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Gordon Ramsay Thai Green Curry Fried Rice

Fluffy day-old jasmine rice fried with a homemade Thai green curry paste — fresh chillies, lemongrass, kaffir lime leaves, ginger, cilantro, and shallot fried in hot oil for 2 minutes before the rice hits the pan. Ready in 25 minutes, about $1.75 per serving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the curry paste:
  • 2 tbsp large green chillies roughly chopped
  • 1 tbsp garlic clove peeled
  • 1 tbsp lemongrass stalk tough outer layers removed, thinly sliced
  • 2 tbsp kaffir lime leaves stems removed
  • 1 tablespoon grated fresh ginger
  • 1/2 cup chopped fresh cilantro stems and leaves
  • 1 tbsp small shallot roughly chopped
  • 1 tbsp Juice of 1 lime
  • 1 to 2 tablespoons peanut oil or another neutral oil
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper
For the rice:
  • 3 cups cooked jasmine rice chilled and day-old (from about 1 cup dry)
  • 1 tablespoon peanut oil or neutral oil
  • 1 tbsp Lime wedges for serving

Method
 

  1. Blend the paste: Add the green chillies, garlic, lemongrass, kaffir lime leaves, ginger, cilantro, shallot, lime juice, 1 tablespoon of the oil, salt and pepper to a food processor or blender and blitz to a coarse, fragrant paste, scraping down the sides as needed. Add the remaining oil a little at a time if the mixture needs help moving.
  2. Break up the rice: With damp hands, gently crumble the cold day-old rice so the grains separate. Cold rice fries up fluffy instead of clumping, which is exactly what you want here.
  3. Fry the paste first: Heat the tablespoon of oil in a large wok or heavy skillet over medium-high heat. Add the green curry paste and fry, stirring constantly, for 2 to 3 minutes until deeply fragrant and slightly darkened. This step cooks out the raw edge and blooms the aromatics.
  4. Add the rice: Add the rice to the wok and toss well so every grain is coated in the paste. Let it sit undisturbed for 1 to 2 minutes at a time so the bottom crisps, then toss again. Cook 5 to 7 minutes total until heated through with toasty, crisped spots.
  5. Finish and serve: Taste and adjust with more salt and a squeeze of lime. Serve hot with lime wedges on the side.

Notes

Day-old rice is key: Freshly cooked rice is too moist and will steam instead of fry. Spread fresh rice on a tray and refrigerate uncovered for a few hours if you don't have leftovers.
Make it your own: Add diced chicken, prawns or tofu after frying the paste for a heartier meal, or stir through a handful of Thai basil at the end.