Red Curry Fried Rice with Olives
This fresh and light red curry fried rice recipe is great parties or dinner. It is packed with vegetables and lightly sweet. Feel free to substitute any of the fresh vegetables with whatever you have on hand.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4 to 6 1x
Scale
Ingredients
Red Curry Sauce
- 2 1/2 tablespoons red curry paste
- 2 1/2 tablespoons olive brine
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 3/4 teaspoon ground coriander
Fried Rice
- 2 1/2 tablespoons extra-virgin coconut oil, divided (note 1)
- 3 large eggs, lightly whisked
- 2 teaspoons kosher salt, divided
- 1/2 cup finely diced shallots
- 2 tablespoons minced ginger
- 3 cloves garlic, minced
- 1 large carrot, diced (about 3/4 cup)
- 1/2 red bell pepper, diced
- 3/4 cup corn kernels
- 1 1/2 cups sliced asparagus (about 1/2 bunch)
- 3 stalks of scallions, sliced
- 6 to 7 cups cold cooked jasmine rice (note 2)
- 2/3 cup California Green Ripe Olives, quartered
Toppings (Optional)
- chopped toasted peanuts
- red pepper flakes
Instructions
- In a bowl, mix all of the red curry sauce ingredients together. Set it aside.
- Add 1/2 tablespoon of coconut oil to a wok over medium-high heat. Pour the whisked eggs to the wok. Let the eggs set for about 10 seconds. Sprinkle the eggs with a pinch of salt.
- Then, use a spatula to scramble up the eggs. Cook the eggs for about 1 minute. Turn off the heat. Use the edge of your spatula to break up any large pieces of egg. Transfer the eggs to a plate and wipe down the wok with a towel.
- Heat the remaining coconut oil in the wok over high heat. Add the shallots and cook them for about 1 minute, until they start to soften. Then, add the ginger and garlic and cook for about 30 seconds.
- Once the ginger and garlic are fragrant, add the carrots, pepper, corn, asparagus, and 1/2 teaspoon salt. Stir fry all the vegetables for about 2 minutes, until the asparagus turns vibrant green.
- Add the scallions and rice into the wok. Drizzle the red curry sauce over the rice. Toss to incorporate the sauce into the rice. Use your spatula to break up any large chunks of rice. Season the fried rice with the remaining salt, and toss to combine.
- Turn off the heat. Add the California Green Ripe Olives, and mix everything together. Transfer the cooked red curry fried rice to a large baking pan or casserole dish. Sprinkle chopped peanuts and red pepper flakes for garnish. Serve.
- If you are transporting the fried rice, cover the rice loosely with aluminum foil.
Notes
NUTRITION INFORMATION: This is a very rough approximation of the calories, as I don’t know how much oil gets absorbed into the spring rolls when they’re fried. Amount per spring roll: Calories: 140, Total Fat 7.8g, Saturated Fat: 1.3g, Cholesterol: 17.3mg, Sodium: 269mg, Total Carbohydrate: 13.3g, Dietary Fiber: 1.2g, Sugar: 1.9g, Protein 4.5g
- Make sure to use extra-virgin or unrefined coconut oil, as it enhances the flavor of the fried rice.
- See note in the post about using day-old rice for this dish.
- SHORTCUT: If you want to save time with the vegetable prep, you can substitute the carrots, bell pepper, and corn with frozen vegetables. Soak the frozen vegetables in warm water for about 15 minutes. Drain the water, and the vegetables will be ready to use.
Find it online: https://healthynibblesandbits.com/red-curry-fried-rice-olives/