This Thai influenced curried fried rice makes a great weeknight meal or lunch because you can cook it within 20 minutes and in just one pot if you use leftover rice. I even encourage to use leftover rice because the rice dries out and even hardens a bit in the fridge and that way it will stir fry really well without getting mushy.
Keep all ingredients ready before cooking. Slice your spring onion bulbs and the green stalks, cut your carrot small, slice your cabbage, slice your bell pepper/capsicum into small pieces, cut your pineapple into chunks. Keep your green peas ready as well and the ginger garlic paste.
Prepare your stir-frying sauce by mixing together rice vinegar, soy sauce, sriracha sauce, sugar and curry powder.
Grab a shallow frying pan such as a wok or kadhai and add your oil. Heat up and then add the sliced spring onion bulbs. Stir fry on high heat for a minute to get a bit soft then continue to add in the carrot, cabbage and green bell pepper.
Mix and now add the green peas and pineapple chunks. Also, add the ginger garlic paste at this point. Stir fry on high heat for a minute.
Then add in your cooked rice and pour your previously prepared stir frying sauce over the rice and with the water.
Mix and Stir fry on high heat for 2-3 minutes. Garnish with the cut green spring onion stalks.
Serve hot
Video
Notes
Try to use Jasmine rice for a more authentic taste. Otherwise, use Basmati.
For the Curry powder, you can use the conventional madras style curry powder or simply Thai curry powder. Use whichever curry powder you prefer.
For the Ginger and Garlic use a paste or fresh ingredients chopped small. the ratio is Garlic 2:3 or Ginger 1:3.