Curry Vegetable Fried Rice
This Curry Vegetable Fried Rice is what happens when comfort food meets confidence — warm, bold, and slightly dramatic in all the right ways. It’s fragrant, spicy, and loaded with colorful veggies that make you feel healthy even while devouring seconds. The curry flavor hugs every grain of rice like a cozy blanket with attitude. It’s quick, satisfying, and makes your kitchen smell like you’ve mastered life. Perfect for those nights when you need flavor therapy and zero effort. Warning: one bite, and you’ll start thinking you could open your own vegan takeout joint.
Curry Vegetable Fried Rice
A vibrant vegan fried rice infused with curry powder, crisp vegetables, and savory spices — flavorful, fast, and full of color.
Ingredients
- 2 cups cooked and cooled rice preferably a day old
- 1 tablespoon coconut oil
- 1 tablespoon sesame oil
- 2 garlic cloves minced
- 1 small onion finely chopped
- ½ cup carrots diced
- ½ cup bell peppers chopped
- ½ cup peas
- ½ teaspoon turmeric powder
- 1½ teaspoons curry powder
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- Salt and pepper to taste
- 1 tablespoon green onions for garnish
Instructions
- Heat both oils in a wok over medium-high heat.
- Add garlic and onion; sauté until golden and aromatic.
- Toss in carrots, peas, and bell peppers; stir-fry until tender.
- Add rice and mix until evenly coated with oil.
- Sprinkle turmeric and curry powder; stir until golden perfection.
- Pour soy sauce and rice vinegar; toss until every grain shines.
- Season with salt and pepper to taste.
- Garnish with green onions and serve hot — extra points for eating straight from the pan.
Notes
Nutritional Values (Per Serving)
- Calories: 395
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 9 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 38%
- Vitamin A: 24%
- Iron: 13%
- Magnesium: 9%
- Calcium: 7%
Additional Notes / Tips
- Always use cold rice — hot rice turns into clingy chaos.
- Add a splash of coconut milk for creamier richness.
- A pinch of chili flakes gives the curry a bold kick.
- Pair it with cucumber salad for a refreshing balance.
- Pro tip: this tastes even better the next day (if it survives that long).
