Thai Green Curry Fried Rice

This Thai Green Curry Fried Rice is brimming with colorful veggies, crispy tofu, and fresh herbs like cilantro and basil. This recipe is by no means traditional, but it's definitely a delicious way to prepare fried rice! And, it's super quick and easy to make.

We usually keep curry paste in the pantry—and this recipe is a great example of how versatile it really is! Green curry paste is a delicious way to jazz up day-old rice. (Don't worry if you don't have day-old rice in the fridge, we've included tips on how to use fresh rice too!). You can adapt this green curry fried rice recipe to suit what you have on hand. Feel free to use your favorite combination of veggies and/or swap out the tofu for another protein. Just be sure to taste and adjust seasonings at the end—because every brand of curry paste is slightly different.

Jump to:

• Why you'll love this recipe
• Ingredients and substitutes
• How to make (step-by-step photos)
• Tips for fried rice
• Frequently asked questions
• 📖 Recipe

Why you'll love this recipe

• Quick cooking: Fried rice makes an easy weeknight dinner, especially if you're short on time. This recipe comes together in 25 minutes!
• Adaptable: Fried rice is very versatile, so feel free to adapt the ingredients to what you have on hand. Swap out the tofu for eggs or leave it out altogether. Swap out the red pepper for celery, if you prefer. And feel free to add any other veggies that catch your eye!
• An eggless fried rice recipe: Often, fried rice recipes call for eggs. This recipe instead uses tofu for a delicious plant-based source of protein.
• Coconut free: Adding liquid to the thick curry paste helps thin it, so that it can more evenly coat the rice. Coconut milk is a common pairing with green curry paste. But, we developed this recipe to use water instead, to help the green curry paste shine without introducing coconut flavors. If you're allergic to coconut, don't like it, or don't have any at home, then this recipe is for you!

Ingredients and substitutes

• Rice: It's important to use cooked and cooled rice to make fried rice. Otherwise the rice grains can stick together, resulting in mushy fried rice. We recommend Jasmine rice, but another long-grain or medium-grain white rice works too.
• Green Curry Paste: Some Thai curry pastes contain shrimp, so if you're looking for a vegan option, check the label to confirm. You'll get the best selection of curry pastes at an Asian grocery store, but Thai Kitchen is a readily available vegan option.
• Basil: If you can get ahold of Thai basil, use it! Otherwise, use Italian basil (as we often do). Either will add fresh, almost peppery, notes to the dish. But, Thai basil is slightly more intensely flavored—and has sturdier leaves that holds up better to heat (source).
• Tofu: Tofu is the plant-based source of protein in this fried rice recipe. But, you could substitute the tofu for scrambled eggs or just skip it altogether.
• Tamari: Provides a salty source of umami. Can be substituted with soy sauce.

How to make (step-by-step photos)

Fried rice makes a filling and quick-cooking meal. In fact, it comes together in 25 minutes or less! Here's how to make this Thai Green Curry Fried Rice recipe:

Tips for fried rice

• Use chilled cooked rice: Don't use hot, freshly cooked rice to make fried rice—it will likely stick together and get mushy. Instead, use fully cooled rice. Day-old rice is most convenient—and a great way to use up leftovers!
• If you must use freshly cooked rice: If you don't have day-old rice, follow these steps. First, spread the cooked rice on a baking sheet to release excess stem. Let sit on the counter for about 15 minutes, or until no longer hot. Transfer the sheet of rice to the fridge to fully cool before using. (Having the rice spread out will allow it to cool faster).
• Prep all your ingredients before cooking: Fried rice cooks very quickly, so make sure everything is chopped and ready to go before you turn on the stove to cook.
• Use high heat: With fried rice, it's best to cook it quickly on high heat. Toss the rice and other ingredients almost continuously, to avoid burning. Using too low heat will cause the ingredients to steam, which you don't want.
• Avoid non-stick pans: Coated non-stick pans typically don't hold up at the high heats that are best for stir-frying. We recommend a well-seasoned cast iron pan or a wok, if you have one.
• Trade in the stirring spoon: Chinese stir-fry spatulas look more like a flipper/turner, rather than a rounded spoon. If you don't have one (we don't!), use a flipper or fish spatula. The thin, flat bottom helps you get under the ingredients to flip, rather than smooshing or stirring.

Frequently asked questions

📖 Recipe