Food/ Main Dishes

Easy Curry Fried Rice

No matter how many new and (what I think are) exciting recipes I publish here, this Easy Curry Fried Rice continues to be one of my most visited. It stares me in the face every time I check my top posts. I guess you really can’t go wrong with a simple 30-minute meal.

This recipe is also a great way to use up any leftover veggies hanging out in your crisper, and any leftover rice. In fact, I encourage leftover rice! It’s one of the key factors to bringing your rice to that nutty and crispy perfection we love so much with restaurant fried rice.

Easy Curry Fried Rice plated

Perfectly fried rice.

It feels a little odd to dub this a 30-minute meal when I’m about to tell you to start prepping the night before, but it’s more of a suggestion than an instruction. Just roll with it.

Freshly-cooked rice is full of water and moisture, which makes it difficult to get that crave-worthy chewy crisp we expect in fried rice. But leftover rice kept in the fridge overnight dries up and hardens, making it the *perfect* texture for fabulously fried rice.

Easy Curry Fried Rice plated

Crispy bits, please and thank you.

While frying rice in our pans, we’re inclined to stir. We hover over the stovetop, we take in the pleasant aromatics, and we stir — usually out of sheer boredom. For crispy fried rice, we need to chill the eff out with the damn stirring.

Once your aromatics, proteins, and veggies have been cooked over high heat, press the rice down, flattening it with your spatula. Set a timer for 2-3 minutes, and walk away. WALK AWAY. Otherwise you’ll scratch the itch and stir, ruining the entire thing.

Easy Curry Fried Rice in pan

Once your time is up, give the rice a toss. You’ll see that the rice that was pressed against the bottom of the pan is toasty and crispy. Repeat this process 3-5 times if you want. I like a lot of crispy bits, so for me, it’s worth the wait.

If you make this recipe, please snap a pic and tag me on Instagram @killing__thyme! I love hearing from you <3

5 from 6 votes
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Easy Curry Fried Rice

This Easy Curry Fried Rice uses day-old rice to get a crispy, nutty texture, and a toasty flavor. Toss it with veggies and a scrambled egg for fried rice perfection.

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Dana Sandonato

Ingredients

  • 4 cups cooked day-old rice *See notes
  • 2 TBSP olive oil
  • 3 garlic cloves, thinly sliced
  • 1 yellow onion, finely diced
  • 1 rib of celery, thinly sliced
  • 1 large carrot, shredded approx. 1 cup
  • 1 cup roughly chopped mushrooms
  • 2 eggs, beaten
  • 1.5 TBSP curry powder
  • 2 TBSP Tamari or low-sodium soy sauce
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • Kosher salt and cracked black pepper, to taste
  • 1/4 cup thinly sliced scallions
  • Freshly chopped parsley, for garnish (optional)

Instructions

  1. Heat oil in a large skillet or wok over moderate heat.

  2. Add the garlic and onions, and simmer until fragrant, approx. 3-5 minutes. Stir occasionally to keep garlic from browning.

  3. Add the celery, carrots, and mushrooms. Simmer for approx. 5 minutes or until veggies are tender.

  4. Add the curry powder, plus a pinch of kosher salt and ground black pepper. Stir to combine evenly throughout the vegetables.

  5. Sweep the vegetables to the side of the pan; add a bit more oil if needed. Add the beaten eggs to the center of the pan and allow to cook briefly, dragging your spatula through the cooking egg to create ribbon-like chunks off egg — same way you'd treat an egg when making them scrambled. Once cooked, stir in the vegetables and break up the egg to distribute it throughout the vegetables.

  6. Add the rice to the skillet in batches, stirring to coat. Add the tamari or soy sauce and mix well.

  7. Finally, add the scallions, frozen peas, and frozen corn (the frozen peas and corn will thaw very quickly once they're tossed in with the hot food).

  8. Bring the heat to medium-low and press the rice down into the pan, flattening it with your spatula. Let the rice sit like this, undisturbed, for 2-3 minutes. After that time is up, give it a stir, scraping crispy toasted bits from the bottom of the pan. Repeat this process 3-5 times, until you get the amount of crispiness in your rice you desire. Season with salt and pepper, to taste, if needed.

  9. Remove skillet from heat, garnish with freshly chopped parsley (optional), and serve.

Recipe Notes

*Day-old rice is suggested for perfectly crispy fried rice. Freshly cooked rice is full of water and too moist. If you must make a batch of freshly cooked rice, please note that you may not be able to attain the crispiness desired and the attempted crisping process by pressing the rice into the pan for several minutes may result in a longer cooking time.

Easy Curry Fried Rice | Killing Thyme
Easy Curry Fried Rice | Killing Thyme

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17 Comments

  • Reply
    Patty
    July 3, 2018 at 3:30 pm Looks great! Curious as to what type of rice you recommend... I currently have basmati and long grain in the pantry!
    • Reply
      Killing Thyme
      July 3, 2018 at 7:27 pm Thanks Patty! Either of those would work, but hot damn basmati would be perfection :) I hope you love it! Let me know!
  • Reply
    Jack | BBQRecipez
    June 8, 2018 at 9:37 pm I totally didn't know that fried rice was popular in India, I love this flavor combination, and the step by step photos are always so great :)
  • Reply
    Jeff Kruse
    March 27, 2018 at 12:36 am This looks excellent! What brand of curry powder do you use?
    • Reply
      Killing Thyme
      March 27, 2018 at 10:34 am Hi Jeff! Thank you! I've actually eaten this dish with so many different brands of curry powders, always whatever I had on hand at the time—from Simply Organic to McCormick to Penzey's. The flavor has always been super similar. If you're looking for something high quality, I'd definitely hit up a local Indian market if there's one nearby. The closest one to me is quite a hike, so I haven't gotten out here yet, but one day! I'll be interested to see the difference. Definitely let me know if you try it out, and with what brand!
  • Reply
    Valentina
    February 6, 2018 at 3:37 pm It's no wonder this deliciousness is so popular! This looks so good and I can think of so many things I'd serve it with. Yum!
    • Reply
      Killing Thyme
      February 6, 2018 at 4:11 pm Thanks, Valentina!
  • Reply
    Natalie
    February 6, 2018 at 3:11 pm This fried rice looks absolutely delicious and such a great idea for dinner. Will definitely try this recipe soon!
    • Reply
      Killing Thyme
      February 6, 2018 at 4:09 pm Thanks, Natalie! I hope you love it :)
  • Reply
    Ann
    February 6, 2018 at 3:05 pm I haven't had much luck making fried rice at home so I love these tips! Trying this ASAP. The crispy bits are the BEST part.
    • Reply
      Killing Thyme
      February 6, 2018 at 4:09 pm I really hope this works for you, Ann! Let me know. I'm with you — the crispy parts are *everything* :)
  • Reply
    Adriana Lopez Martin
    February 6, 2018 at 2:48 pm Wow your fried rice looks so colorful and perfect. I am a lover of curry and rice so this is one of those that I need to try really soon. All your pictures are also lovely!
    • Reply
      Killing Thyme
      February 6, 2018 at 4:08 pm Thanks, Adriana! I hope you love it :)
  • Reply
    Molly Kumar
    February 6, 2018 at 2:33 pm This is absolute comfortfood for me. I can eat it anyday 24/7 :) Love the combination of veggies you've added and it's making me super hungry now !
    • Reply
      Killing Thyme
      February 6, 2018 at 4:07 pm Thanks Molly! These veggies really work well, but you can definitely add whatever else you'd like. It's pretty versatile!
  • Reply
    Emily
    February 6, 2018 at 2:26 pm This looks delish and the photos are stunning!
    • Reply
      Killing Thyme
      February 6, 2018 at 4:05 pm Thanks, Emily!

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