Green Curry Fried Rice
This easy vegan Thai Green Curry Fried Rice is full of delicious flavor! Day-old rice, leftover veggies, green curry paste, and a few simple ingredients are all you need!
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Bonnie - Serene Trail
Servings: 6
Calories: 466kcal
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
Calories: 466kcal | Carbohydrates: 81.7g | Protein: 7.9g | Fat: 11.7g | Saturated Fat: 5.1g | Sodium: 464mg | Potassium: 253mg | Fiber: 5.2g | Sugar: 6g | Calcium: 42mg | Iron: 5mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.