Description
Thai Curry Fried Rice transforms leftover rice, veggies and protein into a spicy, savory masterpiece in under 30 minutes!
Ingredients
4 cups day-old cooked jasmine rice
3 tbsp Thai curry paste: any paste you have on hand like Massaman Curry Paste, Panang Curry Paste, Yellow Curry Paste, Green Curry Paste, Red Curry Paste, divided, (more or less to taste depending on spicy tolerance)
1.5 cups mixed vegetables of your choice: bell peppers, carrots, green beans, cabbage, eggplant all work great—really whatever you need to use up
1.5 cups protein of choice: cooked chicken, shrimp, Thai fried tofu, pork, or tempeh
1/2 cup coconut milk, divided
1–2 tbsp, to taste, fish sauce,
1–2 tbsp, to taste, oyster sauce
1–3 tsp, to taste, brown sugar
handful of Thai basil and cilantro leaves (optional)
2 kaffir lime leaves, slivered (optional)
Instructions
1. Stir-Fry the Curry Base
Heat a few tablespoons of oil in a large wok or skillet. Add 1 tbsp of curry paste and stir-fry until fragrant. Add 3 tbsp of coconut milk and stir until it combines and bubbles.
2. Add the Protein and Veggies
Add your 1.5 cups protein and stir-fry until mostly cooked through. Add your 1.5 cups veggies and cook until just softened. Remove everything from the pan and set aside.
3. Stir-Fry the Rice
Add a bit more oil, then 2 tbsp. more curry paste and the remaining coconut milk. Stir-fry until bubbling. Add in the 4 cups of day-old rice and break it up with your spatula, tossing until evenly coated.
4. Bring it All Together
Return the cooked protein and veggies to the pan. Add to taste 1-2 tbsp. fish sauce, 1-2 tbsp.oyster sauce, and 1-2 tbsp.brown sugar. Toss until everything is heated through and coated in curry goodness.
5. Finish with Herbs
Turn off the heat and stir in the handful of fresh Thai basil mixed with cilantro leaves and 2 slivered kaffir lime leaves if using. Add Nam Pla Prik, aka my Thai Flavor Bomb Sauce if you want it extra spicy!
Notes
Additions and Substitutions
- Coconut milk substitute: Splash of heavy cream or leave it out.
- Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt or coconut aminos, or salt to taste
- Oyster Sauce substitute: ½ tbsp hoisin sauce, ½ tbsp soy sauce mixed together
Recipe Tips & Tricks
- Use day-old cold rice: Fresh rice will get soggy—cold rice gives you the best texture. Need more fried rice tips? Check out my 5 Tips on how to make perfect fried rice post!
- Stir-fry the curry paste first: This wakes up the spices and gives your rice way more flavor.
- Customize it: Make it your own with whatever veggies or protein you love.
- Want a more specific recipe? Check out my Green Curry Fried Rice recipe!
- Prep Time: 10
- Cook Time: 5
- Category: Fried Rice
- Method: Stir-Fry
- Cuisine: Thai