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Thai-style fried rice
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Transform leftover rice into delicious Thai fried rice with frozen veggies.
Ingredients:
  • 1 long red chilli, finely chopped
  • 10.60 gm soy sauce
  • 24.40 gm fish sauce
  • 22.00 gm sweet chilli sauce, plus extra to serve
  • 21.00 gm lime juice
  • 18.20 gm peanut oil
  • 500g packet frozen Thai vegetable mix
  • 400.00 gm cold cooked jasmine rice
  • 1 egg, lightly beaten
  • 2 green onions, sliced diagonally
  • 62.50 ml fresh coriander leaves
  • 62.50 ml fresh Thai basil leaves
  • 62.50 ml bean sprouts, trimmed
  • 20.00 ml fried shallots
Instructions:
  • Mix together chilli, soy sauce, fish sauce, sweet chilli sauce, and lime juice in a bowl.
  • Preheat a wok over medium-high heat, then add oil and swirl to coat. Toss in frozen vegetables and stir-fry for 2 to 3 minutes. Add rice and continue to stir-fry for 3 to 4 minutes until heated through. Finally, pour the sauce mixture into the wok and stir-fry for 1 to 2 minutes until well combined.
  • Create space in the wok by pushing the rice to one side. Crack the egg into the empty space and cook while stirring occasionally for about 1 minute or until scrambled and fully cooked. Mix the scrambled egg into the rice. Combine in half of the green onion, coriander, and basil. Toss the ingredients together. Serve the dish garnished with the remaining green onion, coriander, and basil, along with bean sprouts, fried shallots, and an extra drizzle of sweet chili sauce.

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