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Curried Chicken Fried Rice with Chilies

Curried Chicken Fried Rice with Chilies

By Courtney HillJune 22, 2023

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but here we opted for chicken thighs and green beans. Instead of using just-cooked rice, which results in a softer, moisture texture in the finished dish, we start with plain cooked rice that’s been chilled so the grains “fry” up light and fluffy. Fragrant basmati is especially good, but any type of long-grain white rice works.

Tip

Don’t be afraid to really scrape up the browned bits from the surface of the skillet after you’ve added the broth. The caramelization lends the fried rice great depth of flavor.

Ingredients
  • 3

    tablespoons neutral oil or refined coconut oil, divided

  • 1

    pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • 2

    teaspoons curry powder, divided

  • Kosher salt and ground black pepper

  • 4

    scallions, thinly sliced, whites and greens reserved separately

  • 2

    tablespoons minced fresh ginger

  • 4

    ounces green beans, trimmed and cut into 1-inch pieces

  • 1

    teaspoon dried thyme

  • 1

    Fresno or jalapeño chili, stemmed, seeded and thinly sliced

  • 4

    cups cooked and chilled long-grain white rice, preferably basmati

  • 1

    cup low-sodium chicken broth

Step 1

In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes.

Step 2

Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes. Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1½ teaspoons curry powder and ¼ teaspoon each salt and pepper. Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes.

Step 3

Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and remaining chili.