Coconut Red Curry Fried Rice is the easy weeknight dinner you need in your cooking repertoire! Just 7 convenient ingredients make up this filling, one-pan meal!
Because it’s nice to be able to feed your family and maybe, just maybe, still have a few minutes left at the end of the day to talk to your spouse or watch a show and unwind or shower before you pass out cold on the couch and have to start all over again the next day. I’m talking basic desires, folks, nothing fancy.
Pre-cut vegetables. Pre-cooked, frozen brown rice. Jarred sauces, salsas and spreads to keep in my pantry for busy days. Life. Changers. 
This dish has evolved over the past year from what I used to call “Microwave Fried Rice” where I’d basically throw frozen brown rice and fresh broccoli florets in a bowl and zap it in the microwave for a few minutes while I quickly scrambled an egg on the stovetop, then mix it all together with a splash of soy sauce and sriracha and call it a day. {See? Super un-fancy.} That meal saved me on many a busy day.
I can usually muster the energy to make this upgraded version that has a few more veggies and a luscious coconut-red curry sauce that makes it taste like something you’d cook if you actually had time. It takes, like, 20 minutes. It’s made with 7 ingredients… 5 of which would be considered “convenience” items, and all of which are perfectly fine by me. This is on constant rotation in our house and is often what I make when I “don’t feel like cooking.” Adding cooked chicken breast or shrimp is an easy way to add protein and round it out as a complete meal.
Print
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Coconut Red Curry Fried Rice is a quick and flavorful one-pan meal made with convenient ingredients, perfect for busy weeknights.
Ingredients
- 1 medium zucchini (about 2 cups, chopped)
- 2 cups chopped broccoli florets
- 1/2 small red onion (sliced)
- 2 tablespoons red curry paste (such as Thai Kitchen)
- 2/3 cup coconut milk
- 1/4 cup reduced sodium soy sauce
- 3 cups pre-cooked frozen brown rice
- 1 tablespoon olive oil
- Optional: cooked chicken breast or shrimp for added protein
Instructions
- Heat about a tablespoon of olive oil in a large skillet or wok over high heat.
- Add the chopped zucchini, broccoli florets, and sliced red onion to the skillet. Cook for about 3-5 minutes, stirring occasionally, until the vegetables start to soften and get charred in spots.
- Add the red curry paste to the vegetables and stir well to coat them evenly.
- Pour in the coconut milk and soy sauce, stirring to combine with the vegetables and curry paste.
- Add the pre-cooked frozen brown rice to the skillet. Stir everything together and cook for another 5-7 minutes, until the rice is heated through and the flavors are well combined.
- If using, add cooked chicken breast or shrimp to the skillet and stir to incorporate.
- Serve hot, garnished with additional soy sauce or sriracha if desired.
Notes
Use pre-cut vegetables and pre-cooked frozen brown rice to save time. Adding cooked chicken breast or shrimp can make it a complete meal. This dish is great for busy days when you want something quick yet satisfying. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 8 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use fresh vegetables instead of pre-cut ones for the Red Curry Coconut Fried Rice?
Yes, you can definitely use fresh vegetables; just make sure to chop them into bite-sized pieces to ensure they cook evenly in the pan.
What type of coconut-red curry sauce should I use for this recipe?
You can use any jarred coconut-red curry sauce that you enjoy, as it will add the necessary flavor to the dish without requiring extra cooking time.
How do I properly store leftovers of the Red Curry Coconut Fried Rice?
Store any leftovers in an airtight container in the refrigerator for up to 3 days; you can reheat it in a pan or microwave before serving.
