Thai Green Curry Fried Rice

2 white bowls with fried rice in an orange sauce with sweet potato cubes and green bean pieces, A fork is placed inside the dish.

Thai Green Curry Fried Rice

A delicious combination of creamy, sweet, and citrusy, Thai green curry fried rice is one of the best things to happen to your leftover rice from the night before. Ready in just half an hour, this easy-to-make vegan fried rice recipe will have your taste buds dancing in no time!

Course Main Course

Cuisine Asian, Thai

Keyword green curry fried rice, thai fried rice, vegan fried rice

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 428kcal

Author Nandor Barta

Equipment

Ingredients

1 lb Sweet potato
4 oz Green beans
2 Tbsp Green curry paste
1 cup Full-fat coconut cream (canned)
1 Tbsp Coconut oil
1 Onion small
2 cup Jasmine rice measured as cooked
1 Tbsp Soy sauce
1 tsp Granulated sugar
½ oz Fresh Thai basil leaves classic basil + mint leaves
4 Kaffir lime leaves
¼ tsp Salt

US Customary - Metric

Instructions

Preparing the ingredients

Peel and chop the onion.
Peel and cut sweet potatoes into ½ inch (1cm) cubes.
Measure all other ingredients.

Making Thai Green Curry fried rice

Pre-heat wok to medium high heat. Add coconut oil.
Add chopped onion. Sautee for 3 minutes.
Add green curry paste Stir constantly for 1-2 minutes.
Add sugar, soy sauce, kaffir lime leaves. Stir well for 1 minute.
Add full-fat coconut cream. Bring to a boil and cook for 2 minutes.
Add sweet potatoes and green beans. Cook until the vegetables are almost done. Use a lid to fasten the process (circa 15 minutes). Add salt and check for seasoning.
Add leftover rice. Stir well. Fry for 2-3 minutes.
Take off the heat. Take the kaffir lime leaves out. Add basil leaves. Stir well.

Video

Notes

Day-old rice is better than freshly made – Fried rice recipes are ideal for using leftover rice and making something quick for a weeknight lunch or dinner. If you precook the rice and add it to the wok while it is still hot, it will be sticky and soggy. It is also easier to burn. We recommend using cooled rice made the day of or the day before.
Frying is about high heat – It is not a sauteed rice recipe but a fried one. The vegetables will stay crunchy at the end rather than soft. It also makes for an easy and quick dish!

Nutrition