Skip the takeout thai food and make this Thai Curry Fried Rice recipe - an easy meal you can make at home in just 15 minutes (prep included!)! With subtle authentic Thai flavors from fish sauce, Thai curry paste, cashew nuts, lime and cilantro and the option to kick up the spice a notch with some Sriracha sauce.
This dish is a mix of a Singapore style fried rice - often lighter in color and with subtler flavors - and a classic Thai Fried Rice. With subtle flavors the veggies are the star of the show - and they are left crunchy to allow for the very best experience.
If you want to try a different recipe with Thai curry - try my Shrimp Curry recipe. And if you are looking for some nice sides to serve with it, I have a full guide for What to Serve with Fried Rice.
Why you will love this recipe
- It's quick and all done in 15 minutes (prep included!)
- It's an easy recipe with just a few simple steps
- It requires less chopping than many stir fry or fried rice recipes
- A great way to use up leftover rice
- Authentic thai flavor from fish sauce, cashew nuts, lime, cilantro and Thai curry
- Subtle flavor to let the veggies shine
- Just a little bit spicy - with the option to add Sriracha sauce for an extra kick
What you need to make it
Ingredient notes & substitutions
- Rice - leftover well chilled rice works best.
- For 1.5 cup cooked rice you will need about a ½ cup dry rice
- Massaman curry paste can be switched for another Thai curry paste - thai green curry paste, thai red curry paste and thai yellow curry paste all work and each will give a slightly different flavor profile
- Eggs can be switched for fried tofu cut in strips. You can then skip step #1 in the recipe card below, and add the fried tofu when you would have added the omelett strips.
- Fish sauce can be substituted for soy sauce - especially dark mushroom soy sauce. Soy sauce is generally a bit less salty than fish sauce, so taste test and add more if needed.
- Broccoli can be switched for another crunchy vegetable like carrots or bell pepper. If using bell peppers, add them together with the mushrooms as they cook quickly.
- Cashew nuts can be switched for roasted, unsalted peanuts
- Olive oil can be substituted for another type of vegetable oil
- Sriracha sauce is optional
How to make it
This Thai Curry Fried Rice comes together quickly once you start cooking, so make sure to prep and chop everything before you start.
- Beat the eggs in a small bowl
- Heat 1 teaspoon olive oil in a non-stick pan over medium-high heat
- Pour in the eggs and tilt the pan to spread it out evenly
- Cook until the top is set, then fold up, remove from pan, and set aside for now
- Heat 1 tablespoon of oil to the same pan over medium-high heat and add in the garlic and ginger, fry for 1 minute until fragrant. Take care that the garlic doesn't burn. If it starts to brown, lower to medium heat.
- Add the Massaman curry paste and another tablespoon of olive oil
- Fry for 1 minute and mix well
- Add the broccoli and fry for 3 minutes, stirring often
- Add mushrooms and cook for 2 minutes, stirring often
- Push the broccoli and mushrooms to one side of the pan and add the rice to the other side, cook for 2 minutes, stirring the rice often, and then mix together
- Add fish sauce
- Squeeze over the lime
- Cut the omelett in bite-size strips and add together with cashew nuts
- Mix well
- Turn off the heat and add the cilantro
- Mix well, and serve with Sriracha sauce, lime wedges and fish sauce on the side
Tips & tricks
- Prep everything before you start cooking as this dish comes together quickly once you start
- Use cold cooked rice as warm rice will stick together and might end up mushy. Either use leftover rice or cook rice and let it cool down. Spread it out on a plate in the fridge to cool it quicker.
- Make it vegetarian by switching fish sauce for soy sauce
- Make it vegan by switching fish sauce for soy sauce and skipping the egg, or switching it for fried tofu
- Make it vegan/vegetarian and gluten free by switching fish sauce for Tamari, and skipping the egg if you want it vegan
- If you don't have a non-stick skillet you can use a regular skillet or frying pan, or a large wok, but you might need to add more oil. Just add some extra when the pan starts to go dry.
- Do not overcook the vegetables - the broccoli should still be crunchy, and the mushroom a bit chewy
Recipe FAQ
What vegetables to use for fried rice?
You can use almost any type of vegetables for fried rice. For the best result I recommend always using something crunchy - broccoli, carrots or bell pepper, and make sure not to overcook them.
Other vegetables that are great in fried rice are mushrooms, cauliflower, green beans and green peas.
Which rice is best for fried rice?
Long grain rice is best for fried rice, as it's the thickest non-sticky type of rice. Jasmine rice and basmati rice are also good. You can use either brown or white rice.
Do not use sticky rice or risotto rice (like Arborio or Carnaroli rice).
What do I do with leftover fried rice?
Fried rice is just as delicious the next day!
Store leftover fried rice in the fridge in an air tight container, for up to 4 days.
Reheat leftovers in the microwave or in a skillet on the stove. Use 1 minute increments in the microwave or fry it for 5 minutes over medium-high heat.
Fried rice does not freeze well.
More 15 minute dinners
Love easy dinner recipes so quick you can make them in under 15 minutes? Then check out these once you're done devouring your Thai Curry Fried Rice!
- Fried Spaghetti with Chicken & Green Curry
- Spanish Chicken Stew with Lemon & Rosemary
- Creamy Smoked Salmon Spinach Pasta
- Spicy Sausage Pasta
- Larb Gai (Spicy Thai Minced Chicken Salad)
- Buffalo Chicken Pasta
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Thai Curry Fried Rice with Broccoli & Mushrooms
Print RateServings: 2 large servings
Calories: 727kcal
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Ingredients
- 1 teaspoon olive oil
- 2 eggs
- 3 tablespoon olive oil divided
- 1 garlic clove sliced thin
- 2 tablespoon fresh ginger finely chopped
- 1 teaspoon Massaman curry paste*
- 1 head broccoli chopped in bite size pieces
- 4 mushrooms chopped
- 1.5 cups cooked white long-grain rice cold
- 2 teaspoon fish sauce
- ½ cup cashew nuts chopped
- ½ lime juice only
- 1 cup fresh cilantro chopped and loosely packed
To serve
- Sriracha sauce optional
- lime wedges
- fish sauce
Instructions
- Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Beat the eggs and pour into the pan. Tilt the pan to spread the egg evenly. Cook until set on the top, then fold, remove from pan, and set aside for now.1 teaspoon olive oil, 2 eggs
- Add 1 tablespoon of olive oil to the same skillet, still over medium-high heat. Add in the sliced garlic and chopped ginger, and fry for 1 minute until fragrant. Take care that the garlic doesn't burn - if it starts to brown, lower the heat.3 tablespoon olive oil, 1 garlic clove, 2 tablespoon fresh ginger
- Add the Massaman curry and 1 tablespoon of olive oil and fry for 1 minute.1 teaspoon Massaman curry paste*
- Add the broccoli and fry for 3 minutes, stirring often.1 head broccoli
- Add 1 tablespoon of olive oil and the mushrooms. Fry for 2 minutes. Stir often.3 tablespoon olive oil, 4 mushrooms
- Push the broccoli and mushrooms to one side of the pan and add the rice to the other side. Fry for 2 minutes, mixing the rice often, then mix it in with the broccoli and mushrooms.1.5 cups cooked white long-grain rice
- Season with fish sauce and lime juice.2 teaspoon fish sauce, ½ lime
- Cut the omelette you made in the beginning into bite-size strips, then add those together with the chopped cashew nuts. Mix well.½ cup cashew nuts
- Turn off the heat and mix in the cilantro.1 cup fresh cilantro
- Serve with Sriracha sauce, lime wedges and fish sauce on the side.Sriracha sauce, lime wedges, fish sauce
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- Non-stick skillet or frying pan
Video
Notes
This recipe makes 2 large servings, and might feed 3.
Â
Ingredient notes & substitutions
- Rice - leftover well chilled rice works best.
- For 1.5 cup cooked rice you will need about a ½ cup dry rice
- Massaman curry paste can be swapped for another Thai curry paste - green curry paste, red curry paste and yellow curry paste all work and each will give a slightly different flavor profile
- Eggs can be switched for fried tofu cut in strips. You can then skip step #1 in the recipe card below, and add the fried tofu when you would have added the omelett strips.
- Fish sauce can be substituted for soy sauce - especially dark mushroom soy sauce. Soy sauce is generally a bit less salty than fish sauce, so taste test and add more if needed.
- Broccoli can be swapped for another crunchy vegetable like carrots or bell pepper. If using bell peppers, add them together with the mushrooms as they cook quickly.
- Cashew nuts can be swapped for roasted, unsalted peanuts
- Olive oil can be swapped for another type of vegetable oil
- Sriracha sauce is optional
Tips & tricks
- Prep everything before you start cooking as this dish comes together quickly once you start
- Use cold cooked rice as warm rice will stick together and might end up mushy. Either use leftover rice or cook rice and let it cool down. Spread it out on a plate in the fridge to cool it quicker.
- Make it vegetarian by switching fish sauce for soy sauce
- Make it vegan by switching fish sauce for soy sauce and skipping the egg, or switching it for fried tofu
- Make it vegan/vegetarian and gluten free by switching fish sauce for Tamari, and skipping the egg if you want it vegan
- If you don't have a non-stick skillet you can use a regular skillet or frying pan, or a large wok, but you might need to add more oil. Just add some extra when the pan starts to go dry.
- Do not overcook the vegetables - the broccoli should still be crunchy, and the mushroom a bit chewy
Which rice is best for fried rice?
Long grain rice is best for fried rice, as it's the thickest non-sticky type of rice. Jasmine rice and basmati rice are also good. You can use either brown or white rice. Do not use sticky rice or risotto rice (like Arborio or Carnaroli rice). ÂWhat do I do with leftover fried rice?
Fried rice is just as delicious the next day! Store leftover fried rice in the fridge in an air tight container, for up to 4 days. Reheat leftovers in the microwave or in a skillet on the stove. Use 1 minute increments in the microwave or fry it for 5 minutes over medium-high heat. Fried rice does not freeze well.Nutrition
Calories: 727kcal | Carbohydrates: 68g | Protein: 25g | Fat: 43g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 646mg | Potassium: 1506mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3070IU | Vitamin C: 278mg | Calcium: 209mg | Iron: 6mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Comments
No Comments