Thai-Style Fried Rice

Name: Thai-Style Fried Rice with Makrut Lime & Chilli Fried Egg
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1 packet basmati rice; 1 carrot; ½ tin sweetcorn; 1 bag herbs; 2 leaves makrut lime leaves; 1 bag salad leaves; 2 bunch spring onion; ½ lime; 1 packet Ginger & Lemongrass Paste; ½ tbs brown sugar; 1 sachet vegetable stock powder; ¼ tsp salt; 2 eggs; 1 pinch chilli flakes; 1 packet Crispy Shallots; 1 packet roasted peanuts; 2 clove garlic; ½ packet Mild Thai Red Curry Paste

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 chilli fried egg, peanuts and crispy shallots for a touch of decadence.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

Allergens:

Eggs

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

carrot

½ tin

sweetcorn

1 bag

herbs

2 leaves

makrut lime leaves

1 bag

salad leaves

2 bunch

spring onion

lime

1 packet

Ginger & Lemongrass Paste

(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond. )

1 sachet

vegetable stock powder

1 pinch

chilli flakes

1 packet

Crispy Shallots

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Milk, Gluten, Soy, Sesame, Tree Nuts. )

2 clove

garlic

½ packet

Mild Thai Red Curry Paste

Not included in your delivery

olive oil

½ tbs

brown sugar

¼ tsp

salt

eggs

(Contains: Eggs; )

Nutrition Values

Energy (kJ)2874 kJ

Fat24.3 g

of which saturates4.9 g

Carbohydrate90.7 g

of which sugars15.4 g

Protein22.1 g

Sodium1485 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 10 minutes. • Drain and set aside.

• While the rice is cooking, finely chop carrot and garlic. Remove centre veins from makrut lime leaves, then very finely chop. Drain sweetcorn (see ingredients). • Roughly chop herbs. Thinly slice spring onion. Cut lime into wedges.

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

• Heat a large frying pan over high heat with a drizzle of olive oil. Stir-fry carrot and sweetcorn until tender, 5-6 minutes. • Add garlic, ginger & lemongrass paste and makrut lime leaves and cook until fragrant, 1-2 minutes.

• Add mild Thai red curry paste, the brown sugar and vegetable stock powder and cook, stirring, until excess moisture has evaporated, 2-3 minutes. • Add rice, stirring, until combined and heated through, 2 minutes. Remove pan from heat, then stir through spring onion, salad leaves, 1/2 the herbs, a generous squeeze of lime juice and the salt.

• In a second large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 2-3 minutes. • Sprinkle chilli flakes (if using) on top.

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

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