Thai green curry fried rice has the best of both: fried rice and curry flavors, two of the most sought-after Asian staples. This easy green curry rice recipe shows you how to make fried rice the right way. You will never have to deal with mushy overcooked rice ever again.
Boil water/vegetable stock in a deep pot. Once the water boils, add rinsed rice.
6 cups water or vegetable stock, ¾ cup rice
Bring it to a boil again (in an open pot) and then simmer for about 20 minutes until cooked. Keep a close watch after 15 minutes of simmering. (note 4)
The rice grains should be cooked throughout but not mushy.
Once the rice is cooked, drain in a colander. Transfer the rice back into the pot and keep it closed for about 5 minutes.
Allow the rice to cool by spreading it on a large plate or tray. Place the tray in the refrigerator until ready to use.
Heat coconut oil in a wok or wok pan. Fry the green curry paste on medium flame for about 5 minutes.
2 tablespoons coconut oil, 3 tablespoons Thai green curry paste
Add vegetables and stir-fry for about 5 minutes.
¼ cup carrots, ¼ cup bell pepper, ¼ cup green peas
Mix in soy sauce and palm sugar with the veggies. Add ¼ cup of water and bring it to a boil. Cook until the vegetables are cooked, yet crunchy.
¼ cup low sodium soy sauce, ½ teaspoon palm sugar
When most of the water has evaporated and the veggies are cooked, add cooked rice. Taste and add more soy sauce if needed. Stir-fry the rice on high heat for about 2 minutes.
Make space in the middle of the wok by pushing the rice and veggies to the side. Add eggs and scramble them until set.
2 eggs
Mix the scrambled eggs with rice and turn off the flame. Garnish with basil leaves and julienned lime leaves.
a handful of basil, 5 lime leaves
Video
Notes
If you use an instant pot or rice cooker/pressure cooker to cook rice, please refer to the post above for instructions.
The rice needs to be thoroughly cooled before stir-frying so that the grains don’t stick together.
Use a wok or a wok pan (like the one in the pictures above) that makes stir-frying easy.
If using white rice, the cooking time is about 10 to 12 minutes.
If you're using store-bought green curry paste, the salt and spice might slightly differ. Taste and add salt and pepper accordingly.
Important note for vegetarians/vegans: If you use my homemade green curry paste, leave out the dried prawns.