Curry Fried Rice


5 from 7 votes
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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!

curry fried rice.

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.

If we can have dinner ready in under 15 minutes, it will be a weekly staple. Some of our favorites include stuffed peppers, chicken pasta, and curry fried rice.

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

The Ingredients. 

  • 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. 

The Instructions.

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. 

how to make curry fried rice.

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!

Flavor variations

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. 
fried rice with curry.

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:

Frequently Asked Questions

What rice is best for fried rice?

Long grain white rice is best, however, any cooked rice works well.

What gives fried rice its flavor?

The combination of curry powder, soy sauce, and sesame oil gives the rice a delicious flavor, that no other seasonings are required.

Is fried rice healthy?

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.

curried fried rice.

Curry Fried Rice

5 from 7 votes
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!
Servings: 4 servings
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes


  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 small onion finely chopped
  • 1/2 lb 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
  • 2 tablespoons soy sauce
  • 1 tablespoon curry powder
  • 2 green onions sliced


  • 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. 


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.
TO REHEAT: Microwave the rice for 30-40 seconds, or until hot. 


Serving: 1servingCalories: 275kcalCarbohydrates: 43gProtein: 7gFat: 4gSodium: 628mgPotassium: 400mgFiber: 3gVitamin A: 6165IUVitamin C: 16mgCalcium: 61mgIron: 2mgNET CARBS: 40g
Course: Main Course
Cuisine: American, Chinese
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. I haven’t seen these products yet, but I love anything THAI and this sounds delish! Curry and coconut milk go together so well! I’ll be on the lookout….

  2. my favorite thing (okay one of them!) when i visited austrailia was pumpkin! i had an amazing pumpkin burger & enjoyed a few salads with roasted pumpkin! so goood.

  3. This is such a strange-sounding dish! I may just have to print it off for that reason alone.

    I haven’t really had much curry, but I think I’ve enjoyed what I have had. I’d like to explore it more. As for meatless meal, I don’t know. I’m not sure I eat any of those. lol

  4. I am such a carnivore, as you well know! But I do actually eat a lot of veggie meals – pretty much all of my breakfasts are. I love an egg shashuka or veggie moussaka in particular. Oh and curry, yes please!

  5. I think someone needs to make a peanut butter and pumpkin dish. I’m not sure what exactly that would mean…but I would try it for sure! How do you cook the pumpkin in AU? Is it mashed? Fried? Roasted?

  6. I’m usually a sweet pumpkin fan, but I could totally get on board with this recipe! As long as I make it with the one brand of curry powder that I know is safe for me and won’t send me to the ER with a giant rash and swollen face lol.

  7. Mm mm mmmm. I love all things curry, as long as it’s not too spicy.
    You’ve gone against the grain and towards the coconut flour!

  8. Anything with beans! Pinto beans, cheese, sour cream, guacamole…. I have not experimented with curry, so I don’t really have a favorite. Thanks for the opportunity!

  9. I love pumpkin so I totally appreciate all the recipes you have been posting lately! Never too much pumpkin in my life!

  10. I wouldn’t dream of ruining this with tofu or fish. Bleh. It looks amazing exactly as is. I love the color and you know I adore all the veggies.

  11. Arman, this looks incredible! I am not a curry person, but you may have convinced me to give it a try and pumpkin is always a winning ingredient.