This Thai Green Curry Fried Rice is packed full of flavor and so simple to make! Dinner is served with just a few pantry staples, day-old rice, and any leftover veggies you have. This quick and easy one-pan meal is incredibly delicious and vegan!
This stir-fried rice is perfect for busy weeknights or when you’re trying to use up some leftovers! It’s a beautiful combination of Thai-inspired green curry and fried rice!
I include my favorite green curry veggies, but feel free to get creative here! You can even toss in some chickpeas or tofu to up the protein.
Be sure to check out my Thai Noodle Salad, Egg Roll in a Bowl, Thai Fried Rice, and Stir Fry Noodles for more flavorful meal ideas!
Reasons To Love This Recipe
- Customizable
- No meat or eggs
- All cooked in one pan
- Full of healthy veggies
- Quick and easy to make
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Ingredients and Substitutions
- Rice – Jasmine rice or any other type of white rice will work.
- Olive Oil – Sauté the onions in a little bit of oil.
- Shallots – Shallots are so good here, but any onion can be used.
- Garlic & Ginger – Try to use fresh garlic and ginger here for unbeatable flavor.
- Green Curry Paste – Vegan Thai green curry paste is so convenient to keep on hand and delicious in many meals. It’s usually in the international section of the grocery store near the curry sauces.
- Coconut Milk – Canned, full fat coconut milk adds creaminess and moisture. Soy milk or vegetable broth can be used as a replacement, if needed.
- Soy Sauce – Use low-sodium soy sauce or liquid aminos.
- Lime Juice – A little lime juice adds some tang.
- Brown Sugar – Light brown sugar or another sweetener of your choice brings a nice balance to the dish.
- Veggies – I like to toss in baby corn (canned or fresh) and bell peppers.
- Herbs – I highly recommend Thai basil if you can find some. It can be found at Asian markets. If not, regular fresh basil and a few mint leaves would be a nice substitute.
- Seasoning – Sprinkle in a little salt and pepper just before serving.
Step-By-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Make the rice the day before or morning of, if possible. If you’re only able to make it just before cooking the meal, spread it out on a large baking sheet to air dry until you’re ready to add it to the pan.
Prep the veggies by slicing them into thin pieces and mincing the garlic and ginger. Gather the other ingredients because the meal cooks quickly.
Heat a large pan over medium-high heat and sauté the shallots until they’re softened and slightly translucent.
Add the garlic, ginger, and green curry paste and let them cook for about a minute until they’re fragrant.
Stir in the coconut milk, soy sauce, sugar, and lime juice. Bring it to a low boil, then add the rice. Break up the clumps and spread it out to absorb the green curry sauce.
Fold in the bell peppers and baby corn. Stir occasionally and let it cook until the extra moisture is absorbed and the rice starts to crisp up (10-12 minutes). Turn off the heat and stir in the Thai basil leaves.
Garnish the fried rice with Thai basil leaves, fresh cilantro, red chili slices, and lime wedges. Enjoy!
Tips For Success
- Make the rice a day ahead if you can.
- If not, spread it out to air dry before adding it to the curry sauce.
- Pat the veggies dry to minimize the amount of liquid that’s added to the rice.
- If you can’t find Thai basil, use regular basil and a few mint leaves for a similar flavor.
Recipe Variation Ideas
- Toss in chickpeas or tofu for more protein.
- Sprinkle in red chili peppers or red pepper flakes if you want spicy fried rice.
- Add any of your favorite veggies such as broccoli, snow peas, green beans, peas, carrots, eggplant, etc.
Storage & Reheating
Store leftovers in a sealed dish in the refrigerator for 4 days or the freezer for 2 months. If frozen, move it to the refrigerator the night before or defrost it in the microwave. Reheat the rice in a pan over medium heat until it’s heated through. You can also microwave it, but that will cause it to lose some of its crispness.
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Green Curry Fried Rice
Bonnie – Serene Trail
Equipment
- large pan or wok
Ingredients
- 3 cups cooked white rice, cooled (1 cup/200g uncooked)
- 2 tbsp oil, such as peanut, sesame, olive, avocado, etc.
- 2 shallots, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp green curry paste
- 1/2 cup full-fat coconut milk, canned, (120ml)
- 1 tbsp soy sauce, low-sodium
- 1/2 tbsp lime juice
- 2 tsp brown sugar
- 1 cup baby corn, halved, (130g)
- 1 red bell pepper, 1-inch slices
- 1/2 cup fresh Thai basil leaves, or Italian basil, (12g)
- salt & pepper to taste
- optional garnish: cilantro leaves, basil, lime wedges, red chili pepper slices
Instructions
- Make 1 cup of rice, which will yield about 3 cups when cooked. Do this by bringing 1 cup of rinsed rice and 2 cups of water to a boil. Then, reduce the heat to low and cover the pot. It should be done after 15-20 minutes or when the water is fully absorbed.
- It's best if the rice is made the day before or morning of, but it’s okay if not. If it's made well ahead of time, store it covered in the refrigerator until you're ready to use it. If it's made just before cooking the fried rice, spread it out on a large baking sheet to air dry until you're ready to add it to the pan.
- Prepare the veggies by slicing them into thin, 1-inch pieces and mincing the garlic and ginger. Pat the veggies dry. Gather the other ingredients because the meal cooks quickly.
- Heat a large pan over medium-high heat. Add the oil and then the shallots once the oil is hot. Sauté them for 1-2 minutes until they're softened and slightly translucent. Add the garlic, ginger, and green curry paste. Stir them as the cook for about a minute until they're fragrant.
- Stir in the coconut milk, soy sauce, lime juice, and sugar. Bring this to a low boil, then add the rice to the pan. Break up the clumps and spread it out to absorb the green curry sauce.
- Fold in the bell peppers and baby corn. Stir it occasionally, and be sure to scrape any bits off of the bottom of the pan. Let it cook until the extra moisture is absorbed and the rice starts to crisp up a bit (10 minutes). Turn off the heat and stir in the Thai basil leaves.
Video
Notes
- Make the rice a day ahead if you can. If not, spread it out to air dry before adding it to the curry sauce.
- Pat the veggies dry to minimize the amount of liquid that’s added to the rice.
- If you can’t find Thai basil, use regular basil and a few mint leaves for a similar flavor.
Nutrition
The nutritional information provided is an estimate from third-party calculations.