Curried Fried Rice
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 - 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
Shrimp - Defrost, rinse, and dry. (Can be done up to 1 day ahead)
Green Onions - Prep as directed. (Can be done up to 3 days ahead)
Sauce - Mix together curry paste, fish sauce, brown sugar, and coconut milk. (Can be done up to 3 days ahead)
Rice - Mix leftover rice with first part of cooking oil. (Can be done up to 3 days ahead)
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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.
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).