Curry Paste Fried Rice Bowl with Crispy Egg
Thai-style fried rice loaded with curry paste, mixed protein, and topped with a crispy egg. Served with steamed rice, cooling cucumber slices, and a runny yolk for dipping.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, ~90 seconds.
Step 2
Add curry paste to the oil and stir constantly until fragrant, ~2 minutes. Break it up with the spoon.
Step 3
Add diced protein and cook, stirring, until no pink remains, ~6 minutes. Break pieces as they cook.
Step 4
Stir in cold rice, breaking up clumps. Add fish sauce and toss until rice is warm and coated, ~4 minutes.
Step 5
Push rice to the side. Add 1 tbsp oil to the empty space and crack in 2 eggs. Fry until whites set but yolks jiggle, ~3 minutes.
Step 6
Divide rice between bowls. Top each with a fried egg. Serve with cucumber slices and lime wedges on the side.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- 2 bowls
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
