Thai fried rice with chicken
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This recipe can be doubled, halved or even quartered, depending on how many you’re feeding
Ingredients
Egg, whole, raw
4 medium, raw
Thai Fish Sauce
2 teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Onion
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
Cucumber
4 serving(s), , sliced
Coriander, fresh
1 tablespoon(s), chopped
Lime
1 medium, wedges
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.