Curry Fried Rice
You’ll love this easy, vegan curry fried rice recipe for a quick and healthy dinner that’s even better the next day.
Fried rice is such a wonderful comfort food and it’s really easy to make endless variations of the classic dish at home.
This Thai-inspired red curry fried rice is perfectly seasoned, packed with veggies and makes a filling, high-protein plant-based meal that always delivers on flavour.
- Dietary Needs: Vegan, gluten-free, can be nut-free.
- Nutrition Features: Under 300 calories per serving with 10 g of plant-based protein.
- Easy to make in less than 30 minutes.
- Customize with whatever veggies you have on hand or add an additional protein source.
- Stores well so makes a great option for meal prep.
Ingredient & Substitution Notes
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Red Curry Paste: I like Thai Kitchen Red Curry Paste but you can use any kind you prefer. Yellow curry paste also works!
- Peanut Butter: Use natural peanut butter without added oil or sugar. Almond butter also works.
- Rice Wine Vinegar: Seasoned or unseasoned both work.
- Soy Sauce: Use low-sodium soy sauce or gluten-free tamari, if needed.
- Sesame Oil: Adds the best flavour for fried rice but you can use another cooking oil or substitute water or broth for oil-free “fried” rice.
- Rice: Any kind of rice works but I like a long-grain white rice like basmati recipe best for fried rice. Jasmine or brown rice works if you prefer! Day old cooked rice is preferred.
- Edamame: You’ll need shelled edamame beans.
Scroll to the bottom of this page to find the complete written recipe. The section below shows the step-by-step process with photos for visual reference and tips.
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!
Step 1: Add 1 tsp of the sesame oil to a large skillet and heat over medium high heat. Add the broccoli, carrot, scallion and garlic and stir fry for 4-5 minutes. Once they’re done, remove from the pan and set aside.
Step 2: While the veggies are cooking, mix up the sauce in a container until fully combined. This includes the red curry paste, soy sauce, rice wine vinegar and peanut butter.
Step 3: Add the remaining sesame oil to the pan along with the rice and edamame.
Spread the mixture in an even layer in the pan and let it cook for 2 minutes. Stir and scrape any browned bits off the bottom of the pan, then spread in an even layer and repeat 1-2 times.
Step 4: Add the veggies back to the pan along with the prepared sauce. Mix everything up then spread the mixture in an even layer again and let cook for 1-2 minutes, stir, repeat 1-2 times until browned to your liking.
Serve hot topped with thinly sliced scallions and peanuts or cashews. Don’t forget the Sriracha if you like some heat!
Tips & Notes
- Adding Protein: Add baked tofu, tofu scramble, crumbled or cubed tempeh or chickpeas when you add the veggies and sauce to the pan (use chickpeas instead of edamame for a soy-free recipe).
- Peas and Corn: Try adding 1/2 cup green peas or corn when you add the veggies and sauce to the pan.
- Other veggies that work well are bell pepper, mushroom or zucchini.
- The recipe makes 4 servings but they’re a little on the small side for a meal (just 282 calories per serving). For a large serving size, you can increase the amount of rice up to 5 cups cooked or reduce the serving size to 2-3 servings. As is, it’s still pretty filling for a light meal!
- For a soy-free recipe, use chickpeas instead of edamame and coconut aminos instead of soy sauce.
It can be! Just make sure you use tamari instead of soy sauce and check the ingredients on the curry paste you use.
Yep. For a peanut-free recipe, use almond butter instead of peanut butter. For a nut-free recipe, use Wowbutter or sunflower seed butter instead of peanut butter.
That’s ok! You can make freshly cooked rice then chill in the fridge, uncovered, until completely cool and somewhat dried out.
If you’re leaving it overnight, you can store it in a sealed container in the fridge until you’re ready to use.
Sure! Let it cool then store in a freezer bag or container. When you’re ready to enjoy, thaw in the fridge then reheat in a skillet or in the microwave until heated through.
This is handy for freezing individual servings for meal prep.
- Let cool before storing.
- Fridge: Store in a sealed container for up to 5 days.
- Freeze: Store in a sealed container or freezer bag for up to 4 months. Thaw in the fridge.
- Reheating: Leftover rice can be reheated in a skillet or in the microwave until heated through.
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- 2 tbsp red curry paste (35 g)
- 2 tbsp peanut butter (30 g)
- 1 tbsp rice wine vinegar (15 mL)
- 3 tbsp low-sodium soy sauce or gluten-free tamari (45 mL)
- 2 tsp sesame oil, divided (10 mL)
- 2 heaping cups small broccoli florets (175 g)
- 1 cup diced carrot (150 g)
- 1.5 cup roughly chopped green onion/scallion (75 g)
- 2 cloves garlic, minced (10 g)
- 3 cups cooked and chilled white rice (390 g)
- 1 cup frozen shelled edamame (170 g)
- thinly sliced scallions, for serving (optional)
- chopped peanuts or cashews, for serving (optional)
- If you don’t have rice prepared, cook it now according to package instructions then place in a container, uncovered, in the fridge until completely cool and somewhat dried out. If you’re making it the day before, cover and store in the fridge overnight.
- When you’re ready to begin, heat a large skillet over medium high heat and add 1 tsp of the sesame oil.
- Add the broccoli, green onion, garlic and carrot and cook for 4-5 minutes, stirring often.
- While the veggies are cooking, add the red curry paste, soy sauce, rice wine vinegar and peanut butter to a bowl or container and mix well until fully combined into a smooth sauce.
- When the veggies are done cooking, remove from the pan and set aside.
- Add the remaining 1 tsp sesame oil to the pan along with the rice and edamame. Spread the rice in an even layer and allow to cook for 2-3 minutes so it can brown and crisp on the bottom. Stir the rice, scraping any browned bits from the pan, then spread in an even layer again and cook for another minute or two.
- Add the veggies back to the pan along with the prepared sauce and mix well.
- Spread the mixture in an even layer, cook for 1-2 minutes, stir well then spread it out again and cook for another minute or two.
- Serve topped with thinly sliced green onion and peanuts or cashews, if desired.
Leftovers can be stored in a sealed container in the fridge for up to 5 days or cooled and frozen in a freezer bag or container for up to 4 months. Thaw if needed then reheat in a skillet or in the microwave.
For peanut-free, you can use almond butter. For nut-free, sunflower seed butter or Wowbutter works. For soy-free, use chickpeas instead of edamame and coconut aminos instead of soy sauce. For gluten-free, use gluten-free tamari or coconut aminos instead of soy sauce.
For oil-free, use water or broth instead of sesame oil, though sesame oil is preferred for the bext flavour and texture in the final dish.
The amount of rice can be increased up to 5 cups cooked for a larger serving size.
- Serving Size: 1/4 of recipe
- Calories: 282
- Sodium: 237 mg
- Fat: 8 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 10 g
Keywords: curry fried rice, red curry fried rice