Thai chicken fried rice

  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 25m
  • Ready In : 50m

This simple southern style rice is an expedient weeknight dinner.


  • 3/4 cup jasmine rice
  • 1 teaspoon sesame oil
  • 2 eggs, lightly beaten
  • 2 tablespoons green curry paste (see note)
  • 500g chicken mince
  • 150g sugar snap peas, trimmed
  • 1 bunch baby bok choy, thickly sliced
  • 1/2 cup fresh coriander leaves
  • 1 cup bean sprouts, trimmed


Step 1

Cook rice in a large saucepan of boiling water, following packet directions until just tender. Drain. Rinse under cold water. Drain well. Spread out over a large tray. Cover. Refrigerate for 15 minutes.

Step 2

Heat oil in a large wok over high heat. Pour in egg, swirling pan to cover base and sides of wok. Cook for 1 minute or until just set. Slide out of pan onto a chopping board. Roll up into a log. Slice into 1cm-thick rounds. Set aside.

Step 3

Heat wok over high heat. Add curry paste and mince. Stir-fry, breaking up lumps, for 5 minutes or until cooked through. Add rice. Stir-fry for 1 minute. Add sugar snap peas and bok choy. Stir-fry for 2 minutes or until just tender. Remove wok from heat. Add egg. Toss to combine. Serve rice topped with coriander and sprouts.

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Nutritional Info

This information is per serving.

  • Energy

  • Fat Total

  • Carbohydrate Total

  • Protein

  • Sodium

  • Fat saturated

  • Carbohydrate sugars

  • Dietary Fibre

  • Cholesterol


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