Day-old jasmine rice fried hard and fast with green curry paste, chicken, and a big handful of Thai basil.
This fried rice takes the aromatic base of a green curry β green chili, lemongrass, galangal, kaffir lime β and applies it to a wok-fried rice technique instead of a coconut-milk curry. It's a common home-cooking move in Thailand: using leftover curry paste to flavor fried rice rather than making a separate curry from scratch, which stretches ingredients and avoids waste. The rice must be cold and a day old, ideally refrigerated overnight, so the grains have dried out slightly and stay separate in the hot wok instead of clumping into a sticky mass. High heat and constant movement are what give fried rice its characteristic slightly charred, smoky edge β known as wok hei β which is impossible to achieve over low heat or in a crowded pan. Thai basil stirred in at the very end, off the heat, keeps its peppery aroma intact rather than wilting into the hot rice, and a fried egg on top with a squeeze of lime is the classic finishing touch that ties the whole plate together.
Serves 4
Heat 2 tbsp oil in a wok or wide skillet over high heat until shimmering.
Add garlic and green curry paste, stir-fry 30 seconds until fragrant, then add chicken and cook until no longer pink, 4-5 minutes.
Add onion and bell pepper, stir-frying 2-3 minutes until just starting to soften.
Add cold rice, breaking up any clumps, and toss constantly over high heat until every grain is coated and slightly charred in spots, 5-6 minutes.
Add fish sauce and sugar, tossing to distribute evenly. Taste and adjust seasoning.
Remove from heat, stir in Thai basil until just wilted, and top each plate with a fried egg and lime wedge.
Use rice straight from the fridge, not freshly cooked β warm rice steams instead of frying and turns mushy.
Keep the heat high throughout and don't stop tossing; a wok that cools down will make the rice stick instead of char.
Break up cold rice clumps with wet hands before it goes into the pan so it separates more easily once frying.
Use shrimp or tofu instead of chicken for a pescatarian or vegetarian version.
Add a splash of coconut milk at the end for a richer, more curry-like fried rice.
Swap green curry paste for red curry paste for a different, slightly sweeter heat profile.
Refrigerate in an airtight container up to 3 days; reheat in a hot wok or skillet with a splash of oil, not the microwave, to bring back some crispness.
Fried rice made with leftover curry paste is a practical technique across Thai home kitchens, turning what would otherwise be a small amount of leftover paste into a full meal without waste.
Spread hot rice on a tray and refrigerate uncovered for 30-45 minutes to dry it out somewhat before frying β it won't be quite as good as truly day-old rice, but it helps.
Start with less paste and taste as you go β brands vary widely in heat level, and you can always add a little fish sauce or sugar to balance it out.
The rice was probably too fresh or too wet β day-old refrigerated rice with drier grains is essential, and frying over high heat without overcrowding the pan also helps keep grains distinct.
Per serving (380g / 13.4 oz) Β· 4 servings total
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