Yellow curry fried rice is smooth, sweet and packed with flavor. Try this Thai version as an alternative to traditional fried rice.
I love making traditional fried rice with lots of soy sauce and pepper, but I recently tried Thai fried rice at a local restaurant and was sold. I experimented with a few ingredients and came up with the recipe below.
To make any fried rice, you need to have rice that is cold, preferably left over from the night before. The individual grains hold up to the cooking process much better when they are cold. If the rice is warm, they tend to get mushy and can make a mess of your dinner.
I decided to use brussel sprouts instead of cabbage primarily because I usually have them on hand. And instead of using a shredder, I clean the sprouts and then thinly slice them. It seems a little safer on the fingers than trying to use a box shredder.
I made my version of this dish with chicken, but you can easily substitute shrimp or paneer. Just make sure you adjust the cooking time so that the shrimp are not overcooked.
- 4-5 cups cooked rice, cold
- 1 pound chicken breasts, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 1 medium onion, diced
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 jalapeno pepper, diced
- 2 eggs, lightly beaten
- 2 teaspoons sugar
- 2 tablespoons thai fish sauce
- 1 tablespoon fresh ginger, grated
- 1 large carrot, shredded
- 6 brussel sprouts, sliced thin or shredded
- 6-8 broccoli florets
- 1 scallion, sliced
- Black pepper
- 3-4 basil leaves, chiffonade (leaves stacked, rolled, then sliced very thin crosswise)
- Red pepper flakes (optional)
1. In a large saute pan, heat 2 tablespoons of oil to medium-high. Add onions and chicken and cook for 4-5 minutes. Stir in cumin, turmeric, and salt and cook another 1-2 minutes.
2. In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add jalapeno and garlic and cook for 1 minute.
3. Add lightly beaten eggs to the jalapeno garlic mixture and continue to cook, stirring constantly, for 2-3 minutes until eggs set. Remove from heat. For traditional fried rice, I add the eggs directly to the rice and mix, but for this curry version, I want the eggs to have their own texture.
4. After the chicken has cooked through, add the cold rice and stir to combine. The rice should begin taking on a yellow color from the spice mixture.
5. In a small bowl, combine fish sauce and sugar. Stir to combine and then add to the rice mixture. Add egg mixture, ginger, carrots, shredded brussel sprouts, broccoli florets and sliced scallion. Season with black pepper and continue to cooked over medium-high heat 7-10 minutes, stirring frequently. Top with basil just before serving.
To add some heat to the dish, sprinkle with red pepper flakes.