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Thai-Style Fried Rice
Thai-Style Fried Rice

Thai-Style Fried Rice

with Makrut Lime & Chilli Fried Egg

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 sachet

Vegetable Stock Powder

1 sachet

Coriander

1 packet

Green beans

1 sachet

Chilli Flakes

1 packet

Ginger & Lemongrass Paste

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

1 packet

Mild Thai Red Curry Paste

1

Lime

2

Spring Onion

Makrut Lime Leaves

1

Carrot

2

Garlic

1

Courgette

1 packet

Basmati Rice

1 packet

roasted peanuts

(May be present: Soy, Milk, Sesame, Gluten, Tree nuts. )

Nutrition Values

Calories487 kcal
Energy (kJ)2040 kJ
Fat11.8 g
of which saturates2.6 g
Carbohydrate76.5 g
of which sugars8.2 g
Dietary Fibre7.6 g
Protein13.9 g
Sodium569 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.

Cooking Steps

1

• 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.

2

• While the rice is cooking, finely chop carrot, courgette and garlic. Trim and cut green beans into thirds. Remove centre veins from makrut lime leaves, then very finely chop. • Roughly chop coriander. Thinly slice spring onion. Cut lime into wedges.

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

3

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

4

• 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 tender, 2 minutes. Remove pan from heat, then stir through spring onion, 1/2 the coriander, a generous squeeze of lime juice and the salt

5

• In a 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.

6

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

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