Description
Coconut Red Curry Fried Rice is a quick and flavorful one-pan meal made with convenient ingredients, perfect for busy weeknights.
Ingredients
Units
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- 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