Pumpkin Curry Fried Rice
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My curry fried rice recipe combines fluffy rice, tender pumpkin, and warm curry spices in one quick and flavorful dish. It’s ready in 20 minutes and a delicious way to use leftover rice.
I’ll be honest- whenever I have day-old rice that needs to be transformed into a quick dinner, I usually lean into my air fryer fried rice. Recently, though, I tried the most delicious curry-flavored pumpkin fried rice at a local Asian restaurant, and I knew I had to recreate it at home.
Pumpkin and curry work so well together, so when testing this recipe, I had to get the balance just right. Too much pumpkin makes the rice soggy, while curry powder alone can leave the dish tasting one-dimensional. The trick was to season the pumpkin well and cook it until tender, so it would hold its shape when tossed through the rice.
The result is savory, lightly spiced fried rice with fluffy grains, tender pumpkin, and plenty of flavor in every bite. It’s one of the reasons my partner and I cook pumpkin year-round.
Table of Contents
Recipe highlights
- A fun twist on fried rice. The combination of curry and pumpkin is unexpected, but the flavors work really well.
- Ready in under 20 minutes. It’s the kind of dinner I make when I want something homemade but don’t feel like spending ages in the kitchen.
- Easy to make a meal. I’ll often add grilled chicken, shrimp, or tofu to turn it into a complete dinner.
Key Ingredients
Here’s what goes into curry fried rice, along with my kitchen notes. Full measurements are in the recipe card below.
- Sesame oil and vegetable oil. I like using a combination of both. The vegetable oil helps cook everything evenly, while the sesame oil adds flavor. I tested this with only sesame oil once, and the flavor was far too overpowering.
- Onions, peas, and corn. My go-to vegetable combination. They add color, texture, and a little sweetness without competing with the curry flavor.
- Pumpkin. Cut into small, bite-sized pieces so it cooks quickly and mixes evenly through the rice.
- Vegetable stock. I cook the pumpkin in stock rather than water because it adds extra savory flavor and balances the pumpkin’s natural sweetness.
- Long grain rice. Day-old rice is best. Freshly cooked rice tends to be too soft and can turn mushy when stir-fried. I usually use leftover basmati rice, but any long-grain rice works.
- Soy sauce. Use gluten-free or low-sodium soy sauce as needed.
- Curry powder. I kept it simple and stuck with a store-bought blend, but you can make your own mix.
Variations
- Add aromatics. Stir in a few cloves of minced garlic and a teaspoon of grated ginger along with the onion.
- Add protein. I’ll often toss in leftover grilled chicken, shrimp, tofu, or a fried egg to make it a complete meal.
- Switch up the vegetables. Grated carrots, green beans, bell peppers, and zucchini all work well here.
- Turn up the heat. Add a pinch of chili flakes, sliced fresh chili, or a drizzle of sriracha before serving.
- Use cauliflower rice. For a lower-carb option, swap the rice for cauliflower rice. Just reduce the cooking time slightly so it doesn’t become watery.
How to make curry fried rice
Step 1- Saute. Add both oils to a large skillet or wok over medium-high heat. Once hot, add the onion, cook for one minute, then add the pumpkin. Cook for 5 minutes, flipping regularly.
Step 2- Steam the pumpkin. Add the vegetable stock and cover the pan with the lid. Cook until the pumpkin is tender. Transfer half of the pumpkin to a plate.
Step 3- Build the rice. Add the peas and corn and cook for several minutes, then add the cooked rice, soy sauce, and curry powder. Mix to combine, then add the remaining pumpkin and cook until warm.
Step 4- Serve. Remove the pan from the heat and serve with garnishments.
Arman’s recipe tips
- Use cold rice. This is the secret to great fried rice. Freshly cooked rice tends to clump together, while chilled rice stays fluffy and separate when stir-fried.
- Don’t overcook the pumpkin. I cook it until it’s just tender so it keeps its shape when tossed through the rice. Overcooked pumpkin will break down, making the rice mushy.
- Have everything ready before you start. Once the rice hits the pan, the recipe moves quickly, so I like to prep all the ingredients beforehand.
- Cook over high heat. High heat helps the rice develop those lightly toasted, restaurant-style bits without becoming soggy.
Storage instructions
To store: Keep leftover curry fried rice in an airtight container in the fridge for up to five days.
To freeze: Let the rice cool completely, then transfer it to a freezer-safe container or bag and freeze for up to 6 months.
Reheating: Add a splash of water and microwave for 30-60 seconds, stirring halfway through, until hot. You can also reheat it in a skillet over medium heat for a few minutes, which helps bring back some of the fried rice texture.
Frequently asked questions
Yes, but chill it first. If I don’t have leftover rice, I’ll spread freshly cooked rice onto a baking sheet and refrigerate or freeze it until cold. This helps remove excess moisture and gives it a much better fried rice texture.
You can, but you’ll lose the sweet-and-savory contrast that makes this curry fried rice unique. If you’d like to replace it, try diced sweet potato, butternut squash, or extra vegetables like carrots and bell peppers instead.
More rice recipes
Curry Fried Rice
Video
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 small onion finely chopped
- 1/2 pound butternut pumpkin chopped
- 1/2 cup vegetable stock
- 1/2 cup frozen peas thawed
- 1/2 cup frozen corn thawed
- 4 cups cooked long grain rice I used basmati rice
- 2 tablespoons soy sauce
- 1 tablespoon curry powder
- 2 green onions sliced
Instructions
- Place a large wok over medium heat. Add the sesame oil and vegetable oil. Once hot, add the onion and cook for a minute, until fragrant, before adding the pumpkin.
- Cook for 5 minutes, stirring regularly, until the pumpkin begins to brown lightly around the edges. Add the vegetable stock and cover the wok with a lid. Cook until the pumpkin is fork-tender and most of the stock has been absorbed.
- Transfer half the pumpkin to a plate.
- Add the peas and corn and cook for several minutes until heated through. Add the cooked rice, then the soy sauce and curry powder, and mix until combined. Continue cooking until the rice is hot throughout and lightly golden in spots. Add the remaining pumpkin back into the wok and gently toss until warm.
- Remove from the heat and sprinkle with sliced green onion and sesame seeds. The finished rice should be fluffy.
Notes
Nutrition
Originally updated June 2022
Pumpkin is only available at Halloween!
Would Butternut Squash be OK?
Yes, absolutely 🙂 I use butternut squash all the time 🙂
Good morning this recipe looks delicious
Such a great dish! I LOVE fried rice, but have never thought to add pumpkin. Pure genius!
Thanks so much, Elaine!