Thai Chicken Curry Fried Rice for Stressful Days

The Story Behind This Dish

Some weeks feel like a blur—rushing between work, family, and the endless little tasks that pile up. By Friday, the exhaustion sets in, and the thought of cooking something complicated feels impossible. That’s when I turn to this Thai Chicken Curry Fried Rice. With day-old rice and a handful of simple ingredients, the aromas of turmeric, garlic, and lime fill the kitchen. The sizzle of the wok feels like therapy, a way to shake off the heaviness of the week. And by the time I sit down with a warm bowl, topped with a fried egg, it feels less like dinner and more like a reset button. Quick. Comforting. Healing.

Ingredients

• 60ml (1/4 cup) vegetable oil

• 250g chicken breast fillet, chopped

• 1/2 brown onion, chopped

• 2 garlic cloves, finely chopped

• 1/2 carrot, finely chopped

• 1 tbsp Thai spice mix

• 1 tsp ground turmeric

• 375g (2 1/2 cups) cooked day-old jasmine rice

• 2 tsp fish sauce

• 1 tsp brown sugar

• 80g (1/2 cup) peas

• 55g (1/3 cup) toasted cashews

• 3 green shallots, sliced

• Juice of 1/2 lime

• Fried eggs, to serve

• Lime wedges, to serve

Method

Cook the chicken
Heat 1 tbsp oil in a wok. Stir-fry chicken for 3–4 minutes until golden and just cooked. Set aside.

Build the flavour
In the same wok, add remaining oil. Stir-fry onion and garlic until aromatic. Add carrot, spice mix, and turmeric. Cook until softened.

Bring it all together
Stir in rice, chicken, fish sauce, and sugar. Cook 2–3 minutes, breaking up clumps. Add peas, cashews, shallots, and lime juice. Stir-fry until peas are bright and hot.

Serve & reset
Scoop into bowls, top with a fried egg, and serve with lime wedges.

Tips for Soulful Cooking

• Use day-old rice—it keeps the grains light and separate.

• Swap cashews for peanuts if that’s what’s in the pantry.

• Add chili for extra heat if the week has been especially heavy.