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Photo of Thai fried rice with pork, gai lan and peanuts by WW

Thai fried rice with pork, gai lan and peanuts

4 - 8
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
For a Thai-riffic end to your weekend, whip up this favour-packed rice dish.


Fish sauce

2 tsp

Reduced salt soy sauce

1 tbs

Lime juice

2 tsp

Lean pork mince

300 g

Red onion

1 medium, thinly sliced


1 medium, halved lengthways, thinly sliced


2 clove(s), crushed

Fresh red chilli

1 whole, finely chopped

Green beans

150 g, halved

Snow peas

150 g, halved

Gai lan

1 bunch(es), (Chinese broccoli), cut into 4cm lengths

Cooked brown rice

2 cup(s), (340g)

Roasted peanuts

2 tbs, chopped

Bean sprouts

1 cup(s), (35g)

Oil spray

2 x 3 second spray(s)


  1. Whisk fish sauce, soy and juice in a small jug until combined.
  2. Lightly spray a wok with oil and heat over high heat. Stir-fry mince, stirring to break up lumps, for 2–3 minutes or until browned. Transfer to a bowl.
  3. Lightly respray wok with oil and reheat over medium-high heat. Stir-fry onion, carrot, garlic and chilli for 2 minutes. Add beans, snow peas, gai lan and 2 tablespoons water. Stir-fry for 2–3 minutes or until vegetables are just tender.
  4. Return pork to wok with rice and fish sauce mixture and stir-fry until heated through. Serve topped with peanuts and bean sprouts.


TIP: You can use a 250g pkt 90-second microwave brown rice instead of cooked rice.