Red curry fried rice with vegetables is a healthier take on takeout! This easy recipe comes together in less than 30 minutes and makes for an amazing side dish to any style of meal!

Change up the vegetables and/or animal protein to your heart’s delight.

Hello, fried rice, my old friend.

Fried rice is so entrenched in my household, it is practically a state of being.

If you’re anything like me and you love fried rice, Thai food, are NOT above eating fried rice as a meal, and…carbs…then this is the recipe has your first, middle, and last name written all over it.

This new rendition involves red curry paste, a variety of vegetables, a splash of fish sauce (just trust me), and a touch of pure maple syrup to offset the salty, umami, spicy flavors.

It is no more difficult to prepare than the last fried rice you made.

…And if you’ve never made fried rice, it’s easy mmmmkay!

Let’s do this.

How to Make Red Curry Fried Rice:

Steam the white rice and set aside until ready to use.

In a small bowl, stir together the red curry paste, liquid aminos, pure maple syrup, and fish sauce and set aside.

While the rice is cooking, sauté the vegetables. To do so, add the coconut oil and chopped onion to a large skillet or wok and heat over medium-high. Sauté until onion turns translucent, about 5 minutes.

Add the garlic, carrot, bell pepper, and asparagus and stir well. Cover and cook until asparagus is bright green, softened, but still al dente, about 2 to 4 minutes.

In a separate skillet, scramble the eggs and set aside until ready to use.

Add the cooked white rice and sauce to the skillet with the vegetables and stir well to combine. Stir in the scrambled egg and green onion. Serve alongside your entree and enjoy!

Recipe Adaptations:

Add 1 cup of cooked corn kernels if desired
Use coconut aminos or soy sauce instead of liquid aminos
Add ½ cup chopped peanuts, cashews or almonds if desired.
Replace coconut oil with avocado oil.
Add chicken, shrimp, beef or pork to make it a meat-infused fried rice!
For creamy coconut rice flavor, add ½ cup full-fat canned coconut milk to the sauce.
Omit the fish sauce if you aren’t into it.
Add 1 to 2 cups chopped pineapple if you’re a badass.

More Delicious Fried Rice Recipes:

Fried rice for president.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Print Recipe Pin Recipe Save Recipe

5 from 1 vote

Red Curry Fried Rice

Thai-style red curry fried rice with asparagus, peas, carrots, and more! This vegetable-infused fried rice is better than takeout and is a refreshing side dish to any main dish.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 200kcal

Author: Julia

Ingredients

2 cups dry long-grain white rice or 6 cups of cooked rice.
3 Tbsp red curry paste
1/4 cup liquid aminos
2 Tbsp pure maple syrup
2 tsp fish sauce optional
3 Tbsp coconut 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 the white rice and set aside until ready to use.
In a small bowl, stir together the red curry paste, liquid aminos, pure maple syrup, and fish sauce and set aside.
While the rice is cooking, saute the vegetables. To do so, add the coconut oil and chopped onion to a large skillet or wok and heat over medium-high. Saute until onion turns translucent, about 5 minutes. Add the garlic, carrot, bell pepper, and asparagus and stir well. Cover and cook until asparagus is bright green, softened, but still al dente, about 2 to 4 minutes.
In a separate skillet, scramble the eggs and set aside until ready to use.
Add the cooked white rice and sauce to the skillet with the vegetables and stir well to combine.
Stir in the scrambled egg and green onion. Serve alongside your entree and enjoy!

Nutrition