Are you ready to tantalize your taste buds with a dish that brings the vibrant flavors of Thailand right to your kitchen? This Vegetarian Thai Curry Egg Fried Rice is a delightful fusion that combines the comforting essence of fried rice with the aromatic spices of Thai cuisine. In just 35 minutes, you can whip up a colorful, nutritious meal that serves four and leaves everyone craving more. Perfect for a quick weeknight dinner or a weekend gathering, this recipe is not only easy to make but also packed with wholesome ingredients. Dive into this culinary adventure and discover how to elevate your rice game like never before!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon curry powder
- 1 tablespoon vegetable oil
- Green onions for garnish
Instructions
- Prepare all ingredients by chopping mixed vegetables into small, uniform pieces. Ensure rice is cooked and cooled to room temperature, preferably day-old rice works best for fried rice.
- Heat vegetable oil in a large wok or non-stick skillet over medium-high heat. Allow the oil to become hot but not smoking.
- Add mixed vegetables to the hot oil and stir-fry for 2-3 minutes until they become slightly tender but retain a crisp texture.
- Push vegetables to one side of the pan and pour beaten eggs into the empty space. Scramble eggs quickly, breaking them into small pieces.
- Once eggs are partially cooked, mix them with the vegetables in the pan.
- Add cooled rice to the pan, breaking up any clumps and ensuring even distribution with vegetables and eggs.
- Sprinkle curry powder and soy sauce over the rice mixture, stirring continuously to coat all ingredients evenly.
- Continue cooking for 4-5 minutes, stirring frequently to prevent sticking and ensure all ingredients are heated through.
- Taste and adjust seasoning if needed, adding more soy sauce or curry powder to preference.
- Remove from heat and transfer to serving plates, garnishing with freshly chopped green onions.
- Serve hot immediately, optionally with additional soy sauce or chili sauce on the side.
Tips
- Use Day-Old Rice: For the best texture, use rice that has been cooked and cooled, preferably from the day before. This helps prevent the fried rice from becoming mushy.
- Chop Vegetables Uniformly: Ensure your mixed vegetables are chopped into small, even pieces. This allows for quicker cooking and ensures that every bite is packed with flavor.
- High Heat is Key: When stir-frying, make sure your oil is hot enough to sizzle when you add the vegetables. This helps achieve that perfect crispy texture.
- Don’t Overcrowd the Pan: If you're making a larger batch, consider cooking in batches to avoid overcrowding, which can lead to steaming instead of frying.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, snap peas, or zucchini would also make great additions!
- Adjust Seasoning to Taste: Before serving, taste your fried rice and adjust the soy sauce or curry powder to suit your personal preference.
- Garnish for Freshness: Don’t skip the green onions! They add a fresh crunch and a pop of color that makes your dish visually appealing.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
