Gluten-Free Red Curry Fried Rice
A vibrant Asian-inspired fried rice that transforms leftover rice into a fragrant, satisfying dish. Red curry paste brings warmth and depth, while maple syrup adds subtle sweetness to balance the savory liquid aminos and optional fish sauce. Fresh vegetables like asparagus, bell pepper, and carrots provide color and crunch, making this a complete meal that works perfectly as a side dish or light dinner. The combination of scrambled eggs and aromatic vegetables creates a restaurant-quality dish that's both comforting and exotic.
Ingredients
- 2 cups dry long-grain white rice
- 3 Tbsp red curry paste
- ¼ cup liquid aminossoy sauce1:1soygluten-freeadds glutenadds soy
similar umami flavor
- 2 Tbsp pure maple syrup
- 2 tsp fish sauce(optional)
- 3 Tbsp coconut oil
- ½ cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, grated
- ½ red bell pepper, chopped
- ½ bunch asparagus, trimmed and chopped
- 3 large eggs, scrambled
- 3 stalks green onion, chopped
Instructions
- 1
Steam the white rice and set aside until ready to use
- 2
Stir together the red curry paste, liquid aminos, pure maple syrup, and fish sauce in a small bowl and set aside
- 3
Add the coconut oil and chopped onion to a large skillet or wok and heat over medium-high
- 4
Saute until onion turns translucent, about 5 minutes
- 5
Add the garlic, carrot, bell pepper, and asparagus and stir well
- 6
Cover and cook until asparagus is bright green, softened, but still al dente, about 2 to 4 minutes
- 7
Scramble the eggs in a separate skillet and set aside until ready to use
- 8
Add the cooked white rice and sauce to the skillet with the vegetables and stir well to combine
- 9
Stir in the scrambled egg and green onion and serve
Tips
Use day-old rice for best texture as it's drier and won't get mushy when stir-frying
Add vegetables in order of cooking time needed - harder vegetables like carrots first, softer ones like asparagus last
Scramble eggs separately to prevent overcooking and maintain fluffy texture
Good to Know
Refrigerate up to 3 days in airtight container
Cook rice and prep vegetables up to 1 day ahead
Serve immediately while hot for best texture
Common Mistakes
Cook vegetables in batches to avoid overcrowding and steaming
Don't add sauce too early or rice becomes mushy
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use brown rice instead of white rice?
Yes, brown rice works well but will need longer cooking time and more liquid. The texture will be chewier and nuttier.
What if I don't have red curry paste?
Substitute with green curry paste for different flavor, or mix chili powder with ginger and garlic for mild heat.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat in skillet with splash of oil or microwave until heated through.