An umami-rich meal perfect for dinner! This simple green curry fried rice is made in 1 pan and ready in 20 minutes. The perfect way to use up leftover rice!
Packed with bold flavor and beautifully seasoned veggies — say hello to this incredible dish!
It features Thai green curry paste and creamy coconut milk. Rich savoriness alongside hearty veggies = a satisfying bite every time.
Our fried rice is customizable and great for meal prep! You can make this for large gatherings or just for yourself.
Looking for similar recipes? You’ll love our flavorful Thai vegetable stir fry and satay sweet potato lentil curry. Find more rice recipes here!
Recipe highlights
- Delicious umami flavor
- Great for using leftovers & reducing food waste
- Ready in 20 minutes
- Customizable
- Great for meal prep
- Hearty and healthy
To make this fried rice, you’ll need a cutting board, knife, cast iron skillet, and measuring equipment.
Ingredients needed
- Leftover cooked rice — drier rice creates the ideal texture for fried rice!
- Carrots, peas, cabbage, green onions — our veggies of choice! Feel free to add or omit veggies based on preference.
- Garlic and ginger — lovely aromatic ingredients.
- Green Thai curry paste — packed with bold, earthy flavor.
- Full-fat coconut milk — complements the green curry and provides a subtle sweetness.
- Soy sauce — adds salty, umami flavor.
- Sesame seeds and Thai basil — our favorite toppings for this dish.
Look below for exact measurements and serving suggestions!
How to make green curry fried rice
- Saute the garlic cloves in a large cast iron skillet over medium heat for 1 minute until fragrant. You can use a splash of water or oil.
- Add the carrots, peas, cabbage, and ginger. Saute for 4-5 minutes, stirring frequently, until cooked but still crunchy.
- Add the rice, coconut milk, curry paste, and soy sauce, and mix to combine.
- Taste test the rice. Add more soy sauce or salt to taste.
- Cook for 5 minutes stirring frequently, then add the green onions and stir to combine. Turn off the heat.
- Divide into serving bowls. Garnish with sesame seeds and basil leaves. Serve warm.
Storage & reheating
Our delicious fried rice can be stored in an airtight container in the fridge for up to 4 days. It’s also great for meal prep!
To freeze, place in a freezer bag or airtight container for up to 3 months. Thaw in the fridge!
Reheating trick: place in a microwave safe dish and add one ice cube on top. Cover with a towel and microwave for 1 minute or until hot. Remove the ice cube.
The steam from the ice cube helps reheat the rice perfectly!
You can also use the skillet to heat the rice through.
Serving suggestions
This green curry fried rice is great as a main meal or side dish! Rice is the perfect base for customization.
Veggie add-ins
- Broccoli
- Cauliflower
- Edamame
- Onion
- Potato
- Bell peppers
- Squash
- Sweet potato
Vegan protein add-ins
- Tofu
- Tempeh
- Chickpeas
- Vegan chicken
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
FAQs & tips
Do I have to use leftover cooked rice?
You don’t have to, but if you want the ideal fried rice texture, we recommend it! Leftover rice tends to be drier, whereas fresh rice is more moist and sticky.
If you’re okay with a sticky texture, then you can use fresh rice.
What can I use to saute the veggies?
You can use sesame oil, veggie broth, or water! Oil will result in the best flavor and texture (you’ll only need a few teaspoons!) while water and veggie broth are lower in calories.
More dinner recipes
Did you make our curry fried rice recipe and like it? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!
Ingredients
- 2 carrots finely diced
- 1 cup peas fresh or frozen (160 g)
- 8-10 oz white cabbage 240-300 g, shredded
- 4 green onions diced
- 6 garlic cloves minced
- ½ inch piece ginger peeled, grated
- 1.5 tbsp green Thai curry paste
- ¼ cup full-fat coconut milk 60 ml
- 2 tbsp soy sauce
- 2 cups leftover cooked rice
Toppings
- 1 tbsp sesame seeds
- Fresh Thai basil leaves
Instructions
- In a large cast iron skillet over medium heat, saute the garlic cloves for 1 minute until fragrant. You can use water, broth, or oil to saute.
- Add the carrots, peas, cabbage, and ginger. Saute for 4-5 minutes, stirring frequently, until cooked but still crunchy.
- Add the rice, coconut milk, curry paste, and soy sauce, and mix to combine. Add more soy sauce or salt to taste.
- Cook for 5 minutes stirring frequently, then add the green onions and stir to combine. Turn off the heat and divide into serving bowls.
- Garnish with sesame seeds and basil leaves and serve warm.
Notes
- Let cool before storing. This recipe can be stored in an airtight container in the fridge for up to 4 days. For the freezer, up to 3 months.
- See our recommended veggies if you want some variety!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
What spices could I use instead of the curry paste?
As a general rule of thumb substitute 1 teaspoon curry powder for 1 tablespoon curry paste. If you don’t have access to curry powder, use spices like cumin, turmeric, chili, etc.