Thai-Style Fried Rice
with Kaffir Lime & Chilli Fried Egg
- Sulphites
- Gluten
- Soy
- Eggs
- Peanuts
- May contain traces of allergens
- Gluten
- Peanuts
- Traces of Tree Nuts
- Sesame
- Milk
- Soy
Add the classic Thai flavours of sweet chilli sauce, shredded coconut and kaffir lime to fried rice to create a comforting dish that tastes totally new. Top it with a chilli fried egg, peanuts and crispy shallots for a touch of decadence.
1 packet
basmati rice
1 cube
vegetable stock powder
1 unit
carrot
1 unit
capsicum
1 bunch
Asian Greens
2 clove
garlic
1 knob
ginger
2 leaves
kaffir lime leaves
1 bag
coriander
1 bunch
spring onion
1 unit
fresh chilli
1 unit
lemon
1 packet
shredded coconut
( )
1 tub
sweet chilli sauce
1 pinch
chilli flakes
1 packet
Crispy Shallots
1 packet
roasted peanuts
( )
olive oil
1.5 cup
water
2 tbs
soy sauce
()
2 unit
egg
()
In a medium saucepan, bring the water and basmati rice to the boil over a high heat. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, uncovered and stirring occasionally, until the rice is almost tender, 10 minutes. Drain any excess water and set aside. TIP: The rice will continue cooking in step 4!
While the rice is cooking, finely chop the carrot (unpeeled). Finely chop the red capsicum. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Remove the centre veins from the kaffir lime leaves, then very finely chop. TIP: The kaffir lime leaves are fibrous so you want to cut them finely. Roughly chop the coriander. Thinly slice the spring onion. Thinly slice the long red chilli (if using). Cut the lemon into wedges.
Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. Add the carrot and capsicum and stir-fry until tender, 5-6 minutes. Add the Asian greens, garlic, ginger and kaffir lime and stir-fry until fragrant, 1-2 minutes.
Add the sweet chilli sauce and soy sauce to the veggies and stir to coat. Add the rice and cook, stirring, until tender, 2 minutes. Remove the pan from the heat and stir through the toasted coconut, spring onion, 1/2 the coriander and a generous squeeze of lemon juice.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add a pinch of chilli flakes (if using) and crack the eggs on top. Cook until the egg whites are cooked and the yolks are just firm, 3-4 minutes.
Divide the Thai-style fried rice between bowls and top each with a chilli fried egg. Garnish with the crispy shallots, roasted peanuts, long red chilli (if using) and remaining coriander. Serve with the remaining lemon wedges. TIP: For the low-calorie option, serve without the crispy shallots and roasted peanuts.
