This Green Curry Fried Rice is a twist on the classic, with an exotic flavor from green curry paste. It only takes 20 minutes to make!

Green Curry Fried Rice - Served in a White Dish with Spoon

Kitchen Rule #284: Always make extra rice.

Because you know you’re going to want fried rice the next day. Or at least, I always do.

Fried rice is one of my favorite dishes, which is no surprise given the fact that my mom made it all the time when I was growing up. Childhood nostalgia + the already given delicious of fried rice = one of the favorites.

A few weeks back I was eating at a tiny Thai restaurant around the corner from my house, and I decided to skip my usual order and get their Green Curry Fried Rice instead. I don’t know, it just sounded so interesting, I had to get it.

OH my goodness it was so good. The green curry made it really fragrant and flavorful in an exotic way. Let’s make it at home!

Start by sauteing some yellow onion and carrots in a nonstick pan:

sauteed Carrots and Onion in Skillet with Green Spatula

Once those have softened, add in sweet baby peas, and some cooked chopped chicken:

Peas, Chicken Carrots, and Onion Cooking in Skillet

Next it’s time to add your day-old brown rice:

Green Curry Rice in Skillet Frying

And all the flavorings, which is a splash of soy sauce, and some of this green curry paste:

Close Up of Green Curry Paste in Jar

Stir fry it all together until everything is combined:

Thai Green Curry Fried Rice in Nonstick Skillet

And it is ready to serve:

Green Curry Rice with Vegetables in White Dish


Green Curry Fried Rice with Vegetables in White Serving Dish

Green Curry Fried Rice

 This Green Curry Fried Rice is a twist on the classic, with an exotic flavor from green curry paste!

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  • 1 tbsp neutral oil (avocado, olive, etc)
  • 1/4 cup yellow onion chopped
  • 1/4 cup carrot chopped (1 large carrot)
  • 1/2 cup sweet baby peas (I used frozen)
  • 1/2 cup chicken breast cooked and chopped
  • 2 cups day-old rice
  • 1 tbsp green curry paste
  • 1 tbsp soy sauce
  • 1 egg


  • Heat up the grapeseed oil in a large nonstick skillet over medium high heat, and add the chopped yellow onion and chopped carrot. Saute for 5 minutes, stirring frequently, until the onion and carrot have softened.
  • Add the peas and chopped chicken, and stir for an additional minute. Add the leftover rice and green curry paste, and continue stir frying for two minutes. Add the soy sauce, which should cause the pan to sizzle quite a bit. Stir the ingredients around for another minute to distribute and let the soy sauce soak into the rice. Then at the last minute, crack the egg directly into the pan and swirl it around until the egg is distributed and fully cooked. Serve and enjoy!


Calories: 246kcal, Carbohydrates: 32g, Protein: 10g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 70mg, Sodium: 394mg, Potassium: 215mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2650IU, Vitamin C: 2.3mg, Calcium: 29mg, Iron: 0.8mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.