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Vegetarian Thai Curry Fried Rice

This recipe creates a flavorful Vegetarian Thai Curry Fried Rice. Basmati rice is cooked with coconut milk, then stir-fried with aromatics like shallot, garlic, ginger, and lemongrass, red curry paste, bell pepper, and mixed vegetables. Eggs are scrambled in, and the dish is finished with fresh Thai basil for a fragrant and satisfying meal.
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Total Time 40 minutes
Course lunch/dinner
Cuisine south east asian
Servings 6 people
Calories 1762.2 kcal

Equipment

  • 1 Large wok or deep skillet For sautéing and frying the rice
  • 1 Medium Pot with Lid For cooking the basmati rice
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Spatula or wooden spoon For stirring and combining ingredients

Ingredients
  

Main

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

Instructions
 

  • In a medium pot, combine basmati rice, 0.75 cup water, and 0.75 cup coconut milk. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender. Fluff with a fork and set aside to cool completely.
  • Mince the shallot, garlic, and ginger. Finely chop the tender inner stalk of lemongrass. Cut the red bell pepper into bite-sized pieces.
  • Heat 2 tablespoons of vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
  • Add the minced shallot, garlic, bell pepper, ginger, and chopped lemongrass to the wok. Sauté for 2-3 minutes until fragrant and bell pepper begins to soften.
  • Stir in the Thai red curry paste and cook for 1 minute, stirring constantly, to bloom the spices.
  • Push the aromatic mixture to one side of the wok. Crack the two large eggs into the empty side and scramble until just set, then break them into smaller pieces and combine with the vegetables.
  • Add the frozen mixed vegetables to the wok and stir-fry for 3-5 minutes until heated through.
  • Add the cooled, cooked basmati rice to the wok. Break up any clumps and stir well to ensure the rice is evenly coated with the curry and vegetable mixture.
  • Stir in the remaining 2 tablespoons of coconut milk. Continue to stir-fry for 3-5 minutes, allowing the rice to get slightly crispy and fully heated through.
  • Remove from heat, stir in the chopped Thai basil leaves, and serve immediately.

Notes

Achieve optimal fried rice texture by ensuring your cooked basmati rice is slightly firm and cooled, preferably made a few hours or even a day in advance to minimize stickiness. When adding the curry paste, "bloom" it in the hot oil for a minute or two before adding other ingredients; this releases its full aromatic potential. For the lemongrass, either finely mince the tender inner parts or bruise a larger piece and remove it before serving to infuse flavor without the fibrous texture. Cook the fried rice over high heat to achieve a desirable slight char and avoid a soggy outcome. Adjust curry paste amount to your preferred spice level and consider a squeeze of lime juice at the end for brightness.