Curried Veggie Fried Rice

I’ve had a pretty busy couple of weeks, which for me usually means two things: 1) I don’t have time to cook and 2) as a result, I spend way too much money on quick eats (and believe me, gluten free, vegetarian fast food is pricey!).  Now that things have calmed down a bit and I’ve got some time off to recover, I’m stuck with the carry-over money shortage.  And so, this fried rice was really a “what do I have?” version of what it could be (produce-wise).  In desperate need of a fresh veggie infusion, I coughed up a couple bucks on a pound of green beans and some zucchinis.  And holy crap does this simple recipe deliver!  I love it when new recipes go as planned 🙂

Granted, this veggie fried rice will be soooo much better come Spring when the spring onions, baby corn, asparagus, and carrots come back.  But for now, adding curry paste to a more traditional fried rice, gives this recipe a nice spicy Thai kick that was exactly what I needed.  I foresee the beginnings of a long love-affair between myself and homemade fried rices!

Simple Curried Veggie Fried Rice:

Best GF, vegan fast food I've had all week!


  • Large ss pot with lid, slotted spoon, wok/round-bottomed pan, knife, cutting board, stove-top, couple of medium and small bowls

Ingredients: (as shown in photo; add/replace veggies by availability)

  • 2 small yellow onions, sliced into 1/4″ half-moons
  • 1 lb. green beans, trimmed and sliced length-wise (because I had the time!)
  • 2 zucchinis, halved and sliced
  • 2 cloves garlic, chopped
  • 1 block extra firm tofu, strained if needed and chopped into small cubes (could replace with a scrambled egg if desired)
  • Sunflower or peanut oil
  • 2 cups vegetable stock (optional)
  • 1 cup white rice
  • 1 Tbsp red/green/yellow curry paste (whatever you’ve got/prefer)
  • 3 Tbsp liquid aminos (or other GF soy sauce)
  • 1/2 tsp siracha sauce
  • 1/2 tsp sea salt
  • 1/2 tsp raw sugar
  • Dried or fresh cilantro (to taste)


  1. Fill your large stock pot with water, cover and bring to a boil.  Add a generous pinch of salt, and then blanch the green beans for 30-60 seconds.  Scoop them out with a slotted spoon.  Repeat for the zucchini, but blanch them a bit longer, maybe 1-2 mins.  Set the veggies aside.  Don’t discard the blanching water yet!
  2. In a small bowl, combine the curry paste, soy sauce, chopped garlic, salt, and siracha.  I typically dislike cilantro, but I like what it does to balance out soy sauce in some sauces, so I added a hit of dried cilantro here too.  If you’re a cilantro enthusiast, go for fresh and go wild.
  3. Heat the wok over med-high heat.  Drizzle a couple of Tbsp of oil and throw in the onions.  Stir-fry 1-2 mins, and then add the tofu cubes.  Stir-fry and additional 2-3 mins.
  4. Add the rice.  Stir-fry the rice with the onions and tofu cubes 2-4 mins, or until the tofu and rice are starting to brown.  Pour in the curry mixture and then stir-fry another minute.
  5. Pour in the veggie stock or two cups of the blanching water you used for the veg.  Bring to a boil, then reduce the heat and let simmer 10-12 minutes, adding more water as needed and simmering until the rice is cooked.
  6. Add the veggies.  Top with sesame oil, toasted sesame seeds or crumbled peanuts, and/or fresh cilantro if you’re feeling fancy.
  7. ENJOY!!

2 thoughts on “Curried Veggie Fried Rice

    • Great! Let me know how it turns out for you and which veggies work well for you.

      I looooove curries too. They’re such a simple way to take an everyday flavor and the level-up. Glad you liked it and thanks for reading and commenting!

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