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Quick Curry Fried Rice Recipe

You’ll love this easy, vegan curry fried rice—a quick, healthy weeknight dinner that’s ready in about 30 minutes and tastes even better the next day. This Thai-inspired red curry fried rice is boldly seasoned, packed with vegetables and plant-based protein, and easy to customize with whatever you have on hand.

Bowl of fried rice with broccoli, carrot, edamame and green onion topped with chopped cashews.

If you enjoy variations, try the cabbage fried rice, mushroom fried rice or a lower-carb cauliflower fried rice—these are all great ways to use the same technique with different ingredients. This recipe uses red curry paste and peanut butter to create a savory, slightly spicy sauce that clings to rice and vegetables for a satisfying, balanced meal.

Recipe Features

  • Vegan, gluten-free option, and can be nut-free.
  • Approximately 282 calories per serving with about 10 g plant-based protein.
  • Ready in under 30 minutes—perfect for busy nights.
  • Highly adaptable: add extra vegetables, switch protein sources, or adjust spice level to taste.
  • Stores well, making it an excellent choice for meal prep or leftovers.

Ingredients

Visual list of labelled ingredients for making a vegan red curry fried rice recipe.

Below is the complete ingredient list with measurements. Use day-old cooked rice for best texture; if you don’t have leftover rice, cook and chill it until dry and cool before starting.

  • 2 tbsp red curry paste (or yellow curry paste if preferred)
  • 2 tbsp natural peanut butter (or almond butter; sunflower seed butter for nut-free)
  • 1 tbsp rice wine vinegar
  • 3 tbsp low-sodium soy sauce or gluten-free tamari
  • 2 tsp sesame oil, divided
  • 2 cups heaping small broccoli florets (about 175 g)
  • 1 cup diced carrot (about 150 g)
  • 1.5 cups roughly chopped green onion / scallion (about 75 g)
  • 2 cloves garlic, minced (about 10 g)
  • 3 cups cooked and chilled white rice (about 390 g); jasmine, basmati or long-grain work well
  • 1 cup frozen shelled edamame (about 170 g) — or use chickpeas for a soy-free option
  • Thinly sliced scallions and chopped peanuts or cashews for serving (optional)

Step-by-Step

Before you start: Make sure the rice is cooked and fully cooled—ideally refrigerated overnight—to achieve a dry, separated texture that fries up nicely.

  1. Heat a large skillet over medium-high heat and add 1 tsp sesame oil. Add the broccoli, diced carrot, chopped green onion (reserve a bit for garnish) and minced garlic. Stir-fry for 4–5 minutes until the vegetables are tender-crisp. Remove the vegetables from the pan and set aside.
    2. Broccoli, carrot, garlic and green onion cooking in a skillet.
  2. While the vegetables cook, whisk together the sauce: red curry paste, peanut butter, rice wine vinegar and soy sauce until smooth. Adjust seasoning or heat to taste.
    3. Red sauce in a glass jar with a spoon.
  3. Add the remaining 1 tsp sesame oil to the skillet, then add the chilled rice and frozen shelled edamame. Spread the rice in an even layer and allow it to cook undisturbed for 2–3 minutes so the bottom can brown and crisp. Stir, scrape any browned bits, then spread and repeat once more to get some texture.
    4. Rice and edamame cooking in a skillet.
  4. Return the cooked vegetables to the pan and pour in the prepared sauce. Mix thoroughly to coat the rice and vegetables. Spread in an even layer and cook 1–2 minutes, stir, then repeat until the rice reaches the desired level of browning.
    5. Curry fried rice with vegetables and edamame cooking in a large skillet with a wooden spoon.
  5. Serve hot, topped with the reserved thinly sliced scallions and chopped peanuts or cashews. Add Sriracha or your favorite hot sauce if you want extra heat.
    6. Bowl of fried rice with broccoli, carrot, edamame and green onion topped with chopped cashews.

FAQs

Is this recipe gluten-free? It can be—use gluten-free tamari or coconut aminos instead of regular soy sauce and verify your curry paste ingredients.

Can I make this peanut-free or nut-free? Yes. Substitute almond butter for peanut butter, or use sunflower seed butter (or Wowbutter) for a nut-free version.

What if I don’t have leftover rice? Cook fresh rice and chill it uncovered in the fridge until completely cool and a bit dried—this helps prevent clumping when frying.

Can you freeze fried rice? Yes. Cool completely, portion into freezer-safe containers or bags, and freeze up to 4 months. Thaw in the fridge and reheat in a skillet or microwave until heated through.

Tips & Notes

  • Adding protein: Stir in baked tofu, tofu scramble, cubed or crumbled tempeh, or chickpeas with the vegetables and sauce for extra protein. For a soy-free meal, use chickpeas in place of edamame.
  • Extra vegetables: Peas, corn, bell pepper, mushroom or zucchini all work well—add about 1/2 cup of peas or corn if desired.
  • Serving size: The recipe makes four modest servings (~282 kcal each). For larger portions, increase cooked rice to up to 5 cups or scale servings down to 2–3.
  • Oil-free option: Use water or vegetable broth instead of sesame oil, though a little sesame oil adds the best flavor.
Two bowls of fried rice with broccoli, carrot, edamame and green onion topped with chopped cashews.

Storing

  • Let cool completely before storing.
  • Fridge: Store in a sealed container for up to 5 days.
  • Freeze: Store in a sealed container or freezer bag for up to 4 months; thaw in the fridge before reheating.
  • Reheating: Reheat in a skillet over medium heat (add a splash of water or broth if dry) or microwave until hot.

More Fried Rice Ideas

  • Vegan Tofu Cashew Fried Rice — high-protein with tofu and cashews
  • Fried Brown Rice with Tofu Scramble — brown rice and tofu scramble for an egg-style texture
  • Vegan Basil Fried Rice — fragrant and herb-forward basil fried rice
  • Fried Farro — a chewier whole-grain alternative made with farro

Nutrition (per serving)

  • Serving size: 1/4 of recipe
  • Calories: 282 kcal
  • Carbohydrates: 50 g
  • Protein: 10 g
  • Fat: 8 g
  • Sodium: 237 mg
  • Fiber: 4 g

This vegan curry fried rice is an easy, flavorful way to get a balanced meal on the table quickly. It’s ideal for weeknight dinners, meal prep or packing for lunches—and it adapts beautifully to what you already have in the fridge or pantry.