Thai chicken fried rice2015-08-12
- 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
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.
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.
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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