Learn how to make a delicious green curry fried rice recipe using simple ingredients. It’s a delicious weeknight dinner, packed with healthy vegetables, that you can prepare in minutes AND it’s great for meal prep.
If you have tried our Cauliflower fried rice and cilantro lime rice, you’ll undoubtedly love our green curry fried rice.
It’s easy and simple to prepare and tastes like something from a Thai restaurant!
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Why you’ll love this recipe
- Quick and easy. With simple ingredients and instructions, this recipe comes together in no time! You can even use left over day-old rice from the night before.
- Easy to customize. Add, skip or replace the spices or other ingredients to customize the taste as per your taste.
- Delicious. With a variety of seasonings and veggies, the taste will surely please everyone.
What I love the most about this is just how flavorful it is! The addition of the curry flavors truly transforms this dish from something standard to something pretty fancy.
Ingredients needed
This recipe calls for very simple ingredients and pantry staple spices. Here is what you’ll need:
- Carrot. Peel and slice them into pieces.
- Broccoli. Chopped into florets.
- Oil. Any neutral flavored oil to cook everything together.
- Yellow onions.
- Green onions.
- Garlic cloves. Minced.
- Frozen peas. Do not thaw them; we’ll be adding them to the pan from frozen.
- Red bell pepper. You can also use yellow or green bell pepper, but the red ones are definitely sweeter!
- Thai green curry paste. Found in the Asian aisle of the grocery store.
- Jasmine rice. Both white and brown rice can be used, so use whichever you prefer.
- Sugar. To balance the salty flavors.
- Tamari. Or use soy sauce.
- Cilantro. Chopped.
- Cashew nuts. Optional, but roasted cashew nuts add some delicious crunch!
How to make green curry fried rice
Simple is an understatement in making this dish, and the wok takes care of all the hard work. Ready to fry some rice?
Step 1: Steam veggies
Steam the carrot and broccoli until it becomes tender. Set aside.
Step 2: Prepare fried rice mixture
Add oil to a large wok or frying pan. Add the green onion, yellow onion, red pepper, garlic, and frozen peas and cook and stir-fry until peas are defrosted, and onions become soft.
Step 3: Add green curry paste
Add the green curry paste and mix it well with the fried rice mixture.
Step 4: Mix cooked rice
Then, add cooked rice to the pan and stir well to combine rice with the curry and veggie mixture. Season the rice with tamari and sugar.
Step 5: Add veggies and nuts
Add carrots, broccoli, and cashew nuts to the rice and mix well.
Tips to make the best recipe
- Always cool down your rice before mixing it with the fried rice mixture because if it is too hot, it will stick together and become mushy.
- For the best flavor, keep the flame high while cooking fried rice. The low flame will steam the ingredients, affecting flavor and texture.
- As fried rice is stir-fried, it’s best to cook them in a non-stick pan or wok to keep them sticking to the pan.
Variations
The beauty of this dish is just how easy it is to customize! Here are some ideas:
- Add protein. You can use chicken, beef, or any other meat, for your fried rice. Also, tofu or tempeh works great.
- Use frozen veggies. Frozen veggies will add the same flavor to your fried rice as fresh veggies.
- Add some sauces. Sauces, such as soy sauce, will add more flavor and color to your fried rice.
Storage instructions
To store. Place leftovers in an airtight container and store in the refrigerator for 2-3 days.
To freeze. Cool the rice first and then add them to the airtight container or freezer-safe bag to freeze for up to a month.
Reheating. You can reheat it in the microwave for 20-30 seconds before serving.
More rice recipes to try
- Asian rice balls
- Brown rice black lentil salad
- Forbidden black rice salad
- Roasted cauliflower and brown rice salad
- Rice paper rolls
Green Curry Fried Rice
Ingredients
- 1 large Carrot sliced into rounds
- 1 small Broccoli cut
- 3 tablespoons Canola Oil
- 1 small Yellow Onion sliced
- 3 stalks Green onions sliced
- 2 cloves Garlic minced
- 1 cup Peas frozen
- 1 Red Bell Pepper sliced
- 2 Tablespoons Green Curry Paste
- 2 cups cooked Jasmine Rice preferably refrigerated overnight
- 1/2 teaspoon Sugar
- 2 teaspoons Tamari
- 1/2 cup Cashews roasted
- 1/2 cup Cilantro chopped
Instructions
- Steam broccoli and carrot till tender and set aside.
- In a large frying pan or a wok, heat canola oil up. Add sliced yellow onion, spring onion, garlic, red pepper, and frozen peas into the pan and cook until the onion has softened and the peas have defrosted.
- Add green curry paste to the pan and mix it in well – this may be difficult with some commercial pastes that are rather thick in texture, but keep stirring, and it'll all come together.
- Once combined, add cooked Jasmine rice to the pan and toss well, ensuring each grain of rice has been coated in the curry/veggie mixture. Season with sugar and tamari.
- Add steamed carrot, broccoli, and cashew nuts to the pan and mix in well. Turn the heat off and sprinkle chopped cilantro into the pan. Mix well, and garnish with more cilantro and spring onions.
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