Looking for the best way to use up leftover rice? This Thai Green Curry Fried Rice Recipe is your answer. Day old rice is made new by adding stir fried veggies, spicy green curry paste, and chicken for an easy meal that is full on delicious.
Making fried rice is incredibly easy and the perfect way to use up extra rice from take out the night before.
I like to switch it up, with different vegetables, proteins, and seasonings, using whatever is on hand. Sometimes I make Kimchi Tuna Fried Rice.
This thai fried rice with curry has classic thai flavors, and can be made in less than fifteen minutes. Pair it with cucumber sauce for a quick and easy lunch.
I love it paired with other thai inspired dishes, try Pad Pak or Beef Pad Thai, as well.
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Ingredients
- Leftover rice: Using day old rice is a must for authentic fried rice taste and texture. The rice is firmer and more dry, allowing it to not get overly mushy when fried, which would happen if you use fresh rice. I like long grain rice, like jasmine rice or basmati rice.
- Green Curry Paste: Use anywhere from 2-4 tbsp. of your favorite green curry paste, they will vary in heat levels depending on the brand. I like heat and strong flavors, so I use 4 tablespoons of curry paste.
- Soy Sauce: This adds a bit of salty, umami flavor. Tamari or even fish sauce could be used as well.
- Onion & Garlic: These two aromatics are sauteed first to serve as the base of flavor for the fried rice.
- Carrot & Frozen Peas: Classic fried rice veggies, make sure to dice your carrot to about the same size as a pea, so that everything looks uniform.
- Fresh Basil: Thai basil leaves are most traditional, but if you can't find it, italian basil will work great.
Variations
- Vegetables: A variety of veggies could be used here, like green beans, red bell pepper, or edamame. For a super easy shortcut, use a bag of mixed frozen veggies.
- Kaffir Lime Leaves: Sometimes called makrut lime leaves, are found in many thai dishes. If you can find them, by all means add them in! It will be absolutely delicious, I suggest 3-4 leaves torn into small pieces.
- Coconut Milk: Stir in ¼ cup-½ cup of coconut milk add the end to make this curry fried rice creamy.
Step by Step Instructions
Step 1. In a large skillet or wok, heat oil over medium heat. Add diced onions and saute for 2-3 minutes until translucent.
Step 2. Add in minced garlic and stir. Saute 1 minute.
Step 3. Next, add diced carrots and cook for 3-4 more minutes until softened.
Step 4. Pour in green curry paste and cook for 1-2 minutes to enhance flavor.
Step 5. Next up, add cooked rice, chicken pieces, soy sauce, and peas and stir to coat with the oil.
Step 6. Cook for 2-3 minutes, you should hear the rice sizzle. Stir in chopped basil and serve.
Recipe Tips
- Use day old rice for best taste and texture.
- If you are looking to make this green curry fried rice vegetarian by omitting the chicken, make sure to choose a vegan curry paste. Many of them contain shrimp or anchovy.
How to Serve
Thai fried rice works well as a standalone dish, as it has protein, carbs, and veggies. For garnish, sprinkle with fresh chopped herbs like basil or cilantro, a dash of sriracha or sambal oelek, and a squeeze of fresh lime juice.
If you want to pair it with other thai dishes, I suggest pad thai, pad pak, or my favorite pad kra pao.
Storage
Thai curry fried rice will last 3-4 days in the fridge in an airtight container.
Freeze fried rice for several months. Just allow to cool completely before placing in airtight containers.
More curry dishes
Did you enjoy this Green Curry Fried Rice? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you.
Green Curry Fried Rice
Ingredients
- 2 tbsp. avocado oil
- ½ cup onion diced
- 2 garlic cloves minced
- 1 carrot diced
- 4 tbsp. green curry paste
- 1 cup frozen green peas
- 1 cup cooked chicken diced
- 1 tbsp. soy sauce
- 2 cups leftover rice
- ¼ cup fresh basil chopped
Instructions
- In a large skillet or wok, heat oil over medium heat.
- Add diced onions and saute for 2-3 minutes until translucent.
- Add in minced garlic and stir. Saute 1 minute.
- Next, add diced carrots and cook for 3-4 more minutes until softened.
- Pour in green curry paste and cook for 1-2 minutes to enhance flavor.
- Next up, add cooked rice, chicken pieces, soy sauce, and peas and stir to coat with the oil.
- Cook for 2-3 minutes, you should hear the rice sizzle.
- Stir in chopped basil and serve.
Heather
I loooove curry! I’ve always thought of green curry as being Thai, not Indian, but I could be wrong. Maybe it’s both? Our Asian grocery store sells little cans of curry sauce. They are about the size of tuna cans. One can makes one recipe of curry and all you have to add are veggies and meat (and fresh basil or kaffir lime leaves, depending on the type). They are really handy! My favorite is Panang!