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This spin on the takeout classic gets dynamic Indian-inspired flavor from the vadouvan curry powder used to spice fluffy rice. It’s deliciously brought together with tender bites of chicken, smoky poblano pepper, and in traditional style, soft scrambled egg.

Ethan Mick

with Sweet Chili Sauce

Curry-Spiced Chicken Fried Rice

Chopped Chicken Breast

Pasture-Raised Egg

Jasmine Rice

Poblano Pepper

Yellow Onion

Sweet Chili Sauce

Roasted Peanuts

Asian-Style Sautéed Aromatics

Vadouvan Curry Powder

Ingredients

In a medium pot, combine the** rice**, **half the curry powder** (you will have extra), **a big pinch of salt**, and** 1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:

While the rice cooks, halve, peel, and thinly slice the **onion**. Roughly chop the **peanuts**. Wash and dry the **pepper**; cut off and discard the stem, then remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Prepare the ingredients:

While the rice continues to cook, pat the **chicken** dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of **olive oil** on medium-high until hot. Add the **seasoned chicken** in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **sliced onion** and **as much of the sliced pepper as you’d like**, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through.

Cook the chicken & vegetables:

While the chicken and vegetables cook, crack the **egg** into a bowl; season with salt and pepper and beat until smooth.Using a spoon, move the **cooked chicken and vegetables** to one side of the pan. Add a drizzle of **olive oil** to the other side, then add the **beaten egg**. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the chicken, vegetables, and egg to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the egg:

In the same pan, heat the **sautéed aromatics** on medium-high until hot. Add the **cooked rice** in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of **cooked chicken**, **vegetables**, **and egg**; stir to combine. Serve the **chicken fried rice** drizzled with the **sweet chili sauce**. Garnish with the **chopped peanuts**. Enjoy!