4 Servings
Prep Time
Cook Time
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Love Thai food? Whip up this plate of green curry fried rice for a delicious dinner on busy weeknights or as a quick weekend brunch.


  • 1 tbsp vegetable or peanut oil
  • 200 g ham, finely chopped
  • 500 g broccoli, cut into small florets
  • 400 g pumpkin, finely chopped
  • 420 g can corn kernels, drained
  • ¼ cup Thai green curry paste
  • 4 cups cold cooked long-grain white rice
  • 3 green onions, thinly sliced
  • Lemon wedges, to serve

Heat wok or large frying pan over moderately high heat. Add oil; swirl to coat the base and sides. Add ham, broccoli, pumpkin and corn; stir-fry for 5 mins or until vegetables are tender.


Add curry paste; stir-fry for 1 min or until fragrant. Add rice; stir-fry for 3 mins or until heated and combined.


Spoon rice into serving bowls. Top with onion. Serve with lemon wedges on the side.

Photo: Rodney Macuja/BauerSyndication.com.au

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