Red curry fried rice with vegetables offers a lighter, homemade alternative to takeout. This simple recipe comes together in under 30 minutes and makes a flavorful side or a satisfying main when paired with a protein.
Feel free to swap the vegetables or add meat or seafood to suit your preferences.
Fried rice is a staple in my kitchen—comforting, quick, and endlessly adaptable.
This version uses red curry paste, a medley of vegetables, a splash of fish sauce for depth (optional), and a touch of pure maple syrup to balance the savory and spicy notes.
It’s as easy to make as any fried rice you’ve tried before — and if this is your first time, you’ll find it straightforward and rewarding.
How to Make Red Curry Fried Rice:
1. Cook the white rice according to package instructions, then set it aside until ready to use.
2. In a small bowl, whisk together the red curry paste, liquid aminos (or soy/coconut aminos), pure maple syrup, and fish sauce (if using). Set the sauce aside.
3. While the rice cooks, heat the coconut oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the garlic, grated carrot, chopped red bell pepper, and chopped asparagus. Stir to combine, cover, and cook until the asparagus is bright and tender-crisp, about 2–4 minutes.
5. In a separate skillet, scramble the eggs and set them aside.
6. Add the cooked rice and the prepared sauce to the skillet with the vegetables. Toss everything together until evenly coated and heated through.
7. Stir in the scrambled eggs and chopped green onion. Serve warm alongside your main dish or as a hearty meal on its own.
Recipe Adaptations:
- Add 1 cup cooked corn kernels for sweetness and texture.
- Substitute coconut aminos or soy sauce if you don’t have liquid aminos.
- Stir in ½ cup chopped peanuts, cashews, or almonds for crunch.
- Use avocado oil instead of coconut oil for a neutral flavor.
- Add cooked chicken, shrimp, beef, or pork to make it a protein-forward dish.
- For a creamier, coconut-forward flavor, add ½ cup full-fat canned coconut milk to the sauce.
- Omit fish sauce if you prefer to avoid it.
- Add 1–2 cups chopped pineapple for a sweet, tangy twist.
More Delicious Fried Rice Recipes:
- Turmeric Chicken Fried Rice
- Pineapple Fried Rice
- Basil Fried Rice
- Vegetable Fried Rice
- Turnip Fried Rice
- Cauliflower Fried Rice
- Vegetable Quinoa Fried Rice
Fried rice forever.
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Red Curry Fried Rice
Ingredients
- 2 cups dry long-grain white rice (or about 6 cups cooked rice)
- 3 Tbsp red curry paste
- 1/4 cup liquid aminos (or soy/coconut aminos)
- 2 Tbsp pure maple syrup
- 2 tsp fish sauce (optional)
- 3 Tbsp coconut oil (or avocado oil)
- 1/2 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, grated
- 1/2 red bell pepper, chopped
- 1/2 bunch asparagus, trimmed and chopped
- 3 large eggs, scrambled
- 3 stalks green onion, chopped
Instructions
- Steam or cook the white rice according to package directions and set aside.
- Whisk together red curry paste, liquid aminos, maple syrup, and fish sauce in a small bowl; set aside.
- Heat coconut oil in a large skillet or wok over medium-high. Sauté the chopped onion until translucent, about 5 minutes. Add garlic, carrot, bell pepper, and asparagus; stir, cover, and cook 2–4 minutes until asparagus is bright and tender-crisp.
- In a separate skillet, scramble the eggs and set aside.
- Add the cooked rice and sauce to the skillet with the vegetables, tossing to combine and heat through.
- Stir in the scrambled eggs and green onion. Serve warm and enjoy.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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