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CuisineAsianThaiHigh-FiberLow-FatLow-SugarUnder 1 HourOne-Pot or PanMeal PrepWokStove TopCast Iron PanWeeknightLunchDinnerVegetarianVeganHealthyGluten-FreeDairy-Free

Curry Fried Rice As Made By Liz Murphy

This recipe is a wonderful example of using what you already have in your fridge; it's the perfect way to transform leftover rice and whatever veggies you have on hand. I was inspired by my favorite local Thai restaurant to add the fabulous flavors of curry and turmeric to classic fried rice. I used to love ordering their curry fried rice, but wanted to make a vegan version. This dish is incredibly simple and makes a delicious quick meal.

96% would make again
Total Time

1 hr 20 min

1 hr 20 min

Prep Time

1 hr

1 hr

Cook Time

20 minutes

20 min

Curry Fried Rice As Made By Liz Murphy
Total Time

1 hr 20 min

1 hr 20 min

Prep Time

1 hr

1 hr

Cook Time

20 minutes

20 min

Curry Fried Rice As Made By Liz Murphy

Ingredients

for 4 servings

  • 1 tablespoon sesame oil
  • 1 medium shallot, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 3 large carrots, chopped
  • ½ cup kale (120 g), leaves and stems chopped and separated
  • 1 zucchini, chopped
  • ¼ cup raw cashews (35 g), chopped
  • 2 cups jasmine rice (400 g), cooked, cooled
  • ¼ cup tamari
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro, chopped

Nutrition Info

  • Calories 250
  • Fat 6g
  • Carbs 41g
  • Fiber 3g
  • Sugar 4g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Heat the sesame oil in a large skillet over medium heat until shimmering. Add the shallot, garlic, and ginger and sauté for 3–5 minutes, stirring frequently, until the shallot is translucent and beginning to caramelize.
  2. Add the carrots, kale stems, and zucchini. Cook for 5 minutes, or until the carrots are slightly tender.
  3. Add the cashews and cook for 1–2 minutes, stirring occasionally, until toasted.
  4. Add the rice, tamari, curry powder, turmeric, and cayenne. Stir to combine, then spread the rice in an even layer and cook without disturbing for 4–6 minutes, until a crust starts to form.
  5. Add the kale and stir to combine. Cook for 3–5 minutes, until the kale is bright green and wilted.
  6. Add the lime juice and cilantro and serve immediately.
  7. Enjoy!
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