Looking for a quick and tasty weeknight meal that's bursting with spring flavors? This Spring Veggie Thai Curry Fried Rice is easy to prepare and loaded with fresh seasonal veggies like brussel sprouts, asparagus, and carrots. Best of all, you can customize it to your liking with whatever spring vegetables you have on hand - think broccoli, spinach, or even rhubarb! Yai's Yellow Curry adds a flavorful kick and fried rice is always satisfying. Plus, since spring vegetables are in season, you can find them easily at your local farmers market or grocery store - and likely on sale too! Whip up this delicious meal in no time and savor the taste of spring.
Cook Time: 10-15 minutes
Servings: 2-4
INGREDIENTS:
- ½ jar Yai’s Yellow Thai Coconut Curry
- 2 cups rice (leftovers work great!)
- 3-5 brussel sprouts, sliced
- 2-3 spring onions, diced
- 3-5 asparagus speared, chopped
- 1 carrot, chopped
- 2 eggs
- 1 tbsp vegetable oil
- Cilantro (optional)
INSTRUCTIONS:
1. Heat vegetable oil in a large skillet over medium heat
2. Add carrots and onions, stir and cook for 1-2 minutes
3. Add brussel sprouts, asparagus
4. Add rice, stir (*Note: if rice is really dried out (ie 3-days old) add a small amount of water)
5. Crack 2 eggs directly into pan, stir to scramble
