Thinking of what to make with fresh or leftover rice? Then you should definitely try this Vegan Red Curry Fried Rice. This recipe is loaded with easily customizable veggies, tofu, creamy coconut milk, spicy lemony flavor, and is ready under 15 minutes. A great change from dal rice or pulao. Vegan & Gluten-free.

My love for Thai food isn’t hidden from you. I like how recipes from this cuisine use veggies and protein in abundance and at the same time, it is easy to put up on the dinner table. On busy weekdays I make this vegan Thai pineapple fried rice or this easy restaurant-style vegan red Thai curry and my family loves it. I even adore this Vegan Thai green curry. It has such refreshing notes of basil and cilantro.

Thai red curry is a house favorite. Instead of making curry and rice separately, sometimes I like to cheat and make just one-pot meal like this.

Red curry paste adds so much flavor to any dish and it is very easy to make at home. Store-bought paste works great too.

Ingredients to make Vegan Red Curry Fried Rice

Whenever I have some leftover rice the first thing that comes to my mind is fried rice. Because it’s easy, it is filling and I can literally throw in any veggies from the fridge.

I have used broccoli, green beans, carrots, cabbage, and zucchini.

For protein, I like to use pressed extra firm or firm tofu. Paneer works well too.

Toss it with some red curry paste, coconut milk, tamarind paste, sugar, and peanut butter.

All these things are always stocked up in my pantry so this fried rice comes together really quickly.

Easy to follow step by step instructions

Heat oil in a wide bottom pan or a wok.

Add in the veggies.

Note that the order in which you have to cook the veggies matter.

First goes the carrots for a minute, then goes beans for a minute.

Followed by zucchini and broccoli.

Cover and cook for a minute.

Now add in the red curry paste, tamarind paste, sugar, soy sauce peanut butter.

Give it a good stir.

Pour in the coconut milk, cover, and cook for a minute.

Add in cabbage and stir well.

Cook for 30 seconds.

Add in the steamed tofu cube and torn basil.

Now add in the rice and stir to cook.

Stir well, cover, and cook for a minute.

Serve hot with a side of chili sauce.

Important tips to make the best tasting red curry fried rice –

• A day-old cooked and cold rice from the refrigerator works best for making fried rice.
• Fresh rice tends to be mushy if you try to fry it.
• If fried rice is unplanned, cool the freshly cooked rice in a large tray or cooking sheet for at least 2 hours
• Before proceeding with the recipe for great results.
• Do not overcook the vegetables

Possible Substitutions that works to make fried rice –

This Fried Rice recipe is highly customizable.

What vegetables to use for fried rice?

You can add any vegetables of your choice to make fried rice.

At least use 2 veggies to keep it interesting.

Choose from fresh vegetables like radish, carrots, onions, green beans, assorted color bell peppers, broccoli, bok choy, cauliflower, zucchini, snap peas, mushrooms, bean sprout, cabbage.

Frozen veggies like carrots and peas work well.

Canned vegetables like water chestnut, baby corn, and bamboo shoots are great in fried rice.

Possible protein options –

Firm tofu or extra firm tofu is preferred. Do not use silken tofu.

Swap firm tofu with paneer or even chickpea.

Which rice is best for fried rice?

Basmati or Jasmine rice is my choice to make fried rice.
Brown rice, sona masoori works well too.

For a healthier option, cooked quinoa or cauliflower rice works well too.

Do not use arborio, sushi, or sticky rice.

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Need ideas using leftover rice? Try these recipes –

Vegetable Tofu Fried Rice ( Just 15 minutes )

Leftover rice vadas

Mumbai Tawa Pulao 

Almond Milk Vegetable Curry 

Instant Pot Carrot Dal (Pairs well with rice)

Let’s make Vegan Red Curry Fried Rice –

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4.6 from 5 votes

Vegan Red Curry Fried Rice

Vegan Red Curry Fried Rice is a quick and yummy dinner option that works great with fresh or leftover rice. This recipe is customizable and full of flavor.

Course lunch/ dinner

Cuisine Thai

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 25 minutes

Adjustable Servings -4

Calories 492kcal

Author Khushboo

Ingredients

• 4 cups chilled leftover white or brown rice
• 2 tablespoons cooking oil
• 1 tablespoon peanut oil OR sesame oil
• 8-10 green beans cut into 1.5” sticks
• 2 carrot chopped
• 1 medium-size broccoli florets separated
• 1 small zucchini
• 1 cup shredded cabbage
• 14 oz / 397 grams extra firm or medium firm tofu pressed and water drained for 20 minutes
• ½ cup of coconut milk
• 1 tablespoon soy sauce
• 2 tablespoons red curry paste homemade or store-bought
• 1 tablespoon peanut butter
• 1 tablespoon raw sugar OR sweetener of choice
• 2 teaspoons tamarind paste optional
• 2 teaspoons Sambal Olek red chili sauce (optional for extra spice)
• Salt to taste
• A handful of fresh basil leaves optional

Instructions

• Cut the pressed tofu into cubes.
• Cover it with a wet paper towel and steam it for 1 minute.
• You may choose to separately fry it before adding it to the rice.
• Heat oil in a wide bottom pan or a wok.
• Add in the veggies.
  
• Note that the order in which you have to cook the veggies matter.
• First goes the carrots for a minute, then goes beans for a minute.
• Followed by zucchini and broccoli.
• Cover and cook for a minute.
• Now add in the red curry paste, tamarind paste, sugar, soy sauce peanut butter.
• Give it a good stir.
• Pour in the coconut milk, cover, and cook for a minute.
• Add in cabbage and stir well.
• Cook for 30 seconds.
• Now add in the rice and stir to cook.
• Add in the steamed tofu cube and torn basil.
• Stir well, cover and cook for a minute.
• Serve hot with a side of chili sauce.

Notes

Homemade vegan Thai red curry paste recipe here.

The spice level of this recipe is 4 on 5. 5 being hot.

Adjust the curry paste to your taste.

You may add 2 teaspoon minced ginger and garlic if desired.

Quicken the process of making fried rice by pressing the tofu and cutting veggies a day in advance.

Important tips to make great tasting fried rice -

A day-old cooked and cold rice from the refrigerator works best for making fried rice.

Fresh rice tends to be mushy if you try to fry it.

If fried rice is unplanned, cool the freshly cooked rice in a large tray or cooking sheet for at least 2 hours

Before proceeding with the recipe for great results.

Press tofu by placing it on a colander and topping it with a heavy object like 4-5 bowls for 20 minutes.

Drain as much water as you can for good tasting tofu.

Possible Substitutions that works to make fried rice -

This Fried Rice recipe is highly customizable.

What vegetables to use for fried rice?

You can add any vegetables of your choice to make fried rice.

At least use 2 veggies to keep it interesting.
Choose from fresh vegetables like radish, carrots, onions, green beans, assorted color bell peppers, broccoli, bok choy, cauliflower, zucchini, snap peas, mushrooms, bean sprout, cabbage.

Frozen veggies like carrots and peas work well.

Canned vegetables like water chestnut, baby corn, and bamboo shoots are great in fried rice.

Possible protein options –

Firm tofu or extra firm tofu is preferred. Do not use silken tofu.

Swap firm tofu with paneer or even chickpea.

Which rice is best for fried rice?

Basmati or Jasmine rice is my choice to make fried rice.
Brown rice, sona masoori works well too.

For a healthier option, cooked quinoa or cauliflower rice works well too.

Do not use arborio, sushi, or sticky rice.

Nutrition

Calories: 492kcal | Carbohydrates: 69g | Protein: 12g | Fat: 21g | Saturated Fat: 7g | Sodium: 355mg | Potassium: 934mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7415IU | Vitamin C: 155mg | Calcium: 139mg | Iron: 3mg

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