Green curry fried rice
A drawing, until a cook sends a photograph I want to keep.
Thai
Green curry fried rice
The curry and cold rice, fried until the sauce coats the grains.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 20 min
- Level
- Easy
- Energy
- 345kcal
- Next day
Contains fish.
Equipment
- Wok or large frying pan
- Spatula
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1443 kJ
- 345 kcal
- Protein
- 24 g
- Fat
- 22 g
- Carbohydrate
- 8 g
- Sugars
- 5 g
- Fibre
- 2 g
- Salt
- 1.5 g
- Sodium
- 600 mg
This batch, 2 servings, is about 2887 kJ (690 kcal), with 10 g sugars and 3 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the oil. Scramble the egg, then add the rice and fry until hot.
- 02
Add the curry and fry until the rice is coated and steaming.
- 03
Eat it then.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Eat it the day you fry it. The first curry keeps 3 days.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Green curry fried rice
Serves 2 · 20 min
Ingredients
- 2 cups cold cooked rice
- 1 cup leftover Thai green curry, chicken chopped
- 1 egg
- 1 tbsp oil
Method
- Heat the oil. Scramble the egg, then add the rice and fry until hot.
- Add the curry and fry until the rice is coated and steaming.
- Eat it then.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Eat it the day you fry it. The first curry keeps 3 days.