Thai Green Curry Fried Rice

💚Why you will love this recipe 

• Hearty, satisfying, and bold in flavors 
• A quick 30-minute recipe that is effortless to make 
• Highly versatile and can be customized to suit your preference - a list of substitutions and add-in ideas is provided below 
• A great way to use up leftover rice 

🧄What you will need 

📃Ingredients notes and substitutions 

• Rice - Day-old refrigerated rice works best. I am using Jasmine rice here, but feel free to substitute it for other medium-grain white rice, basmati, or brown rice. 
• Green curry paste - I am using Thai’s Kitchen green curry paste, which is milder and does not contain shrimp paste, making it suitable for vegetarians and vegans. You can also make your own green curry paste. 
• Kaffir lime leaves - Also known as makrut lime leaves. You can find them in your local grocery or Asian market. 
• Coconut milk - both full fat or light versions can be used. 
• Soy sauce - This can be substituted with tamari or shoyu. Fish sauce can be used in place, too. 
• Basil - You can either use Thai sweet basil or holy basil. 

✅Tips for the best fried rice 

• Day-old rice - Many fried rice recipes recommend using refrigerated rice because it has less moisture content and is less likely to become mushy when fried. It is important to note that refrigerated rice tends to clump together, so it is best to break up the clumps using your hands before using it in the recipe.
• Freshly cooked rice - You can use freshly cooked rice to make fried rice, and it is actually my preferred choice. Before using it, spread the rice on a large plate and place it under a fan. Let the rice cool down completely before using it.
• Adjust the level of spices - To make this dish less spicy, use a milder curry paste, like the one from Thai Kitchen. Alternatively, reduce the curry paste added to 1-1 ½ tablespoon. 
• Prep ingredients ahead of time - As we will be frying rice at high heat, everything will move quickly. You will want to ensure all ingredients are prepped and ready. 
• Using a large pan - I highly recommend using a large non-stick pan for frying rice to ensure even cooking. A large pan also promotes better heat circulation, preventing fried rice from turning soggy. 

✨Variations and add-ins 

Rice - As mentioned above, you can use any medium-grain white rice in this recipe. Brown rice, basmati, or parboiled rice will work as well. Short-grain rice can be used if you like clumpy fried rice. 

Veggies - Feel free to substitute veggies in this recipe with whatever you have on hand! Some vegetables that work particularly well in this green curry fried rice include baby corn, broccoli, edamame, and shredded cabbage. 

Add a source of protein - For a more filling meal, add chicken pieces, shrimp, and/or eggs to your fried rice. You will want to cook them first before adding them in. Or, you could go for plant-based protein sources like seitan chicken, pan-fried or baked tofu, or veggie grounds. 

Spice it up - If you love spice, feel free to add some chopped green or red chilies to your fried rice. 

🥘How to serve 

This green curry fried rice works great as a standalone dish, served with chopped green onion and lime wedges. 

You can pair fried rice with Thai dishes like red curry, Massaman curry, or a simple Thai vegetable stir-fry. 

❄️Storing suggestions 

Fridge - Green curry fried rice can be refrigerated for 3-4 days in an airtight container. 

Freezer - Portion fried rice out into individual portions using freezable containers. They can be frozen for up to a month. 

Reheating - Allow frozen fried rice to thaw overnight in the fridge before reheating. You can reheat it using a microwave or on the stove. You might need to add a splash of coconut milk or water to loosen up the fried rice.