Photo of Thai fried rice with chicken by WW

Thai fried rice with chicken

Points® value
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.