Green Curry Fried Rice
User Reviews
5.0
6 reviews
Excellent
Green Curry Fried Rice
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Crispy tofu and jasmine rice caramelized in a herby crave-worthy sauce. It’s the ultimate bowl of comfort that comes together super-fast, makes for a complete meal and hits you with all the flavor vibes.
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Ingredients
Rice and fried tofu prep:
- 4 cups cooked jasmine rice leftover, or cooled for at least 6 hours
- 2 tablespoons canola oil vegetable oil, or sunflower oil
- 8 oz. extra firm tofu pressed
For the fried Rice:
- 2 tablespoons olive oil
- ½ cup shallots or red onion, diced
- 1 cup red bell pepper chopped
- 4 lime leaves optional
- ¼ cup thai green curry paste
- 1 cup peas fresh or frozen
- 1 cup Thai basil leaves
- 3 tablespoons vegetarian oyster sauce
- 2 tablespoons brown sugar coconut sugar, or palm sugar
- 5 teaspoons tamari or soy sauce
- ½ cup coconut milk full-fat
Optional Garnishes:
- cilantro leaves
- Thai basil leaves
- green Thai chilies sliced
- perilla leaves
Instructions
- If you don’t have leftover jasmine rice on hand, cook a plain batch of rice and cool it for at least 6 hours to stiffen the rice. If cooking on the stove top use a ratio of 2 cups rice to 3 cups water. If cooking in a rice cooker use 3 cups rice and 3 cups water.
- Heat the canola oil in a frying pan or wok over medium-high heat. Meanwhile, cut the pressed tofu in 1 inch strips. After 90 seconds when the oil is hot, stir fry the tofu pieces for 6-7 minutes until lightly golden brown all around. Remove the fried tofu from the pan and set aside.
- Heat the oil in a large pan or wok over medium heat. After 90 seconds when the oil is hot, add the shallots and red bell pepper, stirring frequently for 4 minutes, until softened. If using lime leaves, tear them into pieces and add them to the pan.
- Add the green curry paste and stir well, cooking for 1-2 minutes until fragrant. Add the fried tofu and stir to coat with the paste.
- Increase to medium-high heat and add the rice, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and well combined with the curry mixture.
- Add the peas, Thai basil, vegetarian oyster sauce, sugar, and tamari. Stir well and cook for another 3-4 until the basil is wilted, and the rice is golden and lightly fried in some spots.
- Pour in the coconut milk and bring to a simmer, so that the liquid absorbs into the rice and veggies. Transfer to serving plates and garnish with cilantro, Thai basil, and sliced chilies, if using.
Equipments used:
Notes
- ❄️ Cold Rice Never Bothered Me Anyway:
- ❄️
- Cold, day-old rice is the secret sauce of fried rice. No leftover rice? Spread freshly cooked rice on a baking sheet and pop it in the freezer for a quick 30 minute chill before using.
- 🍞 All I Do Is Press, Press, Press:
- 🍞
- The drier your tofu, the crispier it gets. Press it for ten to fifteen minutes before cooking, and pat it dry to remove excess moisture. More dryness = golden, crispy perfection.
- 🍲 The Potfather:
- 🍲
- Frying tofu in a pot instead of a pan keeps your stovetop clean by preventing splashes and splatters.
Nutrition Information
Show Details
Calories
571kcal
(29%)
Carbohydrates
98g
(33%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.02g
Sodium
483mg
(20%)
Potassium
387mg
(11%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
2337IU
(47%)
Vitamin C
38mg
(42%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 7cups
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 98g | 33% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Sodium | 483mg | 20% |
| Potassium | 387mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2337IU | 47% |
| Vitamin C | 38mg | 42% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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