There are few dishes that capture the heart of a Chinese takeaway menu quite like chicken curry with fried rice. Together, they form a perfect pairing: tender chicken simmered in a spiced, aromatic sauce alongside wok-tossed rice that’s savoury, satisfying, and endlessly comforting.
Chinese chicken curry is all about balance. The sauce has depth from a blend of spices and aromatics, yet it remains light enough to let the chicken shine. It’s a dish that warms you from the inside out — hearty, filling, and packed with flavour.
And then there’s fried rice. Simple on the surface, but when done properly it’s a masterpiece of textures and tastes. The rice should be fluffy but with just enough bite, kissed by the wok’s heat, with soy sauce, sesame oil, and egg binding everything together. It’s the kind of dish that’s just as good on its own as it is alongside curry.
What makes this combination so special is its familiarity. For many of us, Chinese chicken curry with fried rice is pure nostalgia — a dish that reminds us of Friday night takeaways, family gatherings, or late-night suppers. But it’s also timeless, a meal that never goes out of fashion because it delivers exactly what we crave: flavour, comfort, and satisfaction in every bite.
Recreating it at home means you can experience all that goodness whenever you like. It’s quick to make, doesn’t require complicated techniques, and always delivers. Curry and rice — simple, classic, unbeatable.
Chinese Chicken Curry and Fried Rice
Ingredients
Chinese Chicken Curry
- 3 tbsp Chinese Curry Paste or Powder
- 200 g Chicken
- ½ Onion
- ¼ Cup Peas
- ½ Cup Mushrooms
- ¼ tsp Salt
- 1 tsp Sugar
- 1 tbsp Oi
Fried Rice
- 300 g Cooked long grain white rice
- 2 Eggs whisked
- ½ tsp Salt
- ½ tbsp Light Soy sauce
- 1 tsp Dark Soy sauce
- 1 tsp Sesame Oil
- 1 tbsp Oil I use rice bran or groundnut
Instructions
Chinese Chicken Curry
- Place your chicken breast into cold water over a high heat, once water is boiling allow to cook for a further 12 to 15 minutes.
- Now plunge into ice cold water and allow to cool completely. Drain and then chop into bite size chinks.
- Add oil to a hot wok, add in your onions and once translucent add in your mushrooms and chicken, fry for 2 minutes.
- Add in your salt, sugar and mix well. Now add your curry powder or paste, mix into your ingredient’s and then add ½ to 1 cup cold water, once the sauce begins to boil add more water until you get your desired consistency.
- Finally add in your peas and then serve.
Fried Rice
- Add oil to a hot wok, now add your whisked egg and once cooked add your rice, fry until slightly toasted and heated all the way through.
- Add the remainder of the ingredient’s, cook for a further 2 minutes and then serve.
