Curry Fried Rice Recipe


One of the key ingredients in this easy curry fried rice are the toasted spices. Toasting the spices draws out their oils which will emphasize the flavors and make them more fragrant. It’s delicious on its own but you can also pair it with fish, stewed chicken, goat, or lamb. Try it out with this savory Lamb Stew!

Curry Fried Rice Recipe

How To Make Curry Fried Rice

If you love sweet and savory flavors, you will enjoy this curry fried rice even on its own.

Cook: 35 mins
Total: 35 mins


  • 2 tsp ground black pepper
  • 1 tsp ground white pepper
  • 3 tbsp curry powder
  • 1 tbsp vegetable oil, or any neutral oils
  • 10 curry leaves, fresh
  • 6 tbsp unsalted butter, divided
  • 6 oz red onions, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 3 tbsp soy sauce, plus more as needed
  • 2 tbsp oyster sauce, plus more as needed
  • 2 tbsp brown sugar
  • 3 green finger chilies, deseeded and chopped
  • 4 cups white long-grain rice, cooked, preferably cooked the day before
  • lime juice, (from 1 lime)
  • salt and ground black pepper, to taste

For Serving:

  • 1 egg, sunny-side-up egg per serving
  • 1 tsp cilantro, chopped, per serving
  • 1 lime wedge, per serving


  1. In a large skillet over medium heat, add black and white peppers and curry powder. Toast, shaking the pan occasionally, until fragrant, no more than 30 seconds. Set aside.

  2. Clean the same skillet as necessary, add and heat up the oil. When it shimmers, add the curry leaves, and fry no more than a minute.

  3. Add and melt 4 tablespoons of butter into the same skillet with the curry leaves, then add the onions and garlic. Saute for roughly 5 to 8 minutes, until translucent.

  4. Add the chilis, soy sauce, oyster sauce, toasted curry spice mix, and sugar. Cook for 3 to 5 minutes, stirring occasionally, until thickened.

  5. Season to taste with soy sauce and oyster sauce if you want to go a little saltier or sweeter. Set aside curry paste.*

  6. To make the rice, melt the remaining 2 tablespoons of butter over medium-high high.

  7. Add the rice and allow it to crisp slightly. If necessary, flake the cooked rice by adding no more than ¼ cup of water. This will separate the cooked grains, making it easier to cook.

  8. Add roughly 3 tablespoons of curry paste into the rice and saute for roughly 5 minutes until rice turns slightly crispy and curry paste has been evenly incorporated.

  9. Add the juice of 1 lime, toss to combine, then season to taste and adjust as necessary.

  10. Serve with lime wedges, a sunny-side-up egg, and garnish with cilantro. Rice goes well alongside fried fish, stewed chicken, goat or lamb, or just on its own.

Recipe Notes

*You can do this in advance. To store the curry paste, transfer it to a lidded container. Let cool, cover, and refrigerate for up to 1 month.


  • Sugar: 11g
  • :
  • Calcium: 169mg
  • Calories: 1225kcal
  • Carbohydrates: 220g
  • Cholesterol: 115mg
  • Fat: 27g
  • Fiber: 7g
  • Iron: 5mg
  • Monounsaturated Fat: 7g
  • Polyunsaturated Fat: 2g
  • Potassium: 578mg
  • Protein: 24g
  • Saturated Fat: 15g
  • Sodium: 1378mg
  • Trans Fat: 1g
  • Vitamin A: 978IU
  • Vitamin C: 74mg
Nutrition Disclaimer
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