Thai Green Curry Fried Rice

This Thai green curry fried rice is such a versatile dish because you can incorporate any meats and vegetables you have on hand. Try adding asparagus, bamboo shoots, or baby bok choy!

I once made a Thai Green Curry Fried Rice that was so spicy, I think I still suffer from digestive issues to this day. I spent the better part of the next week consuming nothing but broth and nursing a large bottle of Mylanta, I kid you not!

I threw away the rest of the jar of green curry paste and never looked back.

I never did find a good explanation for why that jar was so hella spicy, but I was willing to let bygones be bygones and try to make friends with Thai Green Curry Fried Rice again. In fact, I came to love it so much that when I went lectin-free, I knew I had to find a way to still enjoy it while eliminating the heavy lectin load in the original recipe.

I think this version gives the original a good run for its money and keeps the lectins to a minimum. Let me show you how I did it.

Ingredients You’ll Need for Thai Green Curry Fried Rice

I made a few changes from the typical green curry fried rice recipe because I try to keep my meals lectin free, and I often eat keto. You can use different vegetables and add or leave out meat according to your preferences.

Here’s what I used:

• avocado oil
• onion & garlic
• carrot
• cauli rice
• coconut aminos
• fish sauce
• green curry paste
• coconut milk
• eggs
• fresh Thai basil
• shrimp
• green onion

To make this keto or low carb, you can substitute Miracle Rice for the Basmati rice I used to significantly lower the carb count. I also chose to substitute a few other ingredients as explained below.

Isn’t Curry Paste Full of Lectins?

That’s a very good question, and the answer is probably, but it depends on the brand. Curry pastes are made from chilis which aren’t lectin-free. However, the brand Mae Ploy says they remove the skins and seeds from the chilis before processing them into a paste. Since that’s where all the lectins are, this should render the paste lectin-free.

Unfortunately, this brand is hard to find in stores, even when there isn’t a pandemic limiting the availability of certain foods. I found it in an Asian market in my city, but you can order it on Amazon here.

What’s a Good Substitute for Soy Sauce in Green Curry Fried Rice?

Another good question with few options here, but at least they are more widely available. The first option is coconut aminos. I’ve used it for years and am satisfied with the flavor it gives dishes. I know some people are sensitive to coconut, but if you can tolerate it, this is a very good substitute.

You may see other “gluten free” or “soy free” sauces in the stores but read the labels. I can’t stress this enough. I recently bought Ocean’s Halo No Soy Soy-Free Sauce without reading the ingredients list. It uses molasses and fruit juice to sweeten and color it. Neither is recommended on a lectin-free diet. Bummer, because it was actually pretty tasty.

Thai Green Curry Fried Rice Recipe

One last note: For a vegetarian option, leave out the chicken in the recipe. Or alternatively, substitute a half cup of wild-caught small shrimp for the chicken. Either way, the dish is still delish.

Now let’s get to what you came here for—a delicious recipe for Thai Green Curry Fried Rice.

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Thai Green Curry Fried Rice

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Fried rice is such a versatile dish because you can incorporate any meats and vegetables you have on hand. Try adding asparagus, bamboo shoots, or baby bok choy!

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Ingredients

• 2 tablespoon avocado oil
• 1 small onion, diced
• 1 small carrot, diced
• 2 cloves of crushed garlic
• 2 cups prepared Miracle rice
• 1 tablespoon coconut aminos
• 1 tablespoon fish sauce
• 2 Tbsp Mae Ploy green curry paste
• 1/2 cup coconut milk
• 4 eggs, scrambled
• 1 Tbsp chopped fresh Thai basil

Instructions

1. Heat the avocado oil in a large frying pan or wok at medium high heat.

2. When it’s hot, add the onion, carrot, and garlic and cook until just tender.

3. Next, add the rice and stir to heat all the way through. Add the coconut aminos and fish sauce and continue to stir until everything is fully combined.

4. Next, you can remove the rice from your wok or pan or push it to the side to cook the egg. Pour in the eggs and continuously stir until set. When the egg is finely scrambled, add it to the rice.

5. Next, add the green curry paste, coconut milk, and chicken if using. Mix thoroughly and stir until heated all the way through.

6. Stir in the Thai basil just before serving. Top each serving with a few Thai basil leaves and chopped green onions and serve with lime wedges on the side.

Notes

Optional:
1/2 cup cooked diced pasture-raised chicken or shrimp
Thai basil leaves for garnish
Chopped green onion
Lime wedges

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 169mgSodium: 776mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 10g

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