Fried Rice with Peppery Curry

Thai red curry paste takes plain leftover rice and turns it into a spice-stained weeknight dinner in about half an hour. The paste delivers chilies, lemongrass, galangal, and kaffir lime in one spoonful, so you skip the long list of aromatics most Thai recipes call for. Stir-fry it briefly before the rice goes in to bloom the spices in hot oil and release the flavor.

The cold-rice rule applies here. Day-old rice from the fridge is dry on the outside, which lets each grain crisp and absorb the curry oil instead of clumping. Fresh-cooked rice steams and turns gummy in the wok. Green beans add a quick crunch, and the finishing toss of cucumber, cilantro, and scallions on top is what cuts through the heat.

Chef Tips

• Use a carbon-steel wok or large cast-iron skillet over high heat. Nonstick pans never get hot enough for true wok hei (smoky char).
• Spread the rice flat against the pan and let it sit untouched for 30 seconds at a time before tossing. That’s how you get crispy edges.
• Substitute tamari for soy sauce to keep this fully gluten-free.
• Taste before adding more curry paste. Brands vary wildly in heat.

Variations

• Add cubed firm tofu or shrimp during the bean step for protein.
• Swap green beans for snap peas or thinly sliced bell pepper.
• Top with a fried egg and a squeeze of lime for a complete one-bowl meal.