Thai Curry Fried Rice with Broth
Fragrant jasmine rice stir-fried with curry paste, eggs, and quick-cooked vegetables, served alongside a silky broth. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 cups cooked jasmine rice, chilled or day-old
- 2 tbsp Thai red curry paste
- 2 whole large eggs
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1.5 cups chicken or vegetable broth
- 1 tsp fish sauce
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add curry paste and stir constantly until fragrant, 60 seconds, breaking up any clumps.
- 3
Push curry paste to one side. Crack eggs into the empty space and scramble until cooked through, stirring to combine with paste, 2 minutes.
- 4
Add rice and frozen vegetables. Stir and break up rice clumps, coating everything with curry, 3 minutes.
- 5
Pour broth and fish sauce into the skillet. Simmer gently for 2 minutes until heated through.
- 6
Divide fried rice between bowls and pour broth over each portion. Serve hot.
Tools you’ll need
- large skillet (12-inch preferred)
- wooden spoon or spatula
- bowls
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