Green Curry Fried Rice

Whether you're a vegetarian or just feelin' a meatless meal, this coconut-y curry rice is sure to hit the spot—especially if you're a fan of Thai-inspired cuisine!
Publish date:
green curry fried rice

Recipe by Sara Forte

Start to Finish: 35 minutes

Servings: 4


  • 2 tbsp. coconut oil

  • 2 cups shredded cabbage

  • 4 carrots, peeled and thinly sliced

  • 1 red onion, chopped

  • 2 cups cooked basmati rice, cooled

  • 1 package (14 oz.) soft tofu, drained

  • 1 tbsp. plus 1 tsp. grated peeled fresh ginger

  • 1 tbsp. plus 1 tsp. Thai green curry paste

  • 2 tbsp. fresh lime juice

  • 1 cup toasted unsweetened coconut flakes, for garnish

  • 1/2 cup torn fresh basil, for garnish


1. In a large wok or skillet, heat the oil over medium. Add the cabbage, carrots, and onion; season with salt and pepper. Cook, stirring occasionally, until the cabbage is browned in spots, about 3 minutes. Add the rice. Cook, pressing the vegetables and rice into an even layer, until crisp on the bottom and browned in spots, about 5 minutes.

2. Meanwhile, in a blender or food processor, puree the tofu, ginger, and curry paste. Pour into a small saucepan. Cook over medium heat until heated through, about 2 minutes. Off heat, stir in the lime juice; season with salt.

3. Divide the sauce among 4 shallow bowls. Top with the fried rice and garnish with the coconut and basil.