This post may contain affiliate links, please read our disclosure here.
If you love ‘sticky rice’ you will love this Yellow Curry Fried Rice recipe! I love expanding my horizons when cooking, so when I received the new Vegan Thai Kitchen Cookbook in the mail, I was excited to check it out. We have all been in that dinner ‘rut’ and this will help you expand your easy meatless main dinner plans. This yellow curry fried rice is called Kao Pad Sapparod in Thailand, which makes it sound so sophisticated! Get ready for your taste buds to take a delicious journey for dinner!
Vegan Thai Kitchen Cookbook Review
Even though I love cooking, easy vegan recipes that taste good still trump my dinner table. These recipes fit that motif with many of the recipes taking only 15-20 minutes from start to finish. Vegetables and meatless proteins are the stars of most of the recipes and then you can choose to serve them with a side of jasmine rice or even cauliflower rice!
There are numerous gluten free options in the cookbook, which I loved. Honestly, you could probably make any recipe gluten free if you used gluten free soy sauce. Brown sugar is called for in many recipes, but if you need reduced sugar, then just use half of what is called for – it will just be more savory than sweet. Just like most recipes, you can adjust tastes to be suitable to you and your family!
The recipes in this book are great for novice chefs and beginners alike. Many recipes call for a mushroom stir fry sauce, and the book does not contain any recipe for that, but I substituted an easy stir fry sauce recipe from Tastes Lovely and that worked just fine!
The book is broke down into these sections:
- Simple and Classic Thai Stir-Fry, Soft Tofu and More
- Fast and Easy Gluten-Free Noodles and Fried Rice
- Easy Starters
- 15-Minute Salads and Soups
- Incredible Curry Recipes
- Thai Desserts
- Teas and Tropical Smoothies
So many fun options for those looking to expand their vegan thai recipe collection!
How to Make Gluten Free Curry Fried Rice
This vegan Thai recipe comes together quickly which is perfect for busy weeknights! You could even prep the vegetables the weekend or night which would make the stir fry dish come together even more quickly!
For this curry recipe you will need tofu, carrots, onion, cherry tomatoes and button mushrooms. The recipe calls for pineapple, but I opted to omit that and add sugar snap peas. Customize the vegetables (or fruit) to your tastes!
The recipe calls for yellow curry powder, rice and mushroom stir fry sauce. I used Minute Jasmine Rice and used the stir fry recipe from Tastes Lovely for the sauce. I could not find mushroom stir-fry sauce at the grocer near me.
Traditional to most stir-fry recipes, oil is called for to sauté the vegetables. I opted to water sauté as we try to use minimal oil for cooking. Check out our 32 Oil Free Recipes if you need inspiration on how to use less oil in your cooking.
We are not fans of pineapple in dinner dishes, so we opted to leave that out as well. I substituted sugar snap peas and sliced bell pepper. I love when stir-fry’s clean out the vegetable drawer!
We really enjoyed this recipe with an additional splash of soy sauce, but if reduced sodium is a dietary requirement, do not add additional sodium! We also added some hot sauce to give it an additional spicy kick.
If you love skillet dinners check out these other dishes:
If you try this yellow curry fried rice, we would love to know! Tag @badtothebowl on social media.
Gluten-Free Yellow Curry Fried Rice
- 2 1/2 Tblsp gluten-free tamari
- 2 1/2 Tblsp gluten-free mushroom stir fry sauce*
- 2 1⁄2 Tbsp brown sugar
- 8 Tblsp vegetable oil, divided**
- 6 oz firm tofu, cut into 1″ squares
- 1 tsp minced garlic
- 1/2 yellow onion, cut into 1″ squares
- 2 1/2 cups steamed rice***
- 1 1/2 tsp yellow curry powder
- 10 grape tomatoes
- 1/2 cup sliced carrot
- 8 white mushrooms, halved
- 1 cup sliced pineapple****
- 3 Tblsp roasted cashews (or peanuts or almonds)
- optional: 1 english cucumber, sliced for serving, 1 lime cut into wedges for serving*****
- To make the sauce, combine the tamari, mushroom stir-fry sauce and brown sugar in a small bowl and mix until well combined and the sugar has dissolved.
- Heat 6 tablespoons (90 ml) of the oil in a pan over medium heat, add the tofu and fry for about 3 minutes on each side until all the sides are lightly browned. Remove from the pan and drain well.
- Add the remaining 2 tablespoons (30 ml) of oil to a nonstick pan over medium heat, then add the garlic and yellow onion and fry until golden brown, 10 seconds. Add the steamed rice, yellow curry powder, tomatoes, carrot, mushrooms and pineapple and cook, stirring, until well combined and the vegetables have softened, 1 minute. Season with the sauce mixture and stir to make sure the rice is not getting lumpy. Stir for 2 minutes until the sauce soaks into the rice. Garnish with the cashews and serve with the sliced cucumber and lime wedges on the side.