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Nutrition Facts

Serving Size 1 (422g)

Recipe makes 4 servings

The following items or measurements are not included below:

4 ounces frozen corn kernels

green curry paste

Calories 450
Calories from Fat 71 (15%)
Amount Per Serving %DV
Total Fat 7.9g 12%
Saturated Fat 1.2g 5%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 4.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 514mg 21%
Potassium 474mg 13%
Total Carbohydrate 86.0g 28%
Dietary Fiber 4.6g 18%
Sugars 3.5g
Protein 10.4g 20%

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Thai Vegan Fried Rice (Khao Phad Jay)

Recipe #111314 | 27 min | 15 min prep | add private note
(6) RATE IT NOW Print Recipe

By: Nose
Feb 17, 2005

Satisfying fried rice with no eggs, no fish sauce, and no meat, but lots of Thai flavor from pepper, garlic, and a bit of curry paste. From Foolproof Thai Cooking, by Ken Hom. He says this is a typical dish of a Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. This is spicy, and I say this as someone who eats spicy Thai and Mexican foods on a regular basis. My favorite part of this dish was the black pepper, but it did make it hot. If you do not like spicy, do not make this. If you like spicy but not very hot, you may want to reduce the amounts of black pepper and garlic quite a bit. Yes, it says three Tablespoons of garlic. Yes, that's about two small heads of garlic - not cloves, heads. And if you do like things very spicy (mmm), use the amounts directed and enjoy.

SERVES 4 -6 (change servings and units)

Ingredients

Garnish

Directions

  1. 1
    To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
  2. 2
    Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
  3. 3
    Heat a wok or large frying pan over high heat and add the oil.
  4. 4
    When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
  5. 5
    Add the green beans and corn and continue to stir-fry for 3 minutes.
  6. 6
    Add the cold cooked rice and stir-fry for 5 minutes.
  7. 7
    Add the soy sauce and curry paste and stir-fry for 2 minutes.
  8. 8
    Garnish with the scallions, cucumber, and lime, and serve hot.

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Featured Reviews for This Recipe

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From: Dom and Amanda

On Jan 2, 2008

We added broccoli and peanuts. This came out great. Not too spicy but just enough kick to leave a little burning sensation in your mouth. Thanks for the recipe!

0 people found this review helpful

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    • From: Duckstabber

    On Dec 19, 2007

    0 people found this review helpful

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    • From: Vegan Courtney

    On Feb 15, 2006

    I guess "spicy" is a relative term. We used as much (a bit more, in fact) garlic and pepper as called for, and we found it a little on the bland side. Next time, I'll use more of the curry paste and some hot chili oil to give it a bit more of a kick. This was a really tasty dish, though! I added peanuts, carrots, and peas in place of the green beans to get a few more veggies in. If you love spicy food, though, make sure you have some chili sauce on hand to liven this one up!

    3 people found this review helpful

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    • From: Roosie

    On Jun 14, 2005

    Yummm. We had this with Sweet Potato Thai Curry #121137, which was also good but I kept going back for more fried rice. I don't think I've had any other kind of fried rice other than the take-out kind with eggs and peas and lots of soy sauce. While I like that kind, this was awesome. Lovely and peppery, which gives this a very unique spiciness and lots of garlicky flavor. We followed the recipe exactly, except using medium-grain brown rice and unrefined peanut oil instead of vegetable oil. I used frozen green beans and corn, which worked very well. I didn't have the cucumber, but we did serve with lime and scallions, which really give this a "Thai" flavor. Delicious and highly recommended.

    3 people found this review helpful

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    • Read all 6 reviews

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