Thai Red Curry Fried Rice
Thai Red Curry Fried Rice is a flavorful twist on traditional fried rice. It combines crispy stir-fried rice with bold, sweet and spicy thai chili. This dish is balanced perfectly with fresh vegetables and fresh herbs on top. Enjoy this as a main meal on it’s own or serve with some tofu for additional protein!
What you’ll love about this:
One of my favorite take-out foods is fried rice…I love that savory crispy rice with hints of garlic and ginger and freshness from the herbs on top. I even made an incredible Mango Fried Rice that is ready in just 15 minutes.
I tried Thai Red Curry Fried Rice at a restaurant a few months ago and knew I had to make my own version. This recipe is PACKED with so much flavor thanks to that simple thai red curry paste (I love this stuff!) It definitely has a kick, so if you prefer a less spicy dish, you may want to use a little less of this.
My hubby and I enjoy this on it’s own or paired with some Crispy air fried tofu for added protein (perfect to mix in or add on top!)
Simple Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What is “day old rice” and why is it better for fried rice?
This is rice that was cooked and stored in the fridge for at least a day. It’s often preferred for fried rice because it has a firmer texture and will crisp up nicely over the stove! Freshly made rice tends to be more wet, and sometimes mushy. Use chilled day old rice if possible. If your rice is not a day old- Don’t worry! Just simply take your cooked rice and lay it out on a baking pan evenly. Place in the fridge for 15 minutes.
What type of rice is best for fried rice?
I like Jasmine rice – but use whatever white rice you have on hand.
What is red curry paste and where do I find it?
Red curry paste is a Thai spice blend made from red chilies, garlic, lemongrass, and other ingredients. You can find it in the international section of most grocery stores or Asian markets.
How to Make Thai Red Curry Fried Rice
Sauté
Heat the oil in a large pan or wok over MEDIUM heat. Add the diced onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.
Tip: Your onion doesn’t have to be too soft at this point – it will have plenty of time to cook with the rest of the veggies.
Stir in the red curry paste and cook for another 30 seconds minutes, allowing the flavors to develop.
Tip: The curry paste can be SUPER fragrant (and sometimes irritating to the eyes due to the spice) – I usually turn on the fan to help.
Cook the Veggies
Add the broccoli to the pan and sauté for a few minutes. Then add the mushrooms, bamboo shoots, and sugar snap peas. Cook for another 2-3 minutes until the mushrooms start to release their juices.
Why add broccoli first? Broccoli takes the longest to cook so we add it before the other veggies to give it a head start.
Add Rice & Sauce then Pan-Fry
Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir to coat the rice evenly with the curry paste and vegetables.
Pour in the soy sauce and rice vinegar. Mix well to combine. Taste and adjust seasoning with more soy sauce, curry paste, or rice vinegar, as needed.
Cook for 3-4 minutes, stirring occasionally (let the bottom rest for a minute so it can crisp up). You should notice some of the rice starting to brown slightly.
Turn off the heat and serve your fried rice in bowls topped with diced green onion (or any of the other toppings listed in the recipe card!)
How do I store leftover fried rice?
Store leftover fried rice in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a skillet with a splash of water or oil to restore moisture and prevent drying out.
4 Tips to Make the Crispiest Fried Rice
1. Use day-old rice: Cold, leftover rice has less moisture, which helps it crisp up better in the pan.
2. Cook over medium heat: Medium heat is the SWEET SPOT for this thai red curry fried rice. I don’t recommend high heat – curry paste can burn and it does NOT smell good! Medium heat is perfect to still get a little sear on your rice but prevent burning.
3. Use a large pan: To increase the surface area the rice has to cook.
4. Let it sit before stirring: After adding rice, let it sit undisturbed for a few minutes to form a golden, crispy layer at the bottom.
What can I serve with red curry fried rice?
Red curry fried rice has bold, spicy flavors, so pairing it with complementary dishes can balance the meal. Here are a few plant-based options that work well:
- Cucumber Salad – A cool, refreshing cucumber salad with a light dressing of lime juice, soy sauce, and a sprinkle of sesame seeds.
- Steamed or Grilled Vegetables – Lightly steamed or grilled vegetables like broccoli, asparagus, or baby bok choy will balance the richness of the red curry.
- Crispy Asian Tofu – Adds some protein to the dish
- Vegan Spring Rolls – Fresh spring rolls with a tangy dipping sauce provide a nice contrast of texture.
- Mango Avocado Salsa – A vibrant mango salad with red onions, cilantro, and chili for a sweet and spicy combo.
Pro Tips
- Avoid turning the heat up too high. Curry paste can burn and it does not smell good! I cook this Thai curry fried rice at medium heat the entire time.
Thai Red Curry Fried Rice
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Ingredients
- 1 small or medium white onion, diced
- 3 cloves minced garlic
- 2 tsp grated ginger or ginger paste
- 2-3 tbsp red curry paste See note
- 4 oz sliced white or bella mushrooms
- 1 large head broccoli chopped into small florets
- 1 cup sugar snap peas
- 8 oz bamboo shoots drained (can chop or leave whole)
- 4 cups cooked white rice (day old rice recommended) See note
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
Toppings (Optional)
- diced green onion
- cilantro or thai basil
- crushed peanuts or cashews
- extra soy sauce if you like it saltier
- fresh lime
Instructions
- Sauté: Heat the oil in a large pan or wok over MEDIUM heat. Add the diced onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.1 small or medium white onion, diced, 3 cloves minced garlic, 2 tsp grated ginger or ginger paste
- Add the Curry Paste: Stir in the red curry paste and cook for another 30 seconds, allowing the flavors to develop.2-3 tbsp red curry paste
- Cook the Vegetables: Add the broccoli to the pan and sauté for a few minutes. Then add the mushrooms, bamboo shoots, and sugar snap peas. Cook for another 2-3 minutes until the mushrooms start to release their juices.4 oz sliced white or bella mushrooms, 1 large head broccoli, 1 cup sugar snap peas, 8 oz bamboo shoots
- Mix in Rice: Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir to coat the rice evenly with the curry paste and vegetables.4 cups cooked white rice
- Season: Pour in the soy sauce and rice vinegar. Mix well to combine. Taste and adjust seasoning with more soy sauce, curry paste, or rice vinegar, as needed.2 tbsp soy sauce, 2 tbsp rice vinegar
- Pan-Fry: Cook for 3-4 minutes, stirring occasionally (let the bottom rest for a minute so it can crisp up). You should notice some of the rice starting to brown slightly.
- Serve: Turn off the heat and serve your fried rice in bowls topped with diced green onion (or any of the other toppings listed above!)
