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Thai-style fried rice
Thai-style fried rice
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Pak choy, a beloved Chinese green with tender stems and leaves, known for its delicate flavor.
Ingredients:
  • 18.20 gm peanut oil
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, finely chopped
  • 1 long fresh red chilli, halved, seeded, finely chopped
  • 1 bunch pak choy, stems and leaves separated
  • 200g punnet grape tomatoes, halved
  • 300g (2 cups) cooked white long-grain rice, cooled
  • 3 eggs, lightly whisked
  • 60ml (1/4 cup) fish sauce
Instructions:
  • In a wok over medium heat, heat half of the oil. Stir-fry the onion until soft, about 1 minute. Add the garlic and chili, stir-fry until aromatic, about 1 minute. Add the pak choy stems and tomato, stir-fry until soft, about 3 minutes. Transfer to a bowl.
  • In the wok, heat the rest of the oil and add the rice. Stir-fry for 3-4 minutes until heated. Create a well in the middle, crack the egg in, and stir for 1-2 minutes until nearly set. Mix in the pak choy leaves and fish sauce, tossing to combine.
  • Combine the onion mixture with the rice and stir-fry until heated through and well combined.

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