Thai Green Curry Fried Rice Recipe
Enjoy a quick weeknight dinner with this easy Thai green curry fried rice, packed with vegetables and adjustable spice for the perfect flavor.
Ingredients
- 30 ml oil
- 22 g green curry paste
- 350 g steamed jasmine rice, preferably chilled day-old rice
- 15 ml fish sauce
- 15 ml oyster sauce
- 8 g white sugar
- 100 g Thai eggplants, quartered
- 20 g pea eggplants
- 10 g sweet basil
- 1 chilies, I used prik chi fa, adjust to taste
Instructions
- Heat oil in your wok and add green curry paste. Fry until fragrant, about 20 seconds.30 ml oil, 22 g green curry paste
- Add steamed rice and mix it well with the curry paste. Then, add sugar, oyster sauce, and fish sauce and toss to mix.350 g steamed jasmine rice, 15 ml fish sauce, 15 ml oyster sauce, 8 g white sugar
- Add all vegetables – Thai eggplants and pea eggplants – and stir-fry until the vegetables are soft to your liking. Finish by adding sweet basil and sliced chilies, giving it one more gentle mix. Serve your green fried rice hot and enjoy!100 g Thai eggplants, 20 g pea eggplants, 10 g sweet basil, 1 chilies
Notes
- Use the nutrition card in this recipe as a guideline.
- Vegetables: There are many vegetables that go well in fried rice. Some great options include broccoli, carrots, green beans, baby corn, bamboo shoots, bell peppers, cauliflower, zucchini, and snap peas.
Calories: 365kcal | Carbohydrates: 51g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 954mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1773IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
