Curried Fried Rice Recipe

Name: Curried Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup plain nonfat yogurt; ½ teaspoon coconut extract; 1 teaspoon green curry paste; ½ teaspoon minced ginger; 3 cups cold cooked rice, grains separated; 1 egg; 3 drops soy sauce; 3 drops sesame oil; 1 cup chopped zucchini; ½ cup shredded carrot; ½ cup frozen peas, thawed; 1 cup fresh shiitake mushroom, chopped; 2 cups bean sprouts; 3 green onions, chopped; 1 tablespoon minced lemongrass; 3 -5 Thai red chili peppers, stemmed and sliced; 1 tablespoon fish sauce; 1 tablespoon light soy sauce; ⅓ cup chopped cilantro; vegetable oil

Servings: persons

½ cup plain nonfat yogurt
½ teaspoon coconut extract
1 teaspoon green curry paste
½ teaspoon minced ginger
3 cups cold cooked rice, grains separated
1 egg
3 drops soy sauce
3 drops sesame oil
1 cup chopped zucchini
½ cup shredded carrot
½ cup frozen peas, thawed
1 cup fresh shiitake mushroom, chopped
2 cups bean sprouts
3 green onions, chopped
1 tablespoon minced lemongrass
3 -5 Thai red chili peppers, stemmed and sliced
1 tablespoon fish sauce
1 tablespoon light soy sauce
⅓ cup chopped cilantro
vegetable oil

1
Mix together yogurt, coconut extract, curry paste, and ginger in a small bowl until well blended; set aside.
2
Beat egg in a small bowl with 3 drops of soy sauce and 3 drops of sesame oil; set aside.
3
Heat wok over medium heat with 1/2 tbsp oil; add beaten egg when wok is heated and swirl gently to set egg into a thin pancake; as egg puffs and cooks, break apart into small pieces and remove from wok.
4
Add 1 tbsp oil to wok; when heated, add zucchini and cook until halfway done; add peas, carrots, lemongrass, chilies, and mushrooms and cook 1 minute more.
5
Add rice to wok and stir-fry for several minutes, allowing flavors to cook through the rice; if mixture begins to stick, lower heat some and add a small amount of oil.
6
Add green onions and bean sprouts to rice and cook for up to 1 minute; add 1 tbsp fish sauce and 1 tbsp light soy sauce, blending into rice.
7
Fold in cooked egg.
8
Pour in the curry sauce and squeeze in the juice of 1/2 lime and stir quickly.
9
Turn off the heat and fold in the chopped cilantro and stir well.
10
Serve at once.

1377

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: ½ cup plain nonfat yogurt, ½ teaspoon coconut extract, 1 teaspoon green curry paste, ½ teaspoon minced ginger, and more.

Yes, Curried Fried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Fried Rice

How did you like this recipe?

Frequently Asked Questions