Vegetarian Thai Curry Fried Rice

This vegetarian 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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 284 Calories

Ingredients

• 2 large eggs
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 cup basmati rice
• 1 stalk lemon grass, chopped
• 1 medium shallot, minced
• 2 tablespoons Thai red curry paste
• 2 tablespoons coconut milk
• 6 leaves Thai basil, chopped
• 0.75 cup water
• 0.75 cup coconut milk
• 0.5 (16 ounce) package frozen mixed vegetables
• 0.5 red bell pepper, cut into bite-sized pieces

Recipe Instructions

Step 1

Rinse rice a few times under cold running water until water runs clear.

Step 2

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.

Step 3

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.

Step 4

Remove from heat and sprinkle with Thai basil.