Yellow Curry Fried Rice Recipe

Rinse rice

Rinse jasmine rice under cold running water until the water runs clear. Drain and let rest 5 minutes.

Cook rice

Combine rinsed rice with water and salt in a pot. Bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until tender. Remove from heat and fluff with a fork. Spread on a tray to cool completely (preferably refrigerate for at least 30 minutes) to prevent soggy fried rice.

Prepare protein

Season the chosen protein with a pinch of salt and pepper.

Cook protein

Heat 1 tablespoon oil in a large wok or skillet over high heat. Add the protein in a single layer and sear until browned and cooked through (about 3-5 minutes per side depending on thickness). Remove to a plate and rest.

Sauté aromatics

In the same wok, add a little more oil if needed. Add diced onion and minced garlic; cook 2-3 minutes until translucent and fragrant.

Add vegetables

Add carrots, bell pepper, and green peas; cook 3-5 minutes until vegetables are just tender-crisp.

Toast curry paste

Push vegetables to the side of the wok and add yellow curry paste. Cook 30 seconds to bloom the aroma.

Create sauce

Stir in turmeric, soy sauce, fish sauce, brown sugar, and oyster sauce. Deglaze with chicken broth and simmer briefly to form a light sauce.

Add eggs

Push sauce to the side, crack in the eggs and scramble until just set. Then mix with sauce and vegetables.

Combine rice and protein

Return the cooked protein to the pan and add the cooled rice. Toss to combine and stir-fry 3-5 minutes until everything is heated through and well coated with sauce.

Finish

Drizzle with sesame oil and scatter sliced scallions. Taste and adjust salt or soy sauce if needed.

Serve

Divide among bowls or plates and serve hot. Optional: garnish with lime wedges or fresh cilantro.