Curry Fried Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant fried rice loaded with broccoli, carrots, edamame, and cashews, seasoned with curry paste and peanut butter. It's a quick, satisfying weeknight meal that's naturally vegetarian.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp red curry paste (35 g)
- 2 tbsp peanut butter (30 g)
- 1 tbsp rice wine vinegar (15 mL)
- 3 tbsp low-sodium soy sauce or gluten-free tamari (45 mL)
- 2 tsp sesame oil (divided (10 mL))
- 2 cups heaping small broccoli florets (175 g)
- 1 cup diced carrot (150 g)
- 1.5 cup roughly chopped green onion/scallion (75 g)
- 2 cloves garlic (minced (10 g))
- 3 cups cooked and chilled white rice (390 g)
- 1 cup frozen shelled edamame (170 g)
- thinly sliced scallions (for serving (optional))
- chopped peanuts or cashews (for serving (optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 774mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 597mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 774MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.