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Curry Vegetable Fried Rice

By using an off-the-shell curry paste product and frozen vegetables, this vegetarian dish is very easy to make. Perfect for a quick lunch.

When prepared well, frozen vegetables are actually very tasty. They are nutritious too and some think that they are as nutritious as fresh ones. The combination of curry and well-seasoned vegetables really makes this fried rice taste so good and smell so wonderful. With only one tablespoon of vegetable oil used, it is also low in fat and very healthy.

  • 2 cups cooked rice
  • 1-1/2 cups frozen mixed vegetables
  • 1 tablespoon soy sauce
  • 1/2 tablespoon curry paste
  • 1/3 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 to 2
  1. Add soy sauce to curry paste and mix well.
  2. Place a non-stick pan on stove.
  3. Turn heat to medium and add oil.
  4. when oil is hot, add mixed vegetables.
  5. Stir fry for about 2 minutes.
  6. Add salt and mix.
  7. Add rice and turn heat to slightly higher.
  8. Stir fry rice and vegetables for about 1-1/2 minutes
  9. Add curry mixture and stir for another minute.
  10. Turn off heat and serve on a plate.
  • We use leftover rice which has been refrigerated overnight.
  • We use Lee Kum Kee Curry Sauce in this recipe. This sauce is actually more like a paste and a sauce.
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