Coconut Curry Fried Rice
Make coconut curry fried rice with cold rice, colorful vegetables, warm curry, eggs, soy sauce, and creamy coconut milk in 35 minutes.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 35 minutes
Ingredients
Ingredients
- 3 cups cooked jasmine rice cold
- 1 tablespoon coconut oil divided
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 cup frozen peas and carrots thawed
- 2 teaspoons mild curry powder
- 2 large eggs beaten
- 2 tablespoons soy sauce
- 1/3 cup unsweetened coconut milk
- 2 tablespoons scallions sliced
Instructions
Instructions
- Chill the cooked rice and break up any clumps before starting.
- Heat half the coconut oil in a large skillet over medium-high heat. Cook onion, garlic, and ginger until fragrant.
- Add peas and carrots and cook until warmed through. Stir in curry powder.
- Push vegetables aside, add remaining oil, and scramble the eggs until just set.
- Add cold rice and toss everything together until the grains are hot and lightly toasted.
- Stir in soy sauce and coconut milk. Cook until absorbed, then finish with scallions.