This post may contain affiliate links. See my disclosure policy.
My curry fried rice recipe combines fluffy rice with tender veggies and layers of delicate curry flavor. Ready in 10 minutes, it’s a unique twist on classic fried rice!
Love your rice and grains? Try my Instant Pot sushi rice, couscous, coconut milk rice, or rice salad next.
Quick and easy dinner recipes are my jam. Don’t get me wrong; there are plenty of occasions where I look forward to spending all day in the kitchen preparing an extravagant meal… just not today.
Lately, I’ve been making curried fried rice on repeat because it’s fast to make but tastes like I spent all day working on it.
Table of Contents
Why I love this recipe
- Healthy. Nothing to see here. Just rice, spices, and a handful of vegetables.
- Diet-friendly. It’s naturally vegan, gluten-free, and made with minimal added oil.
- It cooks so fast. And if you use pre-cooked pumpkin, it’s even faster.
- Versatile. Enjoy it as a hearty side, or tack on some protein for a balanced dinner.
Ingredients needed
- Sesame oil and vegetable oil. The vegetable oil is to sauté the veggies while the sesame oil adds flavor.
- Veggies. I used finely chopped onions, peas, and corn.
- Pumpkin. To add heartiness and complement the curry flavor. Chop it into bite-sized pieces.
- Vegetable stock. For cooking the pumpkin.
- Long grain rice. I used leftover basmati rice, which as we know, is the best type of rice to use for fried rice. You can also use jasmine rice if you prefer.
- Soy sauce. For savoriness. 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.
- Green onions. For garnish.
How to make curry fried rice
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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
- Don’t have leftover rice? Don’t worry! Just make fresh rice, lay it on a baking sheet, and freeze it until cold. Avoid using fresh, warm rice since it won’t have the right texture.
- Save time. Buy pre-cooked pumpkin or steam it the night before and keep it in the fridge until you need it.
- Garnish the fried rice with crushed peanuts, sesame seeds, and fresh cilantro for more flavor.
Variations
- Stir-fry aromatics. Add minced garlic and ginger along with the onion.
- Add protein. Chopped chicken breast, pork, shrimp, ground beef, eggs, or 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.
Storage instructions
To store: Leftovers can be stored in the refrigerator in an airtight container for up to five days.
To freeze: Place the cooked and cooled rice in a freezer-safe bag and store it in the freezer for up to six months.
Reheating: Add a splash of water and microwave the rice for 30-40 seconds or until hot.
Frequently asked questions
Long-grain white rice is best. However, any cooked rice works well.
Although ‘fried’ is in the name, fried rice is actually quite a healthy dish. It’s full of vegetables, and minimal oil is required. Pair it with your favorite protein for a well-balanced and healthy dinner.
More curry-inspired 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, before adding the butternut pumpkin.
- Cook for 5 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.
Notes
Nutrition
Originally updated June 2022, updated and republished July 2024
Such a great dish! I LOVE fried rice, but have never thought to add pumpkin. Pure genius!