Recipes

Vegetarian Thai Curry Fried Rice

Name: Vegetarian Thai Curry Fried Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup basmati rice; 0.75 cup water; 0.75 cup coconut milk; 2 tablespoons vegetable oil; 1 medium shallot, minced; 4 cloves garlic, minced; 0.5 red bell pepper, cut into bite-sized pieces; 1 tablespoon minced fresh ginger root; 1 stalk lemon grass, chopped; 2 tablespoons Thai red curry paste; 2 large eggs; 0.5 (16 ounce) package frozen mixed vegetables; 2 tablespoons coconut milk; 6 leaves Thai basil, chopped

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This Thai curry fried rice includes red curry paste, coconut, ginger, and lemongrass all of which come to together to create a nice explosion of flavor. Although this recipe is vegetarian option it is common to can add chicken, shrimp, or pork to make this a complete balanced meal.

Recipe by CookingWithShelia

Published on July 5, 2021

1

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 cup basmati rice
¾ cup water
¾ cup coconut milk
2 tablespoons vegetable oil
1 medium shallot, minced
4 cloves garlic, minced
½ red bell pepper, cut into bite-sized pieces
1 tablespoon minced fresh ginger root
1 stalk lemon grass, chopped
2 tablespoons Thai red curry paste
2 large eggs
½ (16 ounce) package frozen mixed vegetables
2 tablespoons coconut milk
6 leaves Thai basil, chopped

Directions

Rinse rice a few times under cold running water until water runs clear.
Bring rice, water, and coconut water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Heat oil in a wok or large cast iron skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined. Add cooked rice and mix well. Move rice mixture to one side of the wok and crack eggs into the wok. Cook and stir eggs until set and scrambled, about 3 minutes. Mix scrambled egg with rice mixture. Add frozen vegetables and mix well. Stir in coconut milk.
Remove from heat and sprinkle with Thai basil.

Cook's Note:

If you have left over basmati rice, that works as well. You will need about 3 cups cooked basmati rice.

Nutrition Facts (per serving)

284	Calories
17g	Fat
35g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 284
% Daily Value *
Total Fat 17g	22%
Saturated Fat 8g	40%
Cholesterol 62mg	21%
Sodium 144mg	6%
Total Carbohydrate 35g	13%
Dietary Fiber 2g	9%
Total Sugars 1g
Protein 9g
Vitamin C 19mg	93%
Calcium 38mg	3%
Iron 2mg	13%
Potassium 262mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.