Curry Paste Fried Rice Bowl with Crispy Egg
Thai-style fried rice loaded with curry paste, mixed protein, and topped with a crispy egg. Served with steamed rice, cooling cucumber slices, and a runny yolk for dipping.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 3 tbsp red curry paste
- 300 g mixed protein (diced chicken, shrimp, or pork)
- 2 cups cooked jasmine rice, cold
- 2 whole eggs
- 1 tbsp fish sauce
- ½ whole cucumber, sliced
- 3 tbsp neutral oil
- ½ whole lime
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 2
Add curry paste to the oil and stir constantly until fragrant, ~2 minutes. Break it up with the spoon.
- 3
Add diced protein and cook, stirring, until no pink remains, ~6 minutes. Break pieces as they cook.
- 4
Stir in cold rice, breaking up clumps. Add fish sauce and toss until rice is warm and coated, ~4 minutes.
- 5
Push rice to the side. Add 1 tbsp oil to the empty space and crack in 2 eggs. Fry until whites set but yolks jiggle, ~3 minutes.
- 6
Divide rice between bowls. Top each with a fried egg. Serve with cucumber slices and lime wedges on the side.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- 2 bowls
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
