Golden curry, creamy chickpeas + kidney beans, sweet corn, and a hit of fragrant Thai basil - this curry fried rice is comfort food you'll want to make again and again.
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Got leftover rice? Awesome. Let's make fried rice. Not your usual fried rice. But golden-colored curry fried rice with chickpeas, kidney beans, corn, and Thai basil - hearty, fragrant, and packed with protein.
The magic here is in the rice: day-old rice works best for fried rice because it's firmer and less sticky. If you're working with freshly cooked rice, just let it cool completely with the lid off to help it dry out a bit.
All you need after that are a few pantry staples and about 20-ish minutes. Done. Dinner is served.
Why You'll Love This Curry Fried Rice
These are some of the most obvious reasons:
- Quick and easy: 20 minutes from fridge to plate (with pre-cooked rice).
- Budget-friendly: uses what you already have in the pantry.
- Meal prep friendly: makes leftovers that taste gorgeous the next day.
- Protein-packed: chickpeas + kidney beans = power.
- Vegan & gluten-free: naturally.
- Leftover rice hero: the best way to use up leftover rice. Fresh rice works too-just cook it a day ahead or in the morning so it has time to cool.
Grab your largest pan. 'tis a happy day: This curry fried rice is about to happen!
🍽 Recipe
20-Minute Curry Fried Rice (Vegan, Protein-Packed!)
Equipment
- large, deep (high-rimmed) frying pan or wok
Ingredients
- 1,5 kg cooked rice (from about 500 g / 2 ½ cups uncooked Basmati or Jasmine rice)
- 10 tablespoons rapeseed oil (or any other neutral oil)
- 3 tablespoons hot Indian curry powder
- 200 g canned chickpeas, drained and rinsed
- 200 g canned kidney beans, drained and rinsed
- 200 g canned corn, drained and rinsed
- Salt to taste
- 1 small bunch Thai basil (you can sub with coriander leaves)
Instructions
- Heat the day-old or fully cooled cooked rice in a large pan with the oil. Stir often until the grains are loosened and well coated, about 10 minutes.
- While the rice is cooking wash and dry the Thai basil leaves. Set a couple aside for garnish. Roughly chop the rest. Set aside until the rice is done.
- Add the curry powder to the pan and cook with the rice for 2 minutes until fragrant.
- Add the chickpeas, kidney beans, and corn. Stir well and turn off the heat.
- Season with salt to taste and stir in the chopped Thai basil leaves.
- Serve hot, topped with the reserved Thai basil leaves.
FAQs
Definitely! You could swap in black beans, edamame, bell peppers, or carrots-whatever you have on hand.
Yes! But day-old rice works best because it's firmer and less sticky. If using fresh rice, let it cool completely with the lid off so it dries out a bit before frying.
Sure! You can stir in chopped green onions or frozen peas at the same time as the beans and corn. Just keep in mind this curry fried rice isn't a classic fried rice-it's more about the aromatic curry flavor and the hearty beans, so these extras are optional.
Yes! This fried rice keeps well in the fridge for 2-3 days.
The 10 tablespoons make the rice glossy, keep it from sticking, and give it that fried rice vibe. But if you're cutting back, start with 5 tablespoons and stir a little extra so nothing burns.
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I'm always curious. Tried this curry fried rice recipe? How did it go? I wanna hear all about it. How did you serve it?
Drop the details below because we all love a fun twist or a lesson learned.
Wishing you planty of rice delights,
Ramona
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Joanne says
Hi all, fab recipe made and eaten! Tasty! I did add a small onion to mine when I fried the cooled and cooked rice before the curry powder.
Great quite and filling meal.
Thank you!
Ramona says
Hi Joanne,
Thank you for the comment, so happy you liked the dish. Great idea to add an onion, will do the same next time I make this fried rice.
Cheers,
Ramona