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    Home » Mains & Entrees

    Thai Green Curry Fried Rice

    Published: Feb 5, 2021 · Modified: Mar 12, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This Thai green curry fried rice is super flavorful & delicious, yet surprisingly easy to make! A great way to use up leftover rice & is naturally vegan.

    An overhead shot of 2 plates of green curry fried rice.

    Looking for something that is quick to make for dinner ? You definitely want to try out this green curry fried rice ! It is ready under 30 minutes, yet is a really great hearty yet healthy meal.

    Curry paste is just one of those super versatile ingredients and you can do much more with it other than making regular Thai curry.

    Like my tofu egg fried rice and broccoli rice casserole, this recipe is really great for using up leftover rice ! But if you don't have any, no worries as instruction will be provided below for freshly cooked rice.

    Jump to:
    • 🥕What you will need
    • 🍚Substitutions / add-ins
    • 🔪How to make
    • ✔Notes / Tips
    • ❔Commonly asked questions
    • 🍽More vegan asian recipes
    • 📖 Recipe

    🥕What you will need

    Ingredients needed like green peas, carrot, rice, garlic, green curry paste, coconut milk and soy sauce.

    🍚Substitutions / add-ins

    • For the green curry paste, I am using Thai's kitchen ones as it is vegan. Some brands are not vegan as shrimp paste may be added.
    • Feel free to substitute or add in veggies you have on hand. Some that works well are corn kernels, bell peppers, shredded cabbage or even frozen vegetable mix.
    • I am using brown rice in this recipe, but any other kinds of long grain rice like white rice or basmati rice can be used instead.
    • Full fat coconut milk will give this fried rice the most flavor, but you can also use the skimmed ones.

    🔪How to make

    Heat up a tablespoon of oil in a cast-iron skillet / non-stick pan. To make it oil-free, omit the oil and use ¼ cup of broth / water instead.

    Add the curry paste and garlic in. Saute until fragrant, for 2-3 minutes.

    Sauteing garlic and green curry paste in a black cast iron pan.

    Next, stir in the carrots and cook until softened, about 3-4 minutes.

    Adding carrots to the pan.

    Stir in the rice, coconut milk and green peas and cook for another 4-5 minutes, or until they are thoroughly heated. Turn off the heat.

    Pour in half the soy sauce, give it a taste and add more, if needed. You can also add more green curry paste to make it spicier.

    Serve and enjoy while hot !

    Green curry fried rice in a cast iron pan with a wooden spatula on the side.

    ✔Notes / Tips

    • Freshly cooked rice can be used in this recipe, but I recommend freezing them for about an hour to dry them out slightly to yield the best result.
    • To make this oil-free, substitute the oil and use ¼ cup of vegetable broth or water to saute instead. You might want to add more water in 1 tablespoon increment if the mixture is getting too dry in the cooking process.
    • To make this gluten-free, use tamari instead of soy sauce. Alternatively, omit it and season it with salt.
    • Leftovers can be stored in the fridge in sealed containers for 2-3 days.

    ❔Commonly asked questions

    Is it spicy ?

    This green curry fried rice is mildly spicy. You can make it less spicy by reducing the amount of curry paste used. On the other hand, add more if you are more tolerant to spicy foods.

    Are all green curry paste vegan ?

    No, as shrimp paste is sometimes added into green curry paste. Do check the ingredients before purchasing to make sure that there is no animal based product in it.

    I recommend using the Thai's kitchen ones as they are naturally vegan. Or, you can make your own at home. Check out this blog post on how to make vegan green curry paste by connoisseurus veg.

    Curry fried rice served on a white plate with a fork besides it.

    🍽More vegan asian recipes

    • Vegan Rice Paper Summer Rolls
    • Kung Pao Chickpeas
    • Sweet and Sour Chickpeas
    • Chinese Steamed Yam Cake

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A close up of a plate of fried rice in a white plate with a fork.

    Thai Green Curry Fried Rice

    Meesha
    This Thai green curry fried rice is super flavorful & delicious, yet surprisingly easy to make! A great way to use up leftover rice & is naturally vegan.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Thai
    Servings 4 people
    Calories 205 kcal

    Ingredients
      

    • 3 cloves garlic minced
    • 1 tablespoon green curry paste
    • 1 medium carrot chopped
    • ½ cup green peas ( frozen or canned )
    • 2 cups cooked cooled rice (see notes )
    • ¼ cup coconut milk
    • 1 tablespoon soy sauce or tamari
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    Instructions
     

    • Heat up a tablespoon of oil in a cast-iron skillet / non-stick pan. To make it oil-free, omit the oil and use ¼ cup of broth / water instead.
    • Add the curry paste and garlic in. Saute until fragrant, for 2-3 minutes.
    • Next, stir in the carrots and cook until softened, about 3-4 minutes.
    • Stir in the rice, coconut milk and green peas and cook for another 4-5 minutes, or until they are thoroughly heated. Turn off the heat.
    • Pour in half the soy sauce, give it a taste and add more, if needed. You can also add more green curry paste to make it spicier.
    • Serve and enjoy while hot !

    Notes

    • If you prefer it to be less spicy, feel free to reduce the amount of green curry paste used. 
    • I recommend using leftover rice that have been refrigerated for a few hours. 
    • Freshly cooked rice can be used in this recipe, but I recommend freezing them for about an hour to dry them out slightly to yield the best result.
    • To make this oil-free, substitute the oil and use ¼ cup of vegetable broth or water to saute instead. You might want to add more water in 1 tablespoon increment if the mixture is getting too dry in the cooking process.
    • To make this gluten-free, use tamari instead of soy sauce. Alternatively, omit it and season it with salt.
    • Leftovers can be stored in the fridge in sealed containers for 2-3 days.

    Nutrition

    Calories: 205kcalCarbohydrates: 29gProtein: 5gFat: 8gSaturated Fat: 7gSodium: 272mgPotassium: 223mgFiber: 4gSugar: 3gVitamin A: 3277IUVitamin C: 9mgCalcium: 30mgIron: 1mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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    Reader Interactions

    Comments

    1. Chrissy Swan

      February 12, 2023 at 11:17 pm

      5 stars
      I made this Thai green curry rice last week and am still loving it! Very yummy, so light and tasty. I'm not a fan of carrots so I substituted brown mushrooms and it worked very well Thank you for another killer recipe, looking forward to trying more dishes!

      Reply
    2. Karen

      June 15, 2021 at 2:54 pm

      5 stars
      This dish was so easy and delicious! I will be making this regularly.
      Thank you for sharing.

      Reply
      • Meesha

        June 15, 2021 at 3:39 pm

        Its my pleasure! I am really glad you like it. 😁

        Reply

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