Photo of Thai fried rice with chicken by WW

Thai fried rice with chicken

Total Time
20 min
10 min
10 min
This recipe can be doubled, halved or even quartered, depending on how many you’re feeding


Egg, whole, raw

4 medium, raw

Thai Fish Sauce

2 teaspoon(s)

Calorie controlled cooking spray

4 spray(s)


2 small, cut into thin wedges

Carrots, raw

2 medium, cut into matchsticks

Green Beans

180 g, cut into short lengths

Chicken breast, skinless, raw

400 g, sliced

Thai red curry paste

80 g

Brown rice, boiled

400 g


4 portion(s), medium, sliced

Coriander, fresh

1 tablespoon(s), chopped


1 medium, wedges


  1. Beat the egg and fish sauce together in a bowl. Heat a wok until very hot, then mist with cooking spray. Add the egg mixture and swirl around the pan. Cook briefly to set, then flip over using a spatula to seal the other side. Transfer to a plate and slice.
  2. Mist the wok with cooking spray again and add the vegetables. Stir fry for 2 minutes, then push to one side, mist the exposed half of the pan with more spray and add the chicken pieces. Cook the chicken for 2 minutes or until coloured, turning once or twice, then stir into the vegetables and stir fry the whole lot for another minute.
  3. Add the curry paste and 1 tbsp water, stir to combine, then stir in the cooked rice. Cook for a further 1–2 minutes, then check that the chicken is cooked through. Spoon into a shallow bowl, top with the omelet ribbons, cucumber and coriander and serve with lime wedges alongside for squeezing.