Thai Curry Paste Fried Rice with Lime
Cooked rice tossed with Thai curry paste, shrimp, egg, and vegetables in one skillet—ready in under 20 minutes. Bright, spicy, and deeply savory with a squeeze of lime.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 3 cups cooked jasmine rice (day-old, chilled preferred)
- 2 tbsp Thai red curry paste
- 8 oz shrimp, peeled
- 2 whole eggs
- 1 cup mixed vegetables (frozen peas & carrots or fresh bell pepper & snap peas)
- 1 tbsp fish sauce
- 1 whole lime
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add curry paste, breaking it up with a spoon, and cook until fragrant and darkened, 90 seconds.
- 3
Add shrimp and cook, stirring occasionally, until pink and cooked through, about 3 minutes.
- 4
Push shrimp to the side, crack eggs into the pan, scramble lightly, then fold in cooked rice.
- 5
Add vegetables and fish sauce, toss constantly until rice is heated through and coated, 2 minutes.
- 6
Serve hot with lime wedges on the side for squeezing over.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon
- spatula
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.
