Thai Style Fried Rice with a Curry Flavor Hmmm
Transform your weeknight dinners with the vibrant flavors of this Thai Style Fried Rice with a Curry Flavor. Bursting with the aromatic warmth of yellow curry powder, this dish combines fluffy jasmine rice, tender chicken or tofu, and colorful vegetables like peas and carrots for a wholesome, satisfying meal. The fragrant stir-fry is elevated with soy sauce, a splash of lime juice, and an optional hint of fish sauce for that signature umami. Topped with fresh scallions, cilantro, and a crunchy garnish of crushed peanuts, this quick and easy recipe comes together in just 30 minutes, making it perfect for busy nights. Whether you’re craving Thai-inspired cuisine or simply looking to elevate your fried rice game, this dish is a must-try!
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Recipe Information
Ingredients
- 4 cups jasmine rice (cooked and cooled)
- 2 tablespoons vegetable oil
- 1 tablespoon yellow curry powder
- 3 cloves garlic (minced)
- 1 medium onion (finely chopped)
- 1 medium carrot (diced)
- 0.75 cup frozen peas (thawed)
- 1 cup chicken breast or tofu (cut into small pieces)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon lime juice
- 2 scallions (sliced)
- 2 tablespoons cilantro (chopped)
- 2 egg (lightly beaten)
- 0.25 cup crushed peanuts (for garnish)
Instructions
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Add the pieces of chicken or tofu and stir-fry until cooked through, about 4-5 minutes. Remove from the pan and set aside.
In the same wok, add the remaining tablespoon of oil. Add the minced garlic and chopped onion, and stir-fry for 1-2 minutes until fragrant.
Stir in the diced carrot and peas, and cook for another 2-3 minutes until they begin to soften.
Push the vegetables to one side of the wok and pour the lightly beaten eggs into the other side. Scramble the eggs gently until cooked, then mix them with the vegetables.
Add the cooked jasmine rice to the wok and break up any clumps with a spatula or wooden spoon.
Sprinkle the yellow curry powder over the rice and stir well to evenly coat everything.
Return the cooked chicken or tofu to the wok, and pour in the soy sauce, fish sauce (if using), and lime juice. Stir-fry everything together for another 2-3 minutes to combine and heat through.
Remove the wok from heat and toss in the sliced scallions and chopped cilantro.
Serve hot, garnished with crushed peanuts for an added crunch.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
