clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fried rice on a plate with garnishes.

Thai Green Curry Fried Rice- ข้าวผัดแกงเขียวหวาน

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Suwanee
  • Total Time: 30
  • Yield: 6 1x
  • Diet: Low Lactose


Thai Green Curry Fried Rice- ข้าวผัดแกงเขียวหวาน is a delicious and easy recipe that marries two recipes into one robust dish using fried rice and green curry paste. You don’t want to miss out on the flavor explosion of this lesser-known Thai recipe.



For the rice:

  • 3 cups cooked jasmine rice. Notes* day old or let dry at room temp for 1 hour
  • ¼ cup oil. High smoking point oil only, such as vegetable, coconut, grape, avocado, or sunflower oil
  • 2 eggs
  • 2 tablespoons garlic, minced
  • 2-3 tablespoons green curry paste. Homemade green curry paste or store-bought paste. Use half the amount if using store-bought. Use more or less as needed for your spice level.
  • 8 oz pork loin, beef, or chicken (½ lb), thinly sliced against the grain. (why against the grain?)
  • ¾ cup sweet onion
  • 1 cup Thai eggplants, chopped small ¼ inch cubed size
  • 3 kaffir lime leaves, julienned. (2 tbsp)
  • ½ cup Thai basil, chopped into large pieces

The sauces:

  • 3 tablespoons oyster sauce
  • 1.5 tablespoons fish sauce
  • 1 tablespoon seasoning sauce
  • 1 ½ teaspoon rice wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon ground white pepper


  1. Mix the sauces in a small bowl by combining oyster sauce, seasoning sauce, rice vinegar, fish sauce, sugar, and white pepper. Set aside.
  2. Heat the oil in a wok or large sauté pan at medium-high heat, add eggs, and scramble into omelets. Leave in large pieces. Remove from wok. Set aside.
  3. Add the rest of the oil to the wok, add garlic, and cook for a few seconds. Add the curry paste. Stir until fragrant.
  4. Add the pork and cook until lightly browned. About 4-5 minutes.
  5. Add onion, eggplants, and kaffir leaves. Stir together well. Cook until the vegetables are slightly tender. (2-3 minutes)
  6. Add rice, break up the rice grains if they are clumping together. Stir well.
  7. Add sauces, stir well, and cook for 2 more minutes. Helpful notes* Spread the rice evenly on the wok/skillet surface to let the moisture from the food escape. This will allow the fried rice to be drier than the mushy rice.
  8. Add the Thai basil, and stir in well. Turn the heat off and let the residual heat wilt/cook the basil leaves. Carefully taste the fried rice, and adjust with more sugar, fish sauce, or seasoning sauce as needed. Serve immediately. Garnish with your favorite ingredients suggested below. Enjoy!


  • Rice: Use day-old Jasmine rice. That means using rice cooked the day before so there's less moisture in it, so when stir-frying, it's less likely to get mushy. If you cannot cook your rice the day before, try this. Use less water when cooking the jasmine rice. Once the rice is cooked, spread it out on a big platter-like baking sheet for an hour before using it to stirfry.
  • Eggs: Traditional recipes tend not to use eggs, but the eggs help absorb the spicy flavor of the green curry paste. The eggs also add a meatier and creamier taste that balances the strong curry paste nicely.
  • Coconut milk. Some recipes call for coconut milk, which makes sense since Thai green curry uses coconut milk. However, I find that using coconut milk makes my fried rice mushy. Playing around with different combinations of ingredients, I can come up with a flavorful and authentic green curry fried rice that I love. And it's fewer calories! So, I'll save the coconut milk for my curries instead.
  • Green curry paste. Adjust the spiciness by adding more or less Thai Green Curry paste to suit your taste.
  • For the best results, use cooled leftover rice, which fries better and is less likely to become mushy.
  • Customize the vegetables according to your preference and seasonal availability.
  • Add protein sources like chicken, shrimp, or tofu to complete the meal.
  • Green curry paste: If you have a store-bought paste, you must use slightly less than the recipe requested. Store-bought pastes tend to be saltier too. You may need to add extra sugar to the final dish to help balance the salty flavor. Start with 1 tsp of sugar and add more if necessary.
  • Kaffir lime leaves: The leaves add a distinctive taste to the recipe. Don’t skip it if possible. Check with your local Asian market. You can read up more on kaffir lime leaves here. Kaffir lime leaves and substitute.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Prep Time: 15
  • Cook Time: 15
  • Category: Fried Rice, Rice
  • Method: Stir fry
  • Cuisine: Thai