Thai fried rice with shredded chicken

Thai fried rice with shredded chicken
  • 0:15 Prep
  • 0:15 Cook
  • 8 Servings
  • Easy

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$220kg

Brown Onions image

Brown Onions 1 each

$2.20 per 1kg

$890kg

Red Capsicum image

Red Capsicum 1 each

$8.90 per 1kg

INGREDIENTS

  • 2 eggs
  • 2 tablespoons peanut oil
  • 4 kaffir lime leaves, deveined, thinly sliced
  • 1 brown onion, halved, thinly sliced
  • 1 large red capsicum, thinly sliced
  • 150g green beans, trimmed, cut into 3cm lengths
  • 2 tablespoons Valcom Thai Red Curry Paste
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 6 cups cold cooked jasmine rice
  • 3 cups shredded cooked chicken
  • 1/2 cup chopped fresh coriander leaves
  • 2 tablespoons fried shallots
  • Lime wedges, to serve

METHOD

  • Step 1
    Whisk eggs and 2 tablespoons cold water in a jug until combined. Season with salt and pepper.
  • Step 2
    Heat a wok over medium heat. Add 2 teaspoons oil. Swirl to coat. Add egg. Swirl to cover base of wok and form a thin round omelette. Cook for 2 minutes or until egg is just set. Slide omelette onto a plate. Cool for 5 minutes. Roll up omelette tightly. Thinly slice.
  • Step 3
    Meanwhile, increase heat to mediumhigh. Add remaining oil to wok. Swirl to coat. Stir-fry lime leaves for 30 seconds or until crisp. Using a slotted spoon, transfer leaves to a plate lined with paper towel to drain.
  • Step 4
    Return wok to heat. Stir-fry onion for 2 to 3 minutes or until golden. Add the capsicum and beans. Stir-fry for 2 minutes. Add curry paste. Stir-fry for 1 minute or until fragrant. Add combined sauces and lime juice to wok. Add rice and chicken. Stir-fry for 2 to 3 minutes or until heated through. Add coriander and egg. Toss to combine. Spoon rice onto a large serving plate. Sprinkle with fried shallots and lime leaves. Serve with lime wedges.

NUTRITION

  • 1424 kj

    ENERGY

  • 9.5g

    FAT TOTAL

  • 2.2g

    SATURATED FAT

  • 2.1g

    FIBRE

  • 22.7g

    PROTEIN

  • 98mg

    CHOLESTEROL

  • 1002mg

    SODIUM

  • 37.8g

    CARBS (TOTAL)

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