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!