Method

1. Squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 2 1/2 minutes (850W). Set aside.
2. 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.
3. 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.
4. Serve rice topped with extra bean sprouts, remaining basil leaves and peanuts.