Curry Fried Rice

Why You’ll Love Curry Fried Rice

• Ready in under 30 minutes. It’s quick enough for a weeknight dinner but still feels like a complete, satisfying meal.
• Big flavour from a simple sauce. Red curry paste, peanut butter, soy sauce and rice vinegar come together for a savory, slightly spicy sauce with a little tang.
• Crispy, not mushy. Chilled rice is cooked in a hot pan, giving it time to brown and crisp before the sauce and vegetables are added.
• Plant-based and satisfying. Edamame adds plant-based protein, while rice provides carbohydrates and the vegetables contribute fibre, colour and texture.
• Easy to customize. Add different vegetables, proteins, adjust the spice level or finish it with peanuts, cashews, sriracha or chili crisp.
• Great for leftovers. It stores well in the refrigerator, making it a good option for meal prep or an easy lunch the next day.

For more fried rice recipes, try this Cabbage Fried Rice, Vegan Mushroom Fried Rice Recipe or for a low-carb fried rice, Vegan Cauliflower Fried Rice

Ingredients You’ll Need

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

• Red curry paste: This is the main source of flavour and heat in the sauce. I use Thai Kitchen Red Curry Paste, which gives the fried rice plenty of curry flavour without making it very spicy. Curry pastes vary by brand, so adjust the amount to your taste and check the label if you need the recipe to be vegan.
• Peanut butter: Adds creaminess, richness and a subtle nutty flavour that pairs especially well with red curry paste. Use natural peanut butter without added oil or sugar.
• Rice vinegar: Adds acidity to balance the richness of the peanut butter and sesame oil.
• Soy sauce or tamari: Adds salt and savoury umami flavour. Use gluten-free tamari if needed.
• Sesame oil: Adds a nutty sesame flavour to the fried rice. Though you can substitute another cooking oil, sesame oil is recommended for the best flavour.
• Garlic and ginger: You can substitute 1 tsp ground ginger for the fresh ginger if needed, but fresh ginger provides the best flavour. Feel free to add more or less garlic, as desired.
• Vegetables: Onion, carrot, broccoli and green onion add colour, texture and flavour. Cut the onion and carrot fairly small and keep the broccoli in small florets so everything cooks quickly.
• Cooked white rice: Cold, cooked rice is essential for good fried rice. Rice that’s been refrigerated overnight is firmer and drier, so it can brown and crisp in the skillet rather than turning soft or mushy.
• Shelled edamame: Frozen shelled edamame works well; thaw it before adding if possible, or allow a little extra cooking time. Chickpeas can be used in place of edamame

Variations

• Add tofu: Cube extra-firm tofu and pan-fry it until golden and crisp. Remove from the pan, then add it back with the vegetables and sauce at the end.
• Make scrambled tofu fried rice: Prepare this Tofu Scramble separately then add to the pan when you add the sauce. If you don’t need the recipe to be vegan, add scrambled eggs for a more traditional fried-rice variation.
• Use different vegetables: Swap or add vegetables such as bell pepper, snap peas, green beans, mushrooms, peas, corn, cabbage, zucchini or frozen peas.
• Add pineapple: Stir in diced fresh or canned pineapple at the end for a sweet and savoury combination.
• Make it spicier: Serve with sriracha, chili crisp or sliced fresh chili.
• Add more crunch: Top with chopped peanuts or cashews, or add bean sprouts just before serving.
• Make it nut-free: Replace the peanut butter with sunflower seed butter.

How to Make Curry Fried Rice

Before You Start: The recipe calls for cooked and cooled white rice, so you’ll need to prepare that in advance. You can make it a few hours beforehand or preferably, the day before. Cook the rice according to package instructions and place in the fridge until completely cool and somewhat dried out – this is the best kind of rice for making fried rice!

1. Make the sauce. Whisk together the red curry paste, peanut butter, rice vinegar and soy sauce or tamari. Add 1–2 tbsp water as needed until smooth and pourable. Set aside.

2. Cook the onion and carrot. Heat 1 tsp sesame oil in a large skillet or wok over medium-high heat. Add the onion and carrot and cook for 3–4 minutes, stirring occasionally, until the onion starts to soften and the carrot is slightly tender.

3. Add the aromatics. Add the garlic, ginger and ¾ cup green onion. Cook for 1-2 minutes, stirring constantly, until fragrant.

4. Cook the broccoli. Add the broccoli and cook for 2–3 minutes, stirring often, until bright green and slightly tender but still crisp. Remove most of the vegetables from the skillet and set aside. Leaving a small amount behind is fine. This creates more room for the rice to spread across the hot pan and crisp.

5. Crisp the rice. Add the remaining 1 tsp sesame oil. Add the chilled rice and edamame and spread into an even layer. Cook undisturbed for 2–3 minutes. Stir, scraping up any browned bits, then spread the rice out again and cook for another 2-3 minutes.

6. Add the vegetables and sauce. Return the vegetables to the skillet and pour in the sauce. Stir well to coat everything. Spread into an even layer and cook for 2-3 minutes. Stir, spread out again and cook for another 2-3 minutes, allowing some of the rice to brown and crisp.

Taste and adjust seasoning. Top with the remaining ¼ cup green onion and optional peanuts or cashews, sriracha or chili crisp.