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–+ servings
two bowls of Vegan Fried Rice on a table

Quick Green Curry Fried Rice

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An umami-rich meal perfect for dinner! This simple fried rice is made in 1 pan and ready in 20 minutes. The perfect way to use up leftover rice!
Course Dinner
Cuisine Thai
Keyword dinner, healthy, vegan, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Calories 437
Author Alena Schowalter

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!

Nutrition

Calories: 437kcal | Carbohydrates: 89g | Protein: 18g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Sodium: 849mg | Fiber: 20g | Sugar: 26g