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Close up of a bowl of vegetable curry fried rice topped with scallions and cashews.

Curry Fried Rice

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: Asian
  • Diet: Vegan


This delicious curry fried rice is easy to make in under 30 minutes for a healthy and satisfying weeknight meal.


  • 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)


  1. 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.
  2. When you’re ready to begin, heat a large skillet over medium high heat and add 1 tsp of the sesame oil.
  3. Add the broccoli, green onion, garlic and carrot and cook for 4-5 minutes, stirring often.
  4. 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. 
  5. When the veggies are done cooking, remove from the pan and set aside.
  6. 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.
  7. Add the veggies back to the pan along with the prepared sauce and mix well.
  8. 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.
  9. 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