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Curried Fried Rice
with shrimp

Active: 30 minTotal: 30 min
20140114 shrimp curried fried rice nm 1.jpg?ixlib=rails 2.1

Fragrant curry sauce adds so much flavor to leftover rice and shrimp. You'll be shocked how easy this dish is and how much flavor it packs. If you're worried about spice, most curry pastes carried in Western supermarkets are quite mild on the heat.



Shrimp Curried Fried Rice:
  • Shrimp - 1 lb, peeled and deveined
  • Green onions - 3 stalks, chopped, white and green parts separated
  • Red curry paste - 1 Tbsp
  • Fish sauce - 1 Tbsp
  • Brown sugar - 1/2 Tbsp
  • Coconut milk - 3/4 cup
  • Leftover rice - 3 cups
  • Cooking oil - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Eggs - 4
  • Frozen peas and carrots - 2 cups
  • Peanuts - 1/4 cup, crushed
  • Lime - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Shrimp - Defrost, rinse, and dry. (Can be done up to 1 day ahead)
  2. Green Onions - Prep as directed. (Can be done up to 3 days ahead)
  3. Sauce - Mix together curry paste, fish sauce, brown sugar, and coconut milk. (Can be done up to 3 days ahead)
  4. Rice - Mix leftover rice with first part of cooking oil. (Can be done up to 3 days ahead)


  1. Heat a wok over medium-high heat. Add second part of cooking oil and then shrimp to heated oil. Pour in half the curry sauce, and saute until shrimp is mostly cooked through, 4 to 6 minutes depending on size of shrimp. Remove from wok and set aside.
  2. Return wok to heat and add last part of cooking oil to pan. Add in white parts of green onion to heated oil. Once you can smell the aromatics, crack eggs into wok and scramble. When eggs are done, add in leftover rice and frozen vegetables. Stir-fry for ~1 minute. Add in remainder of sauce. Toss everything together, and cook until rice is warmed through. Add in green parts of green onions, peanuts, shrimp, and a squeeze of lime juice. Season to taste with salt and pepper (use white pepper if you have it).

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This meal has 18 reviews

Yum! I don't love Thai curry pastes but often use Indian curry pastes so I used Patak's mild in this dish. Otherwise made as directed - absolutely delicious! I toasted the peanuts too and they added a nice flavor and texture. Will be making this again!

By: Suzanne
Posted: May 07, 2014
Diet: Original

This was a flavorful dish had so many interesting flavor elements! The lime was a must have for bringing out the coconut and curry flavor and the peanuts added that extra crunch.

Posted: Feb 14, 2014
Diet: Original

Seasoning... this meal needs more seasoning! Overall, it tasted alright, but could use a bolder taste. If we make this again I will be sure to double the curry and add some salt - tamari sauce.

By: Olivia
Posted: Feb 14, 2014
Diet: Gluten-free

Not as much curry flavor as I expected, although my husband appreciated that. I would definitely increase it next time. Subbed in chicken as the protein and use tamari in lieu of the fish sauce. Super simple to prepare.

By: Nicole
Posted: Feb 06, 2014
Diet: Original

Amazing twist on fried rice! Didn't do the shrimp because I had taken some chicken out, but still a great side to the Thai Coconut cutlets from Wholefoods!

By: Jackie
Posted: Feb 05, 2014
Diet: Original

I really liked this meal. It felt indulgent with the creamy curry sauce. The lime added a bright finish that was needed.

By: Colette
Posted: Feb 04, 2014
Diet: Original