Khao Pad Gaeng Kari (Thai Yellow Curry Fried Rice with Prawns)
Golden fried rice with prawns, egg and peas, scented with yellow curry paste. A brilliant use for cold leftover rice.
Made with Thai yellow curry paste and Chinese chilli oil. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 mins
- LevelEasy
- Costabout £2.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Break up any clumps in the cold rice with your fingers.
- 2
Heat 1 tablespoon of the oil in a large wok or frying pan over a high heat. Fry the onion for 2 minutes. Add your ready made Thai yellow curry paste (see the base recipe) and stir for 1 minute until fragrant.
3 min - 3
Add the prawns and stir-fry for 2 minutes until pink. Push everything to one side.
2 min - 4
Pour the rest of the oil into the empty space, crack in the eggs and scramble for 1 minute until just set.
- 5
Tip in the rice and peas, add the fish sauce and sugar, and toss for 4 to 5 minutes until the rice is piping hot all the way through and lightly toasted in places.
4 min 30 s - 6
Stir in the spring onions and take off the heat.
- 7
Serve with lime wedges and a drizzle of your ready made chilli oil (see the base recipe).
Tips
- Day-old rice fries best because the grains have dried out. Cool fresh rice quickly, within 1 hour, and chill it before using.
- Use a very hot pan and keep the rice moving so it fries rather than steams.
- Swap the prawns for diced chicken or firm tofu. Cook chicken fully before adding the rice.
Storing and freezing
Eat straight away. Cool leftovers within 1 hour, keep in the fridge for up to 1 day and reheat only once until steaming hot all the way through.
Questions
Can I use microwave rice?
Yes. Cook and cool the pouch as the packet says, chill it for an hour and break up the grains before frying.
Why must I cool the rice quickly?
Cooked rice can carry bacteria that survive cooking, and they multiply if rice sits warm. Chill within 1 hour and reheat only once until steaming hot.
Can I leave out the egg?
Yes, the dish still works. It is then egg free and you can add extra peas or green beans for bulk.
More made with thai yellow curry paste
Thai Yellow Curry Mussels with Coconut and Lime
GFDFEFThai Yellow Curry Chicken Drumsticks with Sweet Potato and Green Beans
GFDFEFVegan Thai Yellow Curry with Sweet Potato and Chickpeas
GFDFEFGaeng Kari Moo Sapparot (Thai Yellow Curry Pork with Pineapple)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.