This recipe is a wonderful example of using what you already have in your fridge; it's the perfect way to transform leftover rice and whatever veggies you have on hand. I was inspired by my favorite local Thai restaurant to add the fabulous flavors of curry and turmeric to classic fried rice. I used to love ordering their curry fried rice, but wanted to make a vegan version. This dish is incredibly simple and makes a delicious quick meal.

Quick Info

⏱️ 80 min • 🍽️ 4 servings • ⭐ 94%

Nutrition

285 cal • 7g protein • 49g carbs • 7g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 1 tablespoon sesame oil
• 1 medium shallot, finely chopped
• 1 garlic clove, minced
• 1 teaspoon minced fresh ginger
• 3 large carrots, chopped
• ½ cup kale, leaves and stems chopped and separated
• 1 zucchini, chopped
• ¼ cup raw cashews, chopped
• 2 cups cooked jasmine rice, cooled
• ¼ cup tamari
• 1 teaspoon curry powder
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne pepper
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro

Instructions Preview

1. Heat the sesame oil in a large skillet ove…
2. Add the carrots, kale stems, and zucchini….
3. Add the cashews and cook for 1–2 minutes, …

…and 4 more steps

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