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!
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    green curry fried rice

    Recipe by Sara Forte

    Start to Finish: 35 minutes

    Servings: 4

    Ingredients

    • 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

    Preparation

    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.