HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Fried Rice
Thai-Style Fried Rice

Thai-Style Fried Rice

with Makrut Lime & Chilli Fried Egg

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Add the classic Thai flavours of sweet chilli sauce, shredded coconut and makrut lime to fried rice to create a comforting dish that tastes totally new. Top it with a chilli fried egg, roasted peanuts and crispy shallots for a touch of decadence.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

vegetable stock powder

1 unit


1 unit


1 packet

Asian greens

2 clove


1 knob


2 leaves

makrut lime leaves

1 bunch


1 bunch

spring onion

½ unit


½ packet

shredded coconut

(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

sweet chilli sauce

1 pinch

chilli flakes

1 packet

crispy shallots

1 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

1.5 cup


2 tbs

soy sauce

(ContainsGluten, Soy)

2 unit


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2710 kJ
Fat21.4 g
of which saturates8.1 g
Carbohydrate87.4 g
of which sugars21.4 g
Dietary Fibre0 g
Protein21.2 g
Cholesterol0 mg
Sodium1710 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water and basmati rice to the boil over a high heat. Add the vegetable stock, 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 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 makrut lime leaves and very finely chop. Roughly chop the coriander. Thinly slice the spring onion. Slice the lime (see ingredients list) into wedges.

TIP: The makrut lime leaves are fibrous so you want to cut them finely.


Heat a large frying pan over a medium-high heat. Add the shredded coconut (see ingredients list) 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 makrut lime and stir-fry until fragrant, 1-2 minutes.


Add the sweet chilli sauce and soy sauce to the pan with the veggies and stir to coat. Add the parcooked 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 lime juice.


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, gently crack the eggs into the pan and sprinkle a pinch of chilli flakes (if using) over the top. Cook until the yolks are cooked to your liking, 4-5 minutes.

TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.


Divide the Thai-style fried rice between bowls and top each with a chilli fried egg. Garnish with the crispy shallots, roasted peanuts and remaining coriander. Serve with the remaining lime wedges.