Curry powder and spicy Thai basil give this curried “fried” rice delicious Thai flavors.
You can make this oil-free, or use a small amount of sesame oil to add to the Asian flavor.
Feel free to substitute other vegetables for the ones I used. Zucchini, bamboo shoots, snow peas, baby corn, and bean sprouts are all great choices.
I normally cook without oil, but one exception I do make is to use a tiny bit of sesame oil when cooking Asian dishes. I just love the flavor it adds.
Thai basil is a spicy basil popular in Thai dishes. It’s very distinct flavor really adds to your stir frys and curries. It is not easy to find in stores. Try looking for it at Asian markets or farmer’s markets. You can also order it online. I ordered from this supplier and received a gorgeous, huge bunch of basil- enough to last me months. I froze it in ice cube trays to use as needed.
Curried Fried Rice
- 2 cups cooked brown rice, chilled
- 1/2 cup red or yellow onion, diced
- 1 cup Nappa cabbage, chopped
- 1 cup sliced mushrooms
- 1/2 cup carrots, grated or sliced
- 1 cup broccoli florets
- 1/2 cup green peas
- 1/2 cup celery, diced
- 1/4 cup green onions, chopped
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp curry powder
- 1 tbsp lemon juice
- 2 tbsp soy sauce or coconut aminos
- salt and pepper to taste
- Thai basil, optional but recommended
- Step 1 Heat the sesame oil in a large skillet, dutch oven, or wok.
- Step 2 Add the onions and garlic and sauté a minute or two.
- Step 3 Add the curry powder, sauté another 30-40 seconds.
- Step 4 Add the remaining vegetables and stir-fry until tender.
- Step 5 Add the soy sauce, lemon juice, salt, pepper, and Thai basil, if using, and mix well.
- Step 6 Stir in the chilled rice. Continue cooking just enough to heat rice.