Thai Fried Rice


Adapted from recipe in Moosewood Restaurant Low-fat Favorites

  • 1 cup chopped onions
  • 3 cloves garlic, minced
  • 2 tablespoons green curry paste
  • 1 tablespoon vegetable oil
  • 1 cup diced carrots
  • 2-4 cups finely chopped chinese cabbage or bok choy
  • 1 cup diced red bell pepper
  • 5 cups cold cooked rice
  • 1/2 cup diced tomatoes
  • 1 cup bean sprouts
  • 3 tablespoons soy sauce
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped cilantro or basil leaves


Heat wok over medium-high heat. When wok is hot, add oil. When oil is hot, add onions, garlic, and curry paste. Sauté 5 minutes.

Add carrots and cabbage or bok choy. Cover and cook 5 minutes, stirring occasionally.

Add peppers. Cover and cook 3-4 minutes.

Stir in rice, tomatoes, bean sprouts, and soy sauce. Cook stirring constantly until rice is heated through.

Add mint and cilantro or basil. Adjust soy sauce and green curry if desired. Remove from heat and serve.

Makes 4 servings.
385 calories per serving

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