Curry Fried Rice

4.60 from 5 votes

This curry fried rice is packed with flavor and cooks up in minutes! Studded with tender-crisp veggies, this easy vegan dish is better than takeout and makes an excellent side or main.

Prep Time15

Cook Time10

Total Time25

Course: Entree

Cuisine: Asian-Inspired

Servings:

Calories: 364kcal

Author: Alissa Saenz

Ingredients

¼ cup soy sauce
1 tablespoon rice vinegar
2 teaspoons curry powder, plus more to taste (up to 4 teaspoons)
½ teaspoon ground turmeric
2 tablespoons peanut oil, or high-heat oil of choice
1 small onion, diced
2 medium carrots, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 ½ teaspoons freshly grated ginger
4 cups leftover cooked rice (1-2 days old and chilled)
1 cup frozen peas, thawed
2 scallions, chopped
2 teaspoons toasted sesame seeds

Instructions

Stir the soy sauce, vinegar, curry powder and turmeric together in a small bowl. Set it aside.
Coat the bottom of a large nonstick skillet or wok with the oil and place it over medium-high heat.
Give the oil a minute to heat up, then add the onion, carrots and bell pepper. Stir-fry everything for about 2 minutes, until the veggies brighten in color a bit.
Push the vegetables to the side and add the garlic and ginger. Sauté them together for about 30 seconds, until the mixture becomes very fragrant.
Add the rice and carefully pour the soy sauce mixture over the rice. Stir fry the rice and vegetables together until the sauce dries up and the rice begins to crisp in spots, about 3 minutes. Flip the mixture constantly while cooking to prevent burning.
Add the peas and continue stir-frying the mixture for about a minute, just to heat up the peas.
Remove the wok from heat.
Sprinkle the fried rice with sesame seeds and scallions. Serve.

Nutrition