Thai fried rice
7 - 8
PersonalPoints™ per serving
There’s so much to love about chilly evenings.Finish your mid-winter weekend on a high, cosy note with this quick and delicious dish.
250 g, halved
1 bunch(es), halved, thick stems thinly sliced
Cooked basmati rice
1 cup(s), (200g) cooled
1 medium, wedges, to serve
1 tbs, sprigs, to serve
- Heat half the oil in a wok over medium-high heat. Stir-fry the cherry tomato for 2 minutes or until softened slightly.
- Add the broccolini and stir-fry for 1-2 minutes or until bright green and tender crisp. Add the rice and fish sauce. Stir-fry for 2 minutes or until heated through. Divide among serving bowls.
- Heat remaining oil in the same wok. Cook the eggs for 1-2 minutes or until the white is just set. Top each bowl with an egg. Sprinkle with coriander and serve with the lime wedges.