Fragrant Curry Fried Rice Recipe

Take your fried rice to the next level with this flavorful Curry Fried Rice. Warm, aromatic curry powder transforms simple leftover rice into a fragrant, colorful side dish. This easy recipe uses chilled cooked rice, carrots, peas and onions, finished with soy sauce and butter for a slightly caramelized finish. It makes a great accompaniment to Asian- or Indian-inspired mains and can be adapted with added protein for a complete meal.

Curry Fried rice

This simple curry fried rice is built on a base of chilled rice, sautéed vegetables and fragrant curry powder. The spice is gently toasted in butter to bring out its aroma, then the rice is stir-fried until the grains are separated, slightly crisp at the edges, and fully coated in flavor. A touch of soy sauce provides savory umami while frozen or fresh peas add color and texture.

Preparation is fast—this dish can be ready in about 20 minutes—so it’s ideal for busy weeknights or for using up leftover rice. You can easily adjust the curry amount to suit your heat preference, and add cooked chicken, shrimp, tofu or scrambled eggs for a heartier main.

Ingredients needed

• Butter: Use unsalted butter to get a rich, slightly caramelized flavor that helps crisp the rice.
• Carrots: Dice into small pieces so they cook quickly and blend evenly with the rice.
• Onion: Diced onion provides sweetness and depth; cook until tender.
• Garlic: Minced garlic adds aroma and savory depth.
• Curry powder: Start with one tablespoon and increase to taste for more heat or intensity.
• Cooked rice: Use previously cooked and chilled rice so the grains remain separate and do not become mushy.
• Soy sauce: Low-sodium soy sauce is recommended to control saltiness; coconut aminos can be substituted.
• Peas: Frozen peas are convenient—add them near the end and heat through.

How to Make Curry Fried Rice

1. Sauté the vegetables: Melt butter in a large skillet over medium-high heat. Add diced carrots and onions and sauté 4–5 minutes until they begin to soften. Add minced garlic and cook for an additional minute until fragrant.
2. Bloom the spice and combine: Stir in the curry powder and cook about 1 minute to bloom the flavors. Add the chilled rice and stir-fry, breaking up any clumps so each grain gets coated and slightly toasted. Stir in soy sauce and peas, cook until everything is heated through, then serve immediately. Garnish with sliced green onions if desired.

Storage and reheating

Store leftover curry fried rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of oil or a small knob of butter, stirring often to re-crisp the rice. For longer storage, cool completely and freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

What to serve with Curry Fried Rice

More Fried Rice Recipes to Try

• Air Fryer Fried Rice
• Bacon Fried Rice
• Chicken Fried Rice
• Vegetable Fried Rice
• Ham Fried Rice
• Thai Pineapple Fried Rice
• Instant Pot Fried Rice
• Garlic Fried Rice

Recipe

Curry Fried Rice

Aromatic and comforting, this Curry Fried Rice is quick to prepare, uses leftover rice, and offers a unique curry twist on classic fried rice. It’s simple to customize and perfect as a side or main.

Author:
Kelley Simmons

Prep Time:
10 mins

Cook Time:
10 mins

Total Time:
20 mins

Serves
4

Ingredients

• 2 tbsp unsalted butter
• 2 medium carrots, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1–2 tbsp curry powder, depending on preference
• 4 cups cooked and chilled rice
• 2–3 tbsp low sodium soy sauce
• 1 cup peas
• Green onions for garnish, if desired

Instructions

1. Add butter to a large skillet and melt over medium-high heat. Add the diced carrots and onions and sauté 4–5 minutes until tender. Add the minced garlic and cook an additional minute.
2. Stir in the curry powder and cook about 1 minute to bloom the spices. Add the chilled rice and stir-fry, coating and toasting the grains. Stir in soy sauce and peas, heat through, then serve immediately with green onions if desired.

Nutrition Information

Calories: 321 kcal

Carbohydrates: 57 g

Protein: 8 g

Fat: 7 g (Saturated fat: 4 g)

Sodium: 315 mg

Fiber: 5 g