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5.0 from 6 votes

Green Curry Fried Rice

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.

Prep Time
12 mins
Cook Time
12 mins
Total Time
26 mins
Servings: 7 cups
Calories: 571 kcal
Course: Side Dish
Cuisine: Thai

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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

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

% 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.