Vegetable Fried Rice with Red Curry Nut Sauce

Veggies, rice, eggs, and edamame join forces to create this 20-minute weeknight dinner recipe. Top with a sprinkling of dry-roasted peanuts for salty crunch.

Vegetable Fried Rice with Red Curry Nut Sauce
Photo: Andy Lyons
Total Time:
25 mins
5 1/2 cups


  • 3 tablespoon reduced-sodium soy sauce

  • 2 tablespoon red curry paste

  • 2 tablespoon cider vinegar

  • 1 tablespoon peanut butter

  • ¼ teaspoon black pepper

  • 1 teaspoon canola oil

  • 2 eggs, lightly beaten

  • 2 tablespoon canola oil

  • 3 cup packaged fresh broccoli florets

  • 1 ¾ cup packaged fresh julienned or coarsely shredded carrots

  • 1 cup frozen edamame

  • 2 cup cooked white or brown rice, chilled

  • Dry roasted peanuts


  1. In a small bowl whisk together soy sauce, curry paste, vinegar, peanut butter, and pepper until smooth.

  2. In a 12-inch skillet heat 1 tsp. oil over medium heat. Add eggs; cook, without stirring, just until set. Stir egg gently to break into pieces. Remove from skillet.

  3. In same skillet heat 2 Tbsp. oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Reduce heat to medium. Add carrots and edamame; cook and stir 2 to 3 minutes or until crisp-tender. Stir in rice, egg, and soy mixture; cook 1 to 2 minutes or until heated through. Serve topped with peanuts.

Nutrition Facts (per serving)

354 Calories
17g Fat
37g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 354
% Daily Value *
Total Fat 17g 22%
Saturated Fat 2g 10%
Cholesterol 93mg 31%
Sodium 701mg 30%
Total Carbohydrate 37g 13%
Total Sugars 6g
Protein 14g
Vitamin C 42.2mg 211%
Calcium 82mg 6%
Iron 3mg 17%
Potassium 523mg 11%
Folate, total 209.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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