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I say Thai "inspired" because I used ingredients like lemon grass, green curry paste, coconut milk that are used widely in Thai cooking, but I cannot vouch for the authenticity of the manner in which it was cooked. This is kind of “Passport to Thailand” kind of a recipe made using ingredients on hand. It is also “clean your fridge for next week’s grocery shopping” recipe too.This dish came about while thinking of IVAW-Thai being guest hosted by talented Priya @ Akshayapaatram and looking at the stragglers in the fridge. Its A Vegan World is a monthly blog event started...


4 serving

Total time

40 minutes






  • 1 cups basmati rice
  • 1 oz 12 firm Tofu (. Extra packages, drained and cubed)
  • 3 cups Veggies (Mixed – (I used carrots, French cut beans, green pepper, peas))
  • 1 onion (– large, diced)
  • 2 chilies (Green – sliced)
  • 1 bunch scallions (– chopped)
  • 3 tbsps frozen peas (Green curry paste (I used store-bought))
  • frozen peas (– (I used store-bought))
  • 1 ginger (”)
  • 2 cloves garlic
  • 2 tbsps Lemon grass (, soft fleshy part chopped)
  • 2 tsps soy sauce
  • 1 tsp Sambal (Oleak (optional))
  • to taste Salt Pepper (&)


  1. Cook rice and keep aside to cool.
  2. Heat 1tbsp oil in a large sauté pan on medium high; sauté tofu till lightly brown on all sides, about 10-12 minutes; remove from the pan and keep aside.
  3. In the same pan, add ginger, garlic, lemon grass and sauté for 30seconds.
  4. Add green curry paste and sauté for couple of minutes until fragrant.
  5. Next add all the veggies and stir-fry on medium high until crisp tender. Add coconut milk, salt and pepper; cook for 5 minutes until the mixture dries out just a little bit. Add cooked rice, mix well and cook until heated through, another 5 minutes. Enjoy this spicy fried rice with some raita.
  6. View the recipe instructions at Cook's Hideout

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