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Vegetarian Thai Curry Fried Rice

Vegetarian Thai Curry Fried Rice

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Grains

    • 1 cup basmati rice

  • Liquids

    • 💧 ¾ cup water
    • ¾ cup coconut milk
    • 2 tablespoons coconut milk

  • Oil and Fat

    • 2 tablespoons vegetable oil

  • Vegetables

    • 1 medium shallot, minced
    • 🧄 4 cloves garlic, minced
    • ½ red bell pepper, cut into bite-sized pieces
    • 1 stalk lemongrass, chopped
    • ½ (16 ounce) package frozen mixed vegetables
    • 6 leaves Thai basil, chopped

  • Flavorings and Spices

    • 1 tablespoon minced fresh ginger root
    • 2 tablespoons Thai red curry paste

  • Protein

    • 🥚 2 large eggs

STEPS

1

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

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.

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.

4

Add red bell pepper, ginger, and lemongrass. Allow to cook for 3 to 5 minutes. Add curry paste and mix until well combined.

5

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.

6

Add frozen vegetables and mix well. Stir in coconut milk.

7

Remove from heat and sprinkle with Thai basil.

NUTRIENTS

Per 1 serving

🔥

284

Calories

  • 9
    Protein
  • 35
    Carbs
  • 17
    Fats

💡 For extra aroma, consider adding a splash of fish sauce or soy sauce.Adjust the spiciness by increasing or decreasing the amount of curry paste.Using freshly chopped vegetables will enhance the flavor and texture.