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We added broccoli and peanuts. This came out great. Not too spicy but just enough kick to leave a little burning sensation in your mouth. Thanks for the recipe!

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Dominick & Amanda January 02, 2008

I made this as written but used sesame oil in place of the vegetable oil. Thanks for the recipe.

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Cilantro in Canada February 14, 2010

I sooo love this. It has become a regular in our house. My go to recipe for leftover brown rice. I use a farmer's mix of frozen veg (carrot, broccoli, cauliflower, peas) so there is no prep. The only thing I add that in my opinion takes the dish to a whole other level is a generous dose of fresh Thai basil. Heaven in under 15 minutes.

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AuntWex February 05, 2010

I tweaked it a little - used a combination of canola & peanut oil, used broccoli & broccoli slaw & finely chopped carrots in place of the green beans and used red curry paste instead of green. I also tossed some cashews on top. It was GREAT! Made a wonderful one pot dinner and everyone, even my vegan hating daughter, loved it.

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mygothlaundry June 08, 2006

I guess "spicy" is a relative term. We used as much (a bit more, in fact) garlic and pepper as called for, and we found it a little on the bland side. Next time, I'll use more of the curry paste and some hot chili oil to give it a bit more of a kick. This was a really tasty dish, though! I added peanuts, carrots, and peas in place of the green beans to get a few more veggies in. If you love spicy food, though, make sure you have some chili sauce on hand to liven this one up!

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Vegan Courtney February 15, 2006

Mmmm...this was really good! I liked that it was not loaded down with oil, and I didn't think it was too spicy at all. My 10-month old even gobbled it up! And I really liked to cucumbers with this...what a great idea.

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Ms*Bindy September 20, 2005

Yummm. We had this with Sweet Potato Thai Curry #121137, which was also good but I kept going back for more fried rice. I don't think I've had any other kind of fried rice other than the take-out kind with eggs and peas and lots of soy sauce. While I like that kind, this was awesome. Lovely and peppery, which gives this a very unique spiciness and lots of garlicky flavor. We followed the recipe exactly, except using medium-grain brown rice and unrefined peanut oil instead of vegetable oil. I used frozen green beans and corn, which worked very well. I didn't have the cucumber, but we did serve with lime and scallions, which really give this a "Thai" flavor. Delicious and highly recommended.

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Roosie June 14, 2005
Thai Vegan Fried Rice (Khao Phad Jay)