Step 1

Sauté: Heat the oil in a large pan or wok over MEDIUM heat. Add the diced onion, garlic, and ginger. Sauté until fragrant, about 2-3 minutes.

Step 2

Add the Curry Paste: Stir in the red curry paste and cook for another 30 seconds, allowing the flavors to develop.

Step 3

Cook the Vegetables: Add the broccoli to the pan and sauté for a few minutes. Then add the mushrooms, bamboo shoots, and sugar snap peas. Cook for another 2-3 minutes until the mushrooms start to release their juices.

Step 4

Mix in Rice: Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir to coat the rice evenly with the curry paste and vegetables.

Step 5

Season: Pour in the soy sauce and rice vinegar. Mix well to combine. Taste and adjust seasoning with more soy sauce, curry paste, or rice vinegar, as needed.

Step 6

Pan-Fry: Cook for 3-4 minutes, stirring occasionally (let the bottom rest for a minute so it can crisp up). You should notice some of the rice starting to brown slightly.

Step 7

Serve: Turn off the heat and serve your fried rice in bowls topped with diced green onion (or any of the other toppings listed above!)