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.
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.
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🥕What you will need
🍚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.
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 / 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
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.
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.
🍽More vegan asian recipes
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📖 Recipe
Thai Green Curry Fried Rice
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
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
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.
Alicia
I love this recipe! It's perfect everytime. It need a lot more reviews bc it is so good. A great crowd pleaser for foodies. You can double the curry if you like it extra spicy and offer sour cream as a topping for the mild eaters. I have also scrambled an egg in it b4 😀 Top with cilantro 🙂
Jim Mee Sha
Am so happy to hear that! Thanks for your serving suggestions, I am sure others will find it helpful. 😁
Chrissy Swan
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!
Karen
This dish was so easy and delicious! I will be making this regularly.
Thank you for sharing.
Meesha
Its my pleasure! I am really glad you like it. 😁