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Vegetarian Thai Curry Fried Rice
Vegetarian Thai Curry Fried Rice
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vegetarian Thai curry fried rice bursting with red curry paste, creamy coconut, zesty ginger, and aromatic lemongrass for a flavorful explosion.
Ingredients:
  • 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
  • 0.5 (16 ounce) package frozen mixed vegetables
  • 2 tablespoons coconut milk
  • 6 leaves Thai basil, chopped
Instructions:
  • Thoroughly rinse the rice under cold running water until the water runs clear.
  • In a saucepan, bring rice, water, and coconut water to a boil. Cover, reduce heat to medium-low, and simmer for 20 to 25 minutes until rice is tender and liquid is absorbed.
  • In a wok or large cast iron skillet over medium heat, heat oil. Sauté shallot until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in red bell pepper, ginger, and lemongrass, and cook for 3 to 5 minutes. Add curry paste and mix thoroughly. Mix in cooked rice, then push it to one side of the wok. Crack in eggs, cook and stir until scrambled, about 3 minutes. Combine scrambled eggs with the rice. Add frozen vegetables and mix. Pour in coconut milk and stir well.
  • Take the pot off the heat and generously scatter Thai basil over the dish.

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