Curry-Spiced Chicken Fried Rice with Sweet Chili Sauce

Curry-Spiced Chicken Fried Rice

with Sweet Chili Sauce

25 MIN
2 Servings
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From the Test Kitchen

This spin on the takeout classic gets dynamic Indian-inspired flavor from the vadouvan curry powder used to spice fluffy rice. It’s deliciously brought together with tender bites of chicken, smoky poblano pepper, and in traditional style, soft scrambled egg.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Curry-Spiced Chicken Fried Rice with Sweet Chili Sauce
Title
  • 1 Pasture-Raised Egg
  • 10 oz Chopped Chicken Breast
  • ½ cup Jasmine Rice
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 3 Tbsps Sweet Chili Sauce
  • 3 Tbsps Roasted Peanuts
  • ½ cup Asian-Style Sautéed Aromatics
  • 2 tsps Vadouvan Curry Powder
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, half the curry powder (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, halve, peel, and thinly slice the onion. Roughly chop the peanuts. Wash and dry the pepper; cut off and discard the stem, then remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. 

Cook the egg:
4 Cook the egg:

While the chicken and vegetables cook, crack the egg into a bowl; season with salt and pepper and beat until smooth. Using a spoon, move the cooked chicken and vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the chicken, vegetables, and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Make the fried rice & serve your dish:
5 Make the fried rice & serve your dish:

In the same pan, heat the sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked chicken, vegetables, and egg; stir to combine. Serve the chicken fried rice drizzled with the sweet chili sauce. Garnish with the chopped peanuts. Enjoy! 

Tips from Home Chefs

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Curry-Spiced Chicken Fried Rice

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, half the curry powder (you will have extra), a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients:

While the rice cooks, halve, peel, and thinly slice the onion. Roughly chop the peanuts. Wash and dry the pepper; cut off and discard the stem, then remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. 

Prepare the ingredients:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. 

4 Cook the egg:

While the chicken and vegetables cook, crack the egg into a bowl; season with salt and pepper and beat until smooth. Using a spoon, move the cooked chicken and vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the chicken, vegetables, and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Cook the egg:
Make the fried rice & serve your dish:
5 Make the fried rice & serve your dish:

In the same pan, heat the sautéed aromatics on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of cooked chicken, vegetables, and egg; stir to combine. Serve the chicken fried rice drizzled with the sweet chili sauce. Garnish with the chopped peanuts. Enjoy! 

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