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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

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.