Thai Red Curry Fried Rice

5 from 1 vote

You will love this bold and flavorful Thai Red Curry Fried Rice with warm and spicy red curry flavors combined with fresh veggies and crisp savory rice. This is an easy weeknight meal that can be enjoyed on it's own or with the addition of a protein.

Prep Time10

Cook Time15

Total Time25

Course: Lunch/Dinner, Side Dish

Cuisine: Thai

Diet:

Servings:

Calories: 366kcal

Author: Allie Petersen

Ingredients

2 tbsp oil of choice I use avocado oil for high heat
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 , 2 tbsp oil of choice
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!)

Notes

⭐️Red curry paste: It can be a bit spicy so I recommend you adjust the amount to your liking. You can start with 2 tbsp and add another tbsp near the end of you feel like it needs more flavor (and color!)

⭐️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.

Nutrition