Some of the best recipes come from simply raiding your fridge and throwing a meal together and seeing what happens.
That’s exactly the case with this green curry fried rice: I had some white rice leftover that needing eating, half a block of tofu, the last scrapings of green curry paste, and an array of veggies. Lo and behold, this tasty, healthy, and super quick vegan green curry fried rice was born!
One of the best things about stir fry-style meals is that there’s no set rules for the ingredients you need.
Don’t have a red pepper? Use broccoli (or whatever else you have instead!) Don’t like tofu? Don’t use it!
Just throw in whatever veggies you have in your fridge or freezer and you’ll pretty much be good to go.
Making this vegan green curry fried rice
To make this fried rice dish, you’ll need cooked rice. I like to make this meal when I have rice leftover from the night before, but you could cook your rice and chilled it before cooking on the same day.
**Note: hot or lukewarm rice will not work for stir fried rice as it doesn’t fry well and sticks together in clumps. Your cooked rice should be chilled for best results!
To make the vegan green curry fried rice, you’ll start off by frying your tofu in a little oil until crispy, then remove from the pan and set aside. An optional extra is to coat the tofu in cornflour to make it extra crispy.
Then, stir fry onion, garlic and ginger for a couple of minutes until fragrant, before adding your diced vegetables (I used red pepper, courgette, and frozen green beans in the photos) and stir frying to another 2 – 3 minutes.
Stir in the green curry paste, soy sauce, and a squeeze of lime if you have any (I didn’t, unfortunately, when making the above dish but it would really elevate the flavours!).
Cook everything together for another minute or two and season to your liking, then stir in chopped coriander and roasted peanuts. Done! Another squeeze of lime just before serving would also be great here.
Other recipes with rice:
Vegan Green Curry Fried Rice
Packed with flavour and super quick to make, this easy twist on vegan stir-fried rice makes a great go-to healthy dinner when you have cooked rice to use up.
Ingredients
- 200g cooked white rice
- 100g tofu, diced
- 1 red bell pepper, diced
- 1 cup frozen mixed vegetables
- 1 white onion, diced
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp soy sauce
- 1 tbsp green curry paste
- 10g roasted peanuts
- Handful of chopped coriander
- 1 tbsp sesame oil
Instructions
- Heat 0.5tbsp oil in a wok, and add your tofu. Stir fry until crispy, and then remove from the wok and set aside.
- Heat the remaining oil, add your onion, ginger, and garlic, and stir fry for about 4 - 5 minutes.
- Add the vegetables and cook for another 2 minutes.
- Add the rice, green curry paste, and soy sauce. Cook for 5 minutes.
- Stir in the tofu and coriander and serve!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 461Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 1200mgCarbohydrates: 69gFiber: 19gSugar: 8gProtein: 18g