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Thai Fried Rice

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475ml/16fl oz/2 cups water
50g/2oz/½ cup coconut milk powder
350g/12oz/1¾ cups Thai fragrant rice, rinsed
30ml/2 tbsp groundnut oil
2 garlic cloves, chopped
1 small onion, finely chopped
2.5cm/1in piece of fresh root ginger, grated
225g/8oz skinless, boneless chicken breasts, cut into 1cm/½in dice
1 red (bell) pepper, seeded and sliced
115g/4oz/1 cup corn
5ml/1 tsp chilli oil
5ml/1 tsp hot curry powder
2 eggs, beaten
Spring onions (scallions), to garnish


Serves: 4


1. Pour the water into a pan and whisk in the coconut milk powder. Add the rice, bring to the boil. Lower the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Spread the rice on a baking sheet and leave until cold.

2. Heat the oil in a wok, add the garlic, onion and ginger and stir-fry over a medium heat for 2 minutes.

3. Push the vegetables to the sides of the wok, add the chicken to the centre and stir-fry for 2 minutes until it is just cooked. Add the rice and stir-fry over a high heat for about 3 minutes more, until properly reheated.

4. Stir in the sliced red pepper, corn, chilli oil and curry powder, with salt to taste. Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minute more. Garnish with spring onion shreds and serve.

COOK'S TIP:- It is important that the rice is completely cold before being fried and the oil is very hot, or the rice will absorb too much oil.

Energy 540Kcal/2282kj; Protein 25.5g; Carbohydrate 84.7g of which sugars 4.2g; Fat 13.5g of which saturates 3.1g; Cholesterol 245mg; Calcium 73mg; Fibre 1.9g; Sodium 523mg

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