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Indian Curried Fried Rice
frozen cauliflower / peas / carrots

Active: 20 min Total: 20 min

We're doubling down on curry this week, but even though we use similar flavors, this Indian curried fried rice is totally different from last night's meal. It's light and fragrant with spices - plus, it comes together super fast!
Smarts: Using all frozen veggies for fried rice makes it one of the quickest weeknight meals!

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Ingredients

Servings:
4
Metric
Indian Curried Fried Rice:
  • Cauliflower florets, frozen (sub fresh) - 1 lb
  • Carrots and peas, frozen - 2 cups
  • Chicken breasts, boneless & skinless - 1 lb, chopped
  • Ginger - 1 inch, grated
  • Green onions - 3 stalks, chopped, white and green parts separated
  • Leftover rice (from Monday) - 2 cups
  • Curry powder - 1 Tbsp + 1 tsp
  • Turmeric - 2 tsp
  • Chili powder - 1/2 tsp
  • Coriander - 1/2 tsp
  • Cumin - 1/2 tsp
  • Salt - 1/2 tsp
  • Cooking oil or ghee - 1 Tbsp + 1 Tbsp
  • Raisins, golden - 1/3 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Thaw frozen veggies - Measure out cauliflower and peas / carrots.
  2. Chicken - Chop into bite-sized pieces. Season with salt and pepper and then tenderize with a fork. (Can be done up to 1 day ahead)
  3. Ginger / Green onions - Prep as directed. (Can be done up to 4 days ahead)
  4. Prep rice - Transfer leftover rice from Monday into a medium-sized mixing bowl. Add first part of curry powder, turmeric, chili powder, coriander, cumin, and salt to bowl but don’t mix just yet.

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Make

  1. Heat a wok or saute pan over medium-high heat. Toss chicken with second part of curry powder.
  2. Add first part of oil / ghee and then chicken to heated fat. Saute until golden, 4 to 5 minutes. Remove from pan and add to bowl with rice and spices.
  3. Return pan to medium-high heat and add second part of oil / ghee to pan. Add ginger and white parts of green onions to the heated fat.
  4. Once you can smell the aromatics, add cauliflower, peas, carrots, and raisins to the pan (it’s fine if they’re not fully defrosted - they’ll defrost in the pan). Toss and saute until thawed and warmed through, 5 to 7 minutes.
  5. Meanwhile, mix chicken with rice and spices.
  6. Once veggies are cooked, fold in chicken and rice mixture. Toss until rice is warmed through.
  7. Season to taste with more spices and / or salt and pepper. Finish with green parts of the green onions and serve hot!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (100)
Gluten-free (8)
Paleo (8)
Vegetarian (23)

60 reviews

Added some chicken stock per. other suggestions. Next time I will add coconut milk!

By: Angela
Posted: Jun 21, 2016
Diet: Original
0 Helpful

I made this for the 17 people who came to my book club meeting. They all loved it. I downloaded the version that serves 8 and doubled it. I also had cashews and raisins for people to sprinkle on top.

By: Barbara
Posted: Mar 27, 2016
Diet: Vegetarian
0 Helpful

Roasted bell peppers would be a nice addition to this!

By: Humberto
Posted: Aug 02, 2015
Diet: Original
0 Helpful

Nothing special, tho I didn't have raisins to maybe that's the kicker ingredient

By: Marisa
Posted: Jul 23, 2015
Diet: Paleo
0 Helpful

May have been a bit heavy handed on the chilli, but taste great- very filling

By: Leigh
Posted: May 04, 2015
Diet: Original
0 Helpful

Yum! We made with paneer instead of chicken, and had with some other sides as well to make it feel more of a meal. I tossed the seasonings and rice in with the stir fried paneer to let the spices all get toasted a bit, and also added a little broth to the veggies cooking to help them get cooked and add a little moisture per other reviews.

By: Mallory
Posted: Apr 29, 2015
Diet: Original
0 Helpful