Chinese curry with egg fried rice

Making Chinese curry with egg fried rice is a delicious and comforting meal. Here’s a recipe for both the Chinese curry and egg fried rice:

Chinese Chicken Curry:


  • 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 2 carrots, peeled and sliced
  • 1 bell pepper, sliced
  • 2 tablespoons vegetable oil
  • 3 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (14 ounces) coconut milk
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)


  1. Sauté Chicken and Vegetables:
    • In a large pan or wok, heat vegetable oil over medium-high heat. Add chicken and cook until browned. Add chopped onions, carrots, and bell pepper. Sauté until the vegetables are slightly softened.
  2. Add Curry Powder and Spices:
    • Sprinkle curry powder, turmeric, cumin, and coriander over the chicken and vegetables. Stir to coat evenly.
  3. Pour Coconut Milk and Broth:
    • Pour in coconut milk and chicken broth. Stir well. Bring the mixture to a simmer.
  4. Simmer and Season:
    • Reduce heat to low and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and the flavors meld. Season with soy sauce, oyster sauce (if using), salt, and pepper.
  5. Serve:
    • Garnish with fresh cilantro and serve the Chinese curry over rice or alongside egg fried rice.

Egg Fried Rice:


  • 3 cups cooked and cooled jasmine rice (preferably a day old)
  • 3 eggs, lightly beaten
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 3 green onions, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • Vegetable oil for cooking


  1. Prepare Rice:
    • If the rice is not already cooked, cook it according to the package instructions and let it cool.
  2. Scramble Eggs:
    • In a large wok or pan, heat a bit of vegetable oil over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove from the pan and set aside.
  3. Stir-Fry Vegetables:
    • In the same pan, add a bit more oil if needed. Stir-fry the mixed vegetables until they are tender.
  4. Add Rice and Eggs:
    • Add the cooked and cooled rice to the pan, breaking up any clumps. Add the scrambled eggs and continue to stir-fry.
  5. Season:
    • Drizzle soy sauce, oyster sauce (if using), and sesame oil over the rice. Season with salt and pepper. Stir well to combine.
  6. Add Green Onions:
    • Toss in chopped green onions and stir-fry for an additional minute.
  7. Serve:
    • Serve the egg fried rice alongside the Chinese chicken curry. Enjoy your delicious Chinese curry with egg fried rice!

Feel free to customize the recipes by adding more vegetables or adjusting the seasonings to suit your taste preferences.

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