Coconut Curry Veggie Fried Rice

• 2 cups cooked and cooled jasmine rice
• 1 can (13.5 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cups mixed frozen vegetables
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons vegetable oil
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant.
2. 2 Push the onion mixture to the side and add another tablespoon of oil. Add the frozen vegetables and cook until heated through.
3. 3 In a small bowl, whisk together coconut milk and curry powder. Pour into the skillet.
4. 4 Add the cooked rice to the skillet, breaking up any clumps. Stir in sesame oil and soy sauce.
5. 5 Cook, stirring frequently, until the rice is heated through and slightly crispy.
6. 6 Taste and adjust seasoning with salt and pepper.
7. 7 Remove from heat, stir in cilantro, and serve immediately.

Equipment

• Large skillet or wok
• Spatula

Variations

• Add tofu or shrimp for a protein boost.
• Substitute brown rice for a nuttier flavor and added fiber.

Substitutions

• Use almond milk as a lighter alternative to coconut milk.
• Substitute tamari for soy sauce to make it gluten-free.

Pairings

• Grilled tofu skewers
• Steamed dumplings
• Fresh spring rolls

Nutrition

Tips

• Use day-old rice for best results; freshly cooked rice can be too moist.
• For extra heat, add a pinch of cayenne or diced chilies with the vegetables.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat in a skillet.

Serving Suggestions

• Serve alongside grilled shrimp or chicken for a complete meal.
• Pair with a side of mango chutney for a sweet contrast.

FAQ