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Golden curry-spiced rice is stir-fried with vegetables and your choice of protein for a fragrant, colorful meal. This family-friendly dish brings warm, aromatic flavors and is easily customized for any preference.
Prepare all ingredients: dice the carrot and onion, slice the green onions, and cube the chicken breast into small, bite-sized pieces. Break up the cold, cooked rice with your hands or a spoon to avoid clumps.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and cook, stirring, for 3–4 minutes until just cooked through. Remove chicken from the pan and set aside.
Add another tablespoon of oil to the skillet. Add carrot and onion, and stir-fry over medium-high heat for about 2–3 minutes until the vegetables are slightly softened but retain their color.
Push vegetables to the side. Crack the eggs into the open space, scrambling immediately, and cook until just set before combining with vegetables. Add peas, cooked rice, and return the chicken to the skillet.
Sprinkle curry powder evenly over the contents, then pour the soy sauce over. Toss everything together over medium-high heat, making sure all rice is coated with curry and heated through. Season with salt and pepper. Stir in green onions at the very end for freshness and color. Serve hot.
