Thai Green Curry Fried Rice Recipe — Authentic Flavor Guide

This Thai Green Curry Fried Rice is packed with colorful vegetables, crispy tofu, and fresh herbs like cilantro and basil. While not a traditional Thai dish, it’s an easy, flavorful way to enjoy fried rice and comes together quickly—perfect for busy weeknights.

Keeping a jar of green curry paste in the pantry makes this recipe especially convenient. It brightens day-old rice (and works with freshly made rice, too — see notes below). The recipe is flexible: swap the tofu for eggs or another protein, change the vegetables to suit your fridge, and always taste at the end because curry paste brands differ in intensity.

Why you’ll love this recipe

• Fast and simple: This fried rice takes about 25 minutes from start to finish.
• Highly adaptable: Use whatever vegetables and proteins you have on hand. Tofu, eggs, or no added protein all work well.
• Eggless option: The tofu provides plant-based protein, making this an egg-free recipe.
• Coconut-free option: Instead of coconut milk, a bit of water is used to loosen the curry paste so its flavor can shine without coconut notes—handy if you don’t have or don’t want coconut.

Ingredients and substitutes

• Rice: Use cooked and cooled rice to avoid clumping. Jasmine is ideal, but any long- or medium-grain white rice will work.
• Green curry paste: Some pastes contain shrimp paste, so check labels for vegan options if needed. Brands vary in heat; adjust the amount to taste.
• Basil: Thai basil is traditional, but Italian basil is an acceptable substitute if Thai basil is unavailable.
• Tofu: Extra-firm tofu is used here for texture. Replace with scrambled eggs or omit for a lighter dish.
• Tamari/soy sauce: Tamari adds umami and can be swapped for regular soy sauce.

How to make (step-by-step photos)

This fried rice is quick to prepare—about 25 minutes. Follow these steps for a vibrant, well-seasoned result:

Tips for fried rice

• Use chilled cooked rice: Hot, fresh rice tends to clump and steam. Day-old rice is ideal because the grains separate easily.
• If using fresh rice: Spread it on a baking sheet to release steam for 15 minutes, then refrigerate until fully cool before stir-frying.
• Prep ahead: Chop and measure all ingredients before cooking—fried rice moves quickly on high heat.
• High heat: Stir-fry over high heat and toss often to get a slight crisp without steaming the ingredients.
• Best pan: Use a well-seasoned cast iron pan or a wok rather than coated non-stick pans, which can degrade at high heat.
• Tools: A thin, flat spatula or flipper helps lift and toss rice without crushing the grains.

Frequently asked questions

📖 Recipe

Thai Green Curry Fried Rice

A vegan, eggless fried rice flavored with Thai green curry paste and finished with fresh cilantro and basil. Tofu provides protein; gluten-free when using tamari.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3

Author: Bri Beaudoin

Ingredients

• 3 tablespoons grapeseed oil, divided (or other neutral oil)
• 6 oz extra-firm tofu, cubed (½-inch pieces, about 1 cup)
• ¼ teaspoon fine sea salt, divided
• 3 carrots, diced
• ½ red bell pepper, diced (about 2/3 cup)
• 2 shallots (or ½ cup diced onion)
• 3 cloves garlic, minced
• 3 cups cooked and cooled Jasmine rice
• 4 to 5 tablespoons green curry paste
• ¼ cup water
• 1 cup frozen green peas
• 1 tablespoon tamari (or soy sauce)
• 1 cup cilantro, chopped
• ½ cup fresh basil, chopped
• lime wedges (optional, for squeezing)

Instructions

• Sauté tofu and vegetables: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add tofu and half the salt; cook until golden, about 3 minutes. Add carrots and cook 1–2 minutes until tender, then add bell pepper and the remaining salt and cook until slightly softened. Transfer to a bowl and set aside.
• Sauté aromatics and rice: Add another tablespoon of oil to the skillet. Stir in shallots and garlic and cook until fragrant, about 30 seconds. Add the cooled rice and toss, cooking until the rice is hot and a bit crisp, about 4 minutes.
• Add curry paste: Push the rice to the skillet edges. Add the remaining 1 tablespoon oil to the center and spoon in the green curry paste. Let it sizzle until fragrant, 30–60 seconds, then pour in the water and stir to emulsify. Mix the curry into the rice until evenly coated. Stir in tamari and peas and cook until peas are thawed, about 1 minute.
• Finish and serve: Add the tofu and cooked vegetables back to the skillet and toss to combine. Taste and adjust seasoning with more tamari or curry paste if needed. Stir in chopped cilantro and basil, serve with lime wedges if desired.

Notes

1. Rice: Use cooked, cooled Jasmine or another long- or medium-grain rice. If you must use freshly cooked rice, spread it on a baking sheet for ~15 minutes, then chill until cool.
2. Curry paste: Brands vary—start with less and add more to taste. Blooming the paste in oil intensifies flavor; water helps thin it so it coats the rice evenly.
3. Basil: Thai basil offers a stronger, more peppery flavor, but Italian basil works fine.
4. Lime: A squeeze of lime brightens the dish but is optional.
5. Storage: Refrigerate leftovers in an airtight container for 3–4 days.
6. Reheating: Reheat in a lightly oiled skillet over medium-high heat for best texture; the microwave works if needed.

Nutrition

Calories: 496kcal
| Carbohydrates: 68 g
| Protein: 16 g
| Fat: 18 g