Thai chicken fried rice

This simple southern style rice is an expedient weeknight dinner.

Ingredients

• 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

Method

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.