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Golden turmeric hued Curry Fried rice served with colorful veggies on black background and chopsticks with lime wedges
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4.60 from 5 votes

Curry Fried Rice - Instant Pot Option

Super easy and quick Thai Curry Fried Rice. Glutenfree and vegan rice is seasoned with colorful veggies and golden turmeric curry powder. 20 minute easy recipe
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: dinner
Cuisine: Chinese
Servings: 4 cups
Calories: 123kcal

Ingredients

  • 1 cup rice
  • 1.5 cups water to cook the rice
  • 1 Tablespoon cooking oil

Seasoning

  • 1 Tablespoon Curry powder
  • 1 Tablespoon Ginger shredded
  • 1 Tablespoon garlic minced
  • 1 Tablespoon spicy red pepper sauce adjust per taste
  • teaspoon kosher salt and ground black pepper per taste
  • 1 Tablespoon lime or lemon juice

Veggies

  • ½ cup diced Celery
  • ½ cup Spring onion cut into pieces
  • 1 cup Snow peas- ends trimmed
  • 1 cup Colored peppers - cut into stripes

Instructions

Stovetop Instructions:

    Cook the rice:

    • Rinse 1 cup long grain rice in cold water really well. Drain the washed water and add to a saucepan with 1.5 cups of water. Cover and cook over medium-low heat for 10 to 15 mins. Let it sit covered for another 5 mins, then fluff well with fork. Use immediately or if you want to use it for later, cool completely then cover and refrigerate .

    Make the vegetables :

    • Heat oil in a large skillet or wok over moderate heat. Add the ginger /garlic and onions, and sauté until fragrant, approx. 3-5 minutes. Stir occasionally to keep garlic from browning. Add the celery, colored peppers  and snow peas. Sauté for approx. 5 minutes or until veggies are tender. Add the curry powder, plus a pinch of kosher salt and ground black pepper. Stir to combine evenly throughout the vegetables.  Lower the heat.

    Mix the curried vegetables and rice together :

    • Add the cooked rice to the skillet in batches, stirring to coat. Make sure the rice and cooked vegetables are mixed well together. Add the spicy chili sauce. Remove skillet from heat, adjust the seasoning. Garnish with chopped spring onion greens and lime juice (optional), and serve warm. Enjoy with gusto :)

    Extra Sauté for crispy / fried rice texture ( optional step)

    • Bring the heat to medium and press the rice down into the skillet. Using your spatula, flattening it down. Let the rice sit like this, undisturbed, for 2-3 minutes. After 2-3 minutes, give it a good stir, scraping crispy toasted layer from the bottom of the pan. Repeat this process 2-3 times, until you get the desired amount of crispiness in your rice. Your crispy toasty layered Curry Fried Rice is Ready to devour ! 

    Instant Pot Directions

    • Start Instant Pot on sauté mode. Once it displays HOT, add oil. Add ginger, garlic and let it sizzle.  Add the veggies and curry powder, salt and pepper. Sauté on high for 3-5 minutes stirring frequently. Once veggies look cooked and tender, CANCEL sauté function. Remove the mixture from Instant Pot and set aside.
    • Add soaked rice in the main insert of instant pot. Add water and mix well.  Close the lid and valve in SEALING position. Choose MANUAL or PRESSURE COOK  mode on high for 6 minutes.  Wait for 5 minutes on keep warm timer after it is done cooking and then release the leftovers pressure manually by moving the valve from SEALING to VENTING. Open the lid carefully.
    • Add the sautéed veggies to the main insert. Add spicy red pepper sauce. Using a spatula, mix everything well. Taste and adjust the seasoning if required. Garnish with chopped green onions and squeezed lime juice. Serve warm. Enjoy !!

    Extra Sauté for crispy / fried rice texture ( optional step)

    • Press SAUTE mode on Instant Pot and press the rice down with your spatula, so it flattens. Let the rice sit like this, undisturbed, for 2-3 minutes. After 2-3 minutes, give it a good stir, scraping crispy toasted layer from the bottom of the pan. Repeat this process 2-3 times, until you get the desired amount of crispiness in your rice. Cancel Sauté. Your crispy toasty layered Curry Fried Rice is Ready to devour ! Enjoy with gusto :)

    Notes

    I prefer not to pressure cook the veggies with rice since I like different textures instead of mushy veggies. However, if you want to make this recipe truly dump and go, you can !  Just dump all ingredients in the InstantPot and cook at once.  Just 5 extra minutes of sautéing the veggies separately makes a big difference between mushy gulp vs  tender textured veggies.

    Nutrition

    Serving: 1g | Calories: 123kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 178mg | Fiber: 3g | Sugar: 3g