Curry Fried Rice Recipe

Rice

Use 3 cups cooked jasmine rice that has been cooled and preferably refrigerated (leftover rice works best). Break up any large clumps with your hands or a fork so the grains are separated.

Vegetables & Protein

Dice the onion, carrot and red pepper; mince garlic and ginger; slice scallions separating whites from greens. If using cooked protein (shrimp, chicken, or tofu), cut into bite-size pieces and pat dry.

Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Add the eggs and quickly scramble, breaking into small curds. Cook just until set but still tender, then transfer eggs to a bowl and set aside.

Add the remaining 1 tablespoon neutral oil to the wok and increase heat to high. When oil is shimmering, add the diced onion and the white parts of the scallions. Stir-fry 1–2 minutes until fragrant and beginning to soften.

Add the minced garlic and ginger and stir-fry 20–30 seconds until aromatic (don’t let garlic burn). Add the diced carrot and red bell pepper; stir-fry 1–2 minutes to slightly soften. If using frozen peas, add them now and cook another 30–45 seconds until heated through.

Push the vegetables to one side of the wok. Reduce heat to medium-high, add the curry powder and turmeric to the hot oil in the cleared space and toast for 15–30 seconds, stirring constantly so the spices don’t burn. This step blooms the flavors and makes the curry more fragrant.

Add the chilled rice to the wok, spreading it out and breaking up any remaining clumps. Toss rice with vegetables and spices so it becomes evenly coated. Pour the soy sauce and oyster sauce (if using) over the rice, then add fish sauce (optional), sesame oil, white pepper and salt.

Stir-fry on high heat for 2–4 minutes, constantly tossing and pressing gently with a spatula to get some toasted edges on the rice. Taste and adjust seasoning with extra soy or salt if needed.

Return the scrambled eggs to the wok along with the green parts of the scallions and any cooked protein. Toss briefly to combine and heat through, about 1 minute.

Turn off the heat. Stir in chopped cilantro if using. Transfer the curry fried rice to a serving platter or individual bowls. Garnish with crispy fried shallots or peanuts and serve with lime wedges for squeezing over.