Thai Fried Rice
< 20 Minutes
Serves 4
Gluten Free
Thai Fried Rice
Ingredients
Method
Ingredients
Method
- Squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 2 1/2 minutes (850W). Set aside.
- Heat oil in a large non-stick frying pan over a high heat. Add chicken and cook, stirring frequently for 3 minutes. Reduce heat slightly. Add onion, broccoli and capsicum and continue cooking for 3 minutes longer, until chicken is cooked through and vegetables are tender-crisp. Add curry paste and cook, stirring for 30 seconds longer. Tip: for gluten free check red curry paste ingredient list.
- Add rice and bean sprouts to frying pan and stir to combine. Push contents of frying pan to one side. Add eggs to other side and cook for 1 minute, then gently stir and break into pieces. Mix egg pieces gently through rice, then stir in basil leaves.
- Serve rice topped with extra bean sprouts, remaining basil leaves and peanuts.
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Thai Fried Rice
< 20 Minutes
Serves 4
Gluten Free
Ingredients
Method
- Squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 2 1/2 minutes (850W). Set aside.
- Heat oil in a large non-stick frying pan over a high heat. Add chicken and cook, stirring frequently for 3 minutes. Reduce heat slightly. Add onion, broccoli and capsicum and continue cooking for 3 minutes longer, until chicken is cooked through and vegetables are tender-crisp. Add curry paste and cook, stirring for 30 seconds longer. Tip: for gluten free check red curry paste ingredient list.
- Add rice and bean sprouts to frying pan and stir to combine. Push contents of frying pan to one side. Add eggs to other side and cook for 1 minute, then gently stir and break into pieces. Mix egg pieces gently through rice, then stir in basil leaves.
- Serve rice topped with extra bean sprouts, remaining basil leaves and peanuts.