 cups cooked rice

2 tsp dark soy sauce

a proper handful each of frozen petit pois, and frozen corn

Beat the eggs and cream together.  Coat a large skillet lightly with olive oil and heat.   Dump in the eggs and quickly scramble them.  Remove the scrambled egg to a bowl and keep warm.  Add a bit more oil to the pan.  Add the chopped onions, garlic and shallot.   Cook to wilt and then add the carrots and cabbage.   Cook, stirring, until wilted and crispy tender.   Add the Chicken, curry powder, salt, pepper and soy sauce.   Stir in the rice and return the eggs to the pan.   Stir in the frozen peas and corn.  Heat through.  Check for seasoning and adjust as necessary.  Serve hot.

I am betting you have everything in the refrigerator/larder  to make this today.  If you don’t have any chicken think outside the box. I am sure you have something!  You are going to love the flavours in this!  I guarantee!  Bon Appetit! 

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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