Veggie Loaded Curry Fried Rice
Looking to satisfy a craving for takeout without picking up the phone? This curry fried rice is a quick and easy way to put a vegan meal on the table. Packed with fresh vegetables, this plant-based fried rice recipe checks every box. Fragrant jasmine rice soaks up the yellow curry spiced sauce as it crisps in a hot wok while tamari, pepper and sriracha provide for for a warm, slightly spicy and highly fragrant dish.
Ingredients
- 2 cups dry Jasmine rice
- 1/4 cup low-sodium tamari
- 1/4 cup Shaoxing wine Chinese rice wine (for more details, please read my blog post)
- 1 tbsp yellow curry powder or look for mild Indian curry powder
- 1 tbsp white sugar
- 1/2 tsp white pepper or substitute with ground black pepper
- 12-15 shiitake mushrooms washed, destemmed and sliced
- 1 bunch asparagus washed, trimmed and sliced into bite-sized pieces
- 1 bunch broccolini washed, trimmed and cut into bite-sized pieces
- 1/4 cup water
- 1 scallion washed, trimmed and thinly sliced with the white parts separated from the green parts
- 4 tbsp safflower oil divided
- 1 tbsp fresh garlic minced
- 1 carrot washed and spiralized or cut into bite-sized pieces
- 1/2 red bell pepper washed, deseeded and cut into slices
- 1/2 orange bell pepper washed, deseeded and cut into slices
- salt & pepper to taste
- extra tamari sprinkled over finished dish, to taste
- sriracha sauce for spice, to taste
Instructions
- Prepare the jasmine rice in accordance with the package directions. When the rice is fully cooked, thinly spread it on a baking sheet and allow it to chill in the refrigerator for 30 minutes or until completely cooled. See my blog post for details.
- Combine the tamari, Shaoxing wine, yellow curry powder, sugar and pepper in a small mixing bowl. Set aside.
- Heat your wok and add the mushrooms, asparagus and broccolini with 1/4 cup of water. Simmer the vegetables until the water has cooked off. Remove the vegetables from the wok.
- Reduce the heat to medium-low and add 2 tbsp of safflower oil, the scallion whites and the garlic to the wok. Sauté until fragrant, being careful not to burn.
- Increase the temperature of the wok to high. When hot add the mushrooms, asparagus, broccolini, peppers and carrots to the wok. Stir fry the veggies in the oil. About 2-3 minutes. You want the vegetables to remain crisp and brightly colored.
- Push the stir fried vegetables to the side of the wok and add the remaining 2 tbsp of safflower oil and the chilled rice. Stir the rice to coat it in the oil. Keeping the wok temperature high, allow the rice to sit undisturbed for 30 seconds before stirring again. Do this 3-4 times so that the rice on the bottom of the wok rotates to develop a slightly crisped texture.
- Stir the vegetables into the rice and then add the curry sauce. Stir the sauce into the rice and vegetables until they are thoroughly coated and the finished dish is hot.
- Serve immediately garnished with scallion greens, salt & pepper, tamari and sriracha, as desired.
Tried this recipe?Let us know how it was!