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Healthier homemade fried rice with a flavorful Thai curry twist

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Green curry paste and coconut milk give this healthier fried rice tons of fresh flavor

Jazz up that boring rice by adding vegetables, green curry paste and creamy coconut milk for a tasty vegetarian meal or as a side dish next to chicken or shrimp.

Green curry paste and coconut milk give this healthier fried rice tons of fresh flavor

I love fried rice and Asian food in general. One thing that draws me to Asian cooking is the exotic yet simple flavors the dishes are seasoned with. Since I really enjoy both fried rice and the flavors of Thai food, I came up with this easy green curry-flavored fried rice.

For my version, I used diced carrots and sweet green peas since that was what I had on hand, but you can use just about any vegetable in this recipe. And although I made my version vegetarian, you can easily add shrimp or chicken to this and make it a filling dinner or keep it as is for a light side dish.

Green curry paste and coconut milk give this healthier fried rice tons of fresh flavor

Thai green curry fried rice recipe

This simple yet fragrant fried rice is infused with green curry paste for a wonderful twist on a classic rice dish.

Serves 6

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients:

  • 2 tablespoons peanut, sesame or canola oil
  • 1-1/4 cups sweet green peas
  • 1-1/4 cups diced carrots
  • 1/2 cup sweet corn
  • 2 whole eggs
  • 3 tablespoons green curry paste
  • 1/4 cup coconut milk
  • 2 cups cooked or steamed white rice
  • 1 large lime, sliced
  • 1 large handful fresh cilantro, chopped

Directions:

  1. Heat a large pan or skillet over medium heat.
  2. To the pan, add the canola oil, peas and carrots, and cook for 5 minutes.
  3. Crack the eggs into the pan, scramble them with the vegetables, and cook for 5 minutes, stirring frequently.
  4. Once the eggs are scrambled, stir in the cooked rice, curry paste and coconut milk.
  5. Cook the dish for an additional 10 minutes, mixing very well.
  6. Remove the pan from the heat, and garnish with fresh lime slices and cilantro.
  7. Divide among serving plates, and enjoy.

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Fried rice with shrimp vegetables and soy lime sauce

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