The 20-Minute Dinner I Make When I’m Too Tired To Cook

For a quick and easy dinner that packs a punch, make this Thai-style chicken fried rice. Red curry paste is the secret to this one-pot dinner recipe that comes together in under 30 minutes.

Aug 12, 2024 - 16:00
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The 20-Minute Dinner I Make When I’m Too Tired To Cook
Thai-style fried rice on a platter at a table setting with a serving of fried rice on a plate, a small plate with Thai basil, a glass of water, and a table napkin
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

When you need a quick dinner and you need it fast, it’s hard to beat fried rice. A full meal made in a single pan, it’s easy to customize based on what you have on hand. The only must is day-old cold rice.

This take on the take-out favorite is Thai-inspired, with red curry paste providing the bulk of the flavor. Look for it in small packages and cans at the supermarket or Asian grocer—any brand will do. In less than 30 minutes, you’ll have restaurant-worthy chicken fried rice.

Time-Saving Tips

For an ultra-quick dinner, go ahead and chop the onion, carrot, and garlic up to a day ahead of time and store it in the fridge.

If you’re in a pinch and didn’t have time to cook the rice a day ahead, slightly undercook some white rice. If you have time, spread your just-cooked rice over a few layers of paper towels and place it in the refrigerator to cool and dry out.

Recipe Variations

  • Swap the chicken for cooked shrimp.
  • Replace the red curry paste with another Thai curry paste, like yellow.
  • If you can’t find Thai basil, you can swap it for regular Italian-style basil.
  • Go wild with toppings like toasted coconut flakes, scallions, and crispy fried shallots. Serve with lime wedges.
Thai-style fried rice on a plate with a serving spoon at a table setting with a stack of plates, a table napkin, a glass of water, and a small plate with Thai basil
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Fried Rice for Days

Cook the eggs:

Heat 1 tablespoon of the coconut oil in a large nonstick skillet or wok over medium-high heat. Add the eggs and cook, stirring and folding often to form small curds, until set, about 1 minute. Transfer eggs to a plate and set aside.

Cook the vegetables:

Melt the remaining 1 tablespoon of coconut oil in the same skillet. Add the onion and carrot and cook, stirring occasionally, until starting to soften, about 4 minutes. 

Add the garlic and curry paste and sauté until the curry paste has coated all of the vegetables, about 1 minute. Add mirin and cook until evaporated, about 1 minute.

Add the rice and remaining ingredients:

Add the rice and salt and cook, stirring constantly, until the rice is nicely coated in oil and crispy in spots, 2 to 3 minutes. Add the chicken, peas, and reserved scrambled egg and stir until heated through, 1 to 2 minutes. 

Transfer to a serving platter or plates and garnish with the basil. Serve immediately.

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