This curry fried rice is a quick and easy dinner recipe that comes together in less than 10 minutes! A unique spin on the classic, it’s easy to customize!
Quick and easy healthy dinners are my jam.
There are several occasions where I like to spend all day in the kitchen preparing an extravagant meal but those dare are rare.
Can you add curry to fried rice?
Adding curry to fried rice, either as curry powder or an actual curry sauce, is a game changer. We’ve all grown up eating the classic fried rice using leftovers from the night before. However, By doing something as simple as adding curry powder to the rice, we transform a dinner time staple into something quite special!
why this curry fried rice recipe will be a dinnertime favorite-
- It’s healthy and made with wholesome ingredients.
- It’s naturally vegan and vegetarian, with no eggs or animal products in it.
- This dish takes less than 10 minutes to make and is even quicker if the pumpkin is pre-cooked!
What I love about this recipe is just how versatile it is! Enjoy it on its own or serve it with your favorite protein! Add an extra dose of curry by serving shrimp curry over it!
How to make curry fried rice
- Sesame oil and vegetable oil. To saute the vegetables but also add a flavor element.,
- Onion. Finely chopped.
- Pumpkin. Chopped into bite sized pieces so it cooks evenly.
- Vegetable stock. You can prepare it yourself or get package one.
- Peas and corn. To add flavor to your fried rice.
- Rice. Pre-cooked long grain rice.
- Soy sauce. A must for any good fried rice recipe.
- Curry powder. You can either make your own blend or use your favorite store-bought kind.
Start by adding the oils to a wok or non-stick pan. Once hot, add the onion and saute until fragrant. Add the pumpkin and cook for 8-10 minutes.
Next, add the vegetable stock and cover the pan. Let everything simmer together until the pumpkin is cooked and tender.
Now, add the peas and corn, followed by the rice and mix well. Add the soy sauce and curry powder and fry everything for 3-4 minutes until sizzling.
Remove the pan off the heat and serve immediately.
Tips to make the best recipe
- If possible, use leftover cooked rice or pre-cook the rice a day before.
- You can pre-cook the butternut pumpkin before adding it in. I like roasting it or steaming it until tender.
- Continue cooking the pumpkin and onion until most of the stock has been absorbed/evaporated. This will ensure tender and fluffy fried rice, not the soggy kind!
The beauty of this fried rice dish is how easy it is to customize! You can use up leftovers in the fridge or your favorite protein. Here are some ideas:
- Add protein. Chopped chicken breast, shrimp, ground beef, or even tofu.
- Change up the vegetables. Grated carrots, green beans, bell peppers, and zucchini.
- Use different sauces. Swap out half the soy sauce for teriyaki sauce or hot sauce.
- Cut the carbs. Instead of using traditional rice, use cauliflower rice instead.
Storing, freezing and reheating instructions
- To Store: Leftovers can be stored in the refrigerator, covered, for up to five days.
- To freeze: Place the cooked and cooled rice in a ziplock bag and store it in the freezer for up to six months.
- Reheating: Microwave the rice for 30-40 seconds, or until hot.
What to serve with curry fried rice
Fried rice is a meal in itself, but add a healthy piece of protein to keep you even more satisfied. Here are some of our favorites:
- Air fryer chicken breasts
- Air fryer salmon
- Blackened chicken
- Air fryer chicken thighs
- Air fryer pork chops
Frequently Asked Questions
Long grain white rice is best, however, any cooked rice works well.
The combination of curry powder, soy sauce, and sesame oil gives the rice a delicious flavor, that no other seasonings are required.
Although there is ‘fried’ in the name, fried rice is actually quite a healthy dish. It’s full of vegetables and there is minimal oil required. Pair it with your favorite protein for a well balanced and healthy dinner.
Curry Fried Rice
- Place a large wok over medium heat. Add the sesame oil and vegetable oil. Once hot, add the onion, and cook for a minute, before adding the butternut pumpkin.
- Cook for 8-10 minutes, flipping regularly. Add the vegetable stock and cover the wok with a lid. Cook until the pumpkin is 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, before adding the cooked rice, then the soy sauce and curry powder and mix until combined. Add the remaining pumpkin back into the wok and fry until hot.
- Remove from the heat and sprinkle with sliced green onion and sesame seeds.
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