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This Thai green curry fried rice recipe is EVERYTHING. Breath fresh life into tired ol’ leftover rice—turning it into a complete one-pan meal. It comes together in less than 30 minutes, so you get all those bangin’ flavors without turning your kitchen into a nightmare of a mess. Green curry paste loads this fried rice up with bold, aromatic heat, Thai basil adds that fresh, peppery edge, and tofu and peas make for a complete protein.
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Just like khao pad, tom yum fried rice, Korean vegan kimchi fried rice, and rice dumplings, this simple recipe takes yesterday’s rice and makes it the best part of your meal life.
This recipe is flexible, so you can throw in practically whatever you pulled out of your garden or found in your CSA box.
So grab your stuff, and let’s make this BOMB fried rice so you don't have to wait on hold for 20 minutes when calling a Thai restaurant, praying that their stuff is any good.
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🥰Why you’ll adore this green curry rice recipe
✊Vegan AF: Like every other vegan Thai recipe I share, this contains no fish sauce, shrimp paste, or chicken stock. It’s completely cholesterol-free too.
⏱️Fast & Easy: This recipe takes less than 30 minutes and only requires one pan. Perfect for a quick dinner or when you're craving something flavorful that comes together while you fill the bathtub with rose petals for you and your handsome date, who plays the clarinet.
✅Tested and Approved Worldwide: Like all of the vegan recipes I publish, this banger was first put to the test by a massive team of hundreds of recipe testers of all skill levels from around the world.
🙌 Learn to make restaurant-quality Thai food
This guide to my most popular vegan Thai recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🍛 Ingredients for vegan green curry fried rice
Cooked Rice
Leftover rice is the move here—it’s drier, which means it crisps up better and soaks in all that green curry flavors like a champ. Freshly cooked rice can work, too, but spread it out on a tray and let it cool for 30 mins in your freezer first so it doesn’t turn mushy.
If you're a rice freak, you already know the drill—just like with vegan biryani, yaki onigiri, coconut jasmine rice, or even one-pot vegan Mexican rice, starting with the right rice (one that you actually love) makes all the difference.
Lime Leaves
Makrut lime leaves (often called “kaffir lime,” a term that can go suck it because it has racist origins) bring an authentic citrusy aroma that brightens the curry. Since they’re tough, tearing or finely chopping them helps release their oils.
If fresh ones are hard to find, a little bit of lime zest or extra lime juice can step in. They also freeze beautifully, so keeping a stash on hand means you’re always ready to throw them into sambal dabu dabu, vegan tom kha soup, or sambal goreng tempeh.
Green Curry Paste
Homemade vegan green curry paste is the way to go for the freshest flavor—chilies, lemongrass, makrut lime leaves, and galangal come together into a fragrant paste that levels up everything it touches. It also freezes well, so keeping some on hand means quick and easy green curry tofu whenever the craving hits.
Otherwise, my faves are from Maesri and Mike’s Organic Foods.
Vegetarian Oyster Sauce
Don’t freak out. This completely vegan oyster sauce is made from mushrooms and brings that deep, umami-rich flavor that makes fried rice hit just right. If you don’t have it on hand, hoisin sauce or kecap manis work as solid alternatives.
This sauce isn’t just for fried rice—it’s also a key player in other Southeast Asian dishes like Lao papaya salad, Filipino laing, vegan drunken noodles, and vegan yakisoba, adding that perfect balance of sweetness and depth. Get it. And keep the stuff in your pantry, m’love.
Green Chilies
If Thai chilies aren’t available, Indian hari mirch chilies make a great alternative—and they also happen to be amazing in a green chili pickle. Jalapeños or serrano peppers can work too, but for sure, tweak the amount to match your spice tolerance.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Green Curry Fried Rice with Pineapple
Adding chunks of fresh pineapple can give the fried rice a sweet and savory contrast with the curry paste. Simply sauté the pineapple starting at the same time when the peppers are added.
Vegan Thai Basil Fried Rice
A heavier dose of fresh Thai basil and a spoonful of nam prik pao (Thai chili jam) mixed into the fried rice gives it a punchy, robust depth. Garnish the rice with flash-fried basil leaves as I did in season two at my Galactic Megastallion pop up.
📖How to make vegan green curry rice
Master this Thai Green Curry Fried Rice on your first try with step-by-step photos and handy tips. Or jump to the bottom of this blog post for the easy-to-print recipe card and start cooking!
Step One
Rice, Rice, Baby:
If you’re starting from scratch, cook your jasmine rice and let it cool for at least 6 hours—it needs to firm up so it doesn’t turn into mush.
✅ Using a stovetop? Go with 2 cups rice to 3 cups water. Rice cooker? Do 3 cups rice and 3 cups water. If you’ve got leftover rice, you’re already winning.
Step Two
I’m Down Tofu:
Heat oil in a pan or wok over medium-high heat. Meanwhile, slice your pressed tofu into bite-sized cubes or triangles. After about 90 seconds, when the oil is hot, toss in the tofu and stir-fry for 6-7 minutes, flipping occasionally, until golden and lightly crispy all around. Remove from the pan and set aside.
Step Three
All Wok and No Play:
Add another 2 tablespoons of oil to the pan. Once it’s hot, add in the shallots and red bell pepper. Stir-fry for 4 minutes until they soften up. If you're using lime leaves, tear them into pieces and toss them in too.
Step Four
Paste & Confused:
Add the green curry paste and stir well, letting it cook for 1-2 minutes until it’s super fragrant. This is when your kitchen starts smelling unreal. Add the crispy tofu back in and stir so it gets coated in all the curry goodness.
Step Five
No Grain, No Gain:
Turn up the heat to medium-high and add your chilled rice, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes, making sure every grain gets coated in the curry mixture and everything heats through evenly.
Step Six
All About That Bass-il:
Toss in the peas, Thai basil, vegetarian oyster sauce, sugar, and tamari. Stir everything together and cook for another 3-4 minutes, letting the basil wilt and the rice get a little crispy in spots.
Step Seven
Shining, Simmering, Splendid:
Pour in the coconut milk and bring everything to a simmer. Keep tossing the rice for a couple of minutes until the coconut milk absorbs.
Step Eight
The Final Wok-Down:
Scoop the fried rice onto plates and hit it with fresh cilantro, Thai basil, and sliced green chilies. Grab a spoon and go in!
💡Serving Ideas
This Thai green curry rice ain't just your basic ol’ side dish—it’s a WHOLE vibe. Drizzle on some nam jim jaew and watch it hit different.
Throw it down as a bed for vegan Korean fried chicken and let that flavor combo go crazyyy. Serve it as an accompaniment to a lemongrass tofu banh mi or top it with some Thai basil eggplant if you want need more veggies in your life.
Vegan Thai spring rolls with Vietnamese peanut sauce got your rice’s back.
👉Top tips
- Get the Rice Cold, Really Cold: Use cold, day-old rice (or even two-day-old rice) for the best results. It fries up perfectly, soaking up all the flavor and staying separate, not clumpy. If you don’t have leftovers, just spread your freshly cooked rice out on a baking sheet to cool it down more quickly in the freezer before using.
- Tofu Texture Is Everything: Press or pat your tofu dry with a clean kitchen towel before you cook it. The more moisture you remove, the crispier it’ll get. Plus, pressing the tofu for 10-15 minutes before cooking can really help achieve that crispy golden edge you’re after.
- Use a Dutch Oven or Wok for the Tofu: Don’t make a mess of your stovetop by frying in a frying pan. Doing it in a pot protects the area from avoidable splashes and splatters.
🤷♀️ Recipe FAQs
Leftover cooked rice is the best way to get that firm, non-mushy texture, but if you’re working with fresh rice, no worries! Spread it on a baking sheet and pop it in the freezer for about half an hour—this helps remove excess moisture and firms it up, so your fried rice turns out just right without having to plan ahead of time.
🌡️ Refrigerating:
Let the rice cool completely before storing. Transfer it to an airtight container and keep it in the fridge for up to 4 days.
🔥 Stovetop Reheating:
Heat a pan over medium heat with a splash of oil. Toss in the rice and stir-fry for three to four minutes until it’s heated through. If it looks dry, add a splash of coconut milk or water to loosen it up.
⚡️ Microwave Reheating:
Place the rice in a microwave-safe bowl and sprinkle in a little water or coconut milk. Cover with a plate and microwave on high for one to two minutes, stirring halfway through.
✌️You'll love these vegan Thai recipes too:
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Green Curry Fried Rice
Equipment
- wok (optional)
Ingredients
Rice and fried tofu prep:
- 4 cups cooked Jasmine rice leftover, or cooled for at least 6 hours
- 2 tablespoons canola oil vegetable oil, or sunflower oil
- 8 oz. Extra firm tofu pressed
For the fried Rice:
- 2 tablespoons olive oil
- ½ cup shallots or red onion, diced
- 1 cup red bell pepper chopped
- 4 lime leaves optional
- ¼ cup Thai green curry paste
- 1 cup peas fresh or frozen
- 1 cup Thai basil leaves
- 3 tablespoons vegetarian oyster sauce
- 2 tablespoons brown sugar coconut sugar, or palm sugar
- 5 teaspoons tamari or soy sauce
- ½ cup coconut milk full-fat
Optional Garnishes:
- Cilantro leaves
- Thai basil leaves
- green Thai chilies sliced
- Perilla leaves
Instructions
- If you don’t have leftover jasmine rice on hand, cook a plain batch of rice and cool it for at least 6 hours to stiffen the rice. If cooking on the stove top use a ratio of 2 cups rice to 3 cups water. If cooking in a rice cooker use 3 cups rice and 3 cups water.
- Heat the canola oil in a frying pan or wok over medium-high heat. Meanwhile, cut the pressed tofu in 1 inch strips. After 90 seconds when the oil is hot, stir fry the tofu pieces for 6-7 minutes until lightly golden brown all around. Remove the fried tofu from the pan and set aside.
- Heat the oil in a large pan or wok over medium heat. After 90 seconds when the oil is hot, add the shallots and red bell pepper, stirring frequently for 4 minutes, until softened. If using lime leaves, tear them into pieces and add them to the pan.
- Add the green curry paste and stir well, cooking for 1-2 minutes until fragrant. Add the fried tofu and stir to coat with the paste.
- Increase to medium-high heat and add the rice, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and well combined with the curry mixture.
- Add the peas, Thai basil, vegetarian oyster sauce, sugar, and tamari. Stir well and cook for another 3-4 until the basil is wilted, and the rice is golden and lightly fried in some spots.
- Pour in the coconut milk and bring to a simmer, so that the liquid absorbs into the rice and veggies. Transfer to serving plates and garnish with cilantro, Thai basil, and sliced chilies, if using.
Notes
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Reshyll says
This fried rice recipe almost made me believe I can be a chef (100% not). It's so easy to make and so, so good too!!
Ren says
This was really tasty, and and really easy, will be a regular for our weeknight dinners!