Curry Fried Rice

5 from 2 votes

This easy curry fried rice combines crispy rice, edamame and vegetables with a flavourful Thai red curry peanut sauce. Ready in 30 minutes, this vegan fried rice is packed with vegetables and plant-based protein and makes an easy weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Asian

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

2 tbsp red curry paste 35 g
2 tbsp peanut butter 30 g
1 tbsp rice wine vinegar 15 mL
3 tbsp soy sauce or tamari 45 mL
1-2 tbsp water
2 tsp sesame oil, divided 10 mL
1 small white onion diced, about 1 cup, 150 g
2 medium carrots peeled and diced, about 1 cup, 150 g
1 cup chopped green onion 75 g
2 cups broccoli florets 175 g
3 cloves garlic minced (10 g)
1 tbsp minced fresh ginger
3 cups cooked, chilled white rice 390 g (about 1 cup uncooked rice)
1 cup shelled edamame 170 g
Optional garnishes: chopped peanuts or cashews, sriracha or chili crisp

Instructions

Prepare Rice: If you don't have rice prepared, cook it now according to package instructions then place in a container or spread on a baking sheet, uncovered, in the fridge until completely cool and dried out. If you're making it the day before, cover and store in the fridge overnight.
Make the sauce: In a small bowl, whisk together the red curry paste, peanut butter, rice wine vinegar and soy sauce or tamari. Add 1–2 tablespoons water and whisk until smooth and pourable. Set aside.
Cook the vegetables: 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. Add the garlic, ginger and most of the green onion (reserve some for topping) and cook for 1-2 minutes, stirring constantly, until fragrant. Add the broccoli and cook for 2–3 minutes, stirring often, until bright green and slightly tender.
Set vegetables aside: Remove most of the vegetables from the skillet and set aside. It's ok if some remain in the pan, you're just making room for the rice to be in contact with the skillet.
Crisp the rice: Add remaining 1 tsp sesame oil to skillet. Add the chilled cooked rice and edamame and press into an even layer. Cook undisturbed for 2–3 minutes to allow the rice to brown and crisp. Stir, scraping up any browned bits, then spread the rice out again and cook for another 2-3 minutes.
Add vegetables and sauce: Return the vegetables to the skillet and pour the sauce over everything. Stir well to coat. Spread into an even layer and cook for 2–3 minutes. Stir, scraping up any browned bits from the bottom of the pan, then spread out again and cook for another 2–3 minutes. Stir once more before serving.
Serve: Taste and adjust seasoning as needed. Serve topped with the remaining ¼ cup green onion and optional chopped peanuts or cashews, sriracha or chili crisp.

Notes

Leftovers can be stored in a sealed container in the fridge for up to 4 days or cooled and frozen in a freezer bag or container for up to 3 months. Thaw then reheat in a skillet or in the microwave.

For peanut-free: use almond butter or sunflower seed butter. For nut-free: use sunflower seed butter. For gluten-free: use gluten-free tamari instead of soy sauce.

Rice: You’ll need about 1 cup uncooked white rice to yield 3 cups cooked rice. For the best fried rice texture, cook the rice the day before and refrigerate it overnight. Day-old rice works especially well because it’s drier and less likely to become mushy when stir-fried.

Nutrition