Green Curry Fried Rice
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!
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:
Once those have softened, add in sweet baby peas, and some cooked chopped chicken:
Next it’s time to add your day-old brown rice:
And all the flavorings, which is a splash of soy sauce, and some of this green curry paste:
Stir fry it all together until everything is combined:
And it is ready to serve:
Green Curry Fried Rice
- 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!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
17 Comments on “Green Curry Fried Rice”
I have made this twice since you posted it. Tomorrow I plan to try it with garlic shrimp. Thanks for a great recipe!
That is really wonderful to hear, Jennifer!!
Love that you added green curry paste, so delicious!
I always use red curry, never green. It is time to switch it up because this looks and sounds so good! 🙂
I like both, but my husband is partial to the green so that’s what I get. I bet it would be good with red too!
I’m a little giddy right now, Joanne, so please forgive me. I had NO idea that fried rice could be made with traditional rice. I’ve never made it because I thought I’d need to buy some of that special Asian sticky rice (don’t even know the name of it)
This looks FABULOUS! Pinned and Stumbled 🙂
You are too funny Becca! Yes, the ingredients required are definitely very “everyday” which is awesome! Hope you have some fried rice adventures soon.
Oh, nice….green curry that isn’t used for curry, but to make fried rice! This sounds like an awesome recipe I would like to try on the hubster buster. Thank you for sharing and also it was exciting to read about your trip over at the Ranch. I love the picture of you holding Charlie. You look like a college student, my dear…so youthful!
Haha thanks Pey-Lih! Charlie is a darling dog.
Fried rice is really nostalgic for me, too! Love the idea of adding green curry paste for a different twist. Growing up, there was always a container of leftover rice in the refrigerator–ready for fried rice. Yum, thanks for posting this!
You’re a smart cookie! “Growing up, there was always a container of leftover rice in the refrigerator–ready for fried rice.” That is the best statement ever haha.
BRAVO, Joanne! I’ve been wondering what else I could use the green curry for! I would add that my alternative is shrimp instead of chicken. Also, for me, sesame oil adds more of that “Asian” taste to this. Thanks again!
Shrimp is brilliant. I go back and forth on the sesame oil, funny enough. Sometimes I add it, sometimes not. I get in moods for it…is that weird? Hahaha. It has such a distinct taste!
Where can I find the green curry paste?
Hi Cheryl, most Asian sections of grocery stores have it. The one I use is made by Thai Kitchen, which is a relatively common brand in grocery stores. Good luck!
I love the twist of adding green curry paste. Pinning this so I can make it for dinner this week