This 20 minute Green Curry Chicken Fried Rice Recipe is quick and easy to make, it’s gluten free and perfect for weeknight dinners!
Hi, it’s Whitney here, coming to you with another quick & easy, one pot recipe that I know you’re going to love!
Fried rice has become a weeknight favorite at my house! I recently shared a Sriracha Steak Fried Rice Recipe and it was a huge hit, so I decided to share another fried rice creation with you today!
This chicken fried rice has a bit of a twist, I omitted the eggs and added a Green Curry Sauce, which cooks right into the fried rice.
It’s gluten free, flavorful and best of all, made in only 20 minutes!
- 1 tbsp sesame oil
- 1 cup onion (diced)
- 2 cups frozen peas
- 2 cloves garlic (minced)
- 2 cups boneless, skinless chicken breast (cooked & shredded)
- 1 can (13.5 oz) unsweetened coconut milk
- 3 tbsp Thai green curry paste
- 1 tsp fresh ginger (peeled & grated)
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro (chopped)
- 1 tbsp fresh basil (chopped)
- 3 cups cooked rice
- 1 lime (sliced into wedges)
Heat the sesame oil in a large pan or wok over medium-high heat. Add the onions and peas.
Cook 4-5 minutes, then add the garlic. Cook for an additional minute, then add the chicken.
Add the coconut milk, Thai green curry paste, fresh ginger, fish sauce, lime juice, cilantro, basil and rice, combine everything and cook for 5-6 minutes.
Serve with lime wedges on the side. Juice the lime over the fried rice.
Easy as that, a delicious dinner is served!
♦ Gluten Free Option: This recipe is gluten free. Always make sure the fish sauce and curry paste used are gluten free, those pictured above are gluten-free.
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