This chicken fried rice using brown rice is a tasty and healthy version of your favorite take-out fried rice. It’s a quick, 20 minute dinner, perfect for busy nights.
Our kitchen is always stocked with one special spice.
Golden. Delicious. Spicy.
Can you guess what it is?
And I always use Jamaican curry which has it’s own distinctive flavor that seriously could make you want to eat a shoe. I buy my favorite brand of Jamaican curry in bulk so we never run out.
How to make this chicken fried rice
Think of this chicken fried rice as Singapore noodles but with rice.
To make this fried rice Bright Roots Kitchen style (i.e. kinda healthy and always colorful!), I use:
- Brown rice
- Jamaican curry powder
- Zucchini and red pepper for color and nutrients
- Coconut aminos (think gluten free sweet soy sauce), because it’s one of my favorite seasoning sauces and I use it in everything
- Scallions: For color but also to get an onion flavor without being overpowering
- Fresh ginger root…it makes the world go round
The thing that really makes this chicken fried rice is a hot wok!
Because a wok is thinner than a skillet, it gets hot really quick. That means everything sears really quickly on the outside but stay tender on the inside. It’s truly a miracle invention.
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Alternate vegetables for this fried rice
This curry chicken fried rice recipe is studded with zucchini, red peppers and shiitake mushrooms, but you can really get creative with it.
I still recommend keeping the red bell peppers in your fried rice for some added crunch but you can swap the zucchini and mushrooms for:
- pineapple (goes great with curry!)
- green peas
- sugar snap peas
- Japanese eggplant or a smaller eggplant variety with less seeds
- yellow squash
- 6-8 chicken tenderloins, cut in even sized chunks
- 2 cups pre-cooked brown rice I used frozen brown rice from Grain Trust or Trader Joe's
- 1 red bell pepper, thinly sliced
- 1 zucchini, thinly sliced
- 1 pack shiitake mushrooms (3.5 oz)
- 1 tbsp ginger root, peeled and finely chopped
- 1 tsp garlic, finely chopped ~2 cloves
- 2 scallions, chopped
- 6 eggs
- 1 tbs curry powder
- 2 tbs coconut aminos If you can't find it you can use 1.5 tbs soy sauce
- 1 tsp salt
- 1 tsp sesame oil
- 3 tsp sunflower oil
- 2 tbs water
- 1 tsp sesame seeds (optional)
- Heat your wok to medium high heat. Add 1/2 tsp sesame oil to the hot wok and then add the shiitake mushrooms. Cook for 2-3 minutes until golden brown and slightly crispy. Remove the mushrooms from the pan and put them on a plate or sheetpan. Sprinkle the cooked mushrooms with salt and pepper. Keep the wok on the stove with the heat on so that it stays hot.
- In a bowl, whisk the eggs (until yolks and whites are evenly combined) with a pinch of salt, pepper and half of the scallions. Add 2 tsps of sunflower oil to the hot wok and then pour the eggs in. Leave the eggs in the pan to crisp up for 1-2 minutes, then stir and use a spatula to break up the omelette into a large scramble. Pour the eggs out on to the plate with the mushrooms. Note: be sure not to put the eggs directly on the mushrooms or they will get soggy.
- Add the remaining tsp of sunflower oil to the wok. Add the chopped chicken and 1 tsp of salt to the pan and stir. Cook the chicken for 3 minutes, stirring occasionally. Reduce the heat to medium low and add in the garlic and ginger and let simmer for 30 seconds.
- Add rice (straight from frozen is fine), sliced red peppers, sliced zucchini, remaining scallions, curry powder, coconut aminos, remaining sesame oil and water to the wok. Continually stir for about a minute until ingredients are evenly combined. Add the cooked eggs and mushrooms back into the pan and toss until combined. Turn off the heat and sprinkle with sesame seeds (optional). Enjoy!
Did you try this recipe? I’d love to see how it turned out! Snap a picture and tag @brightrootskitchen or use #brightrootskitchen on Insta.