Love Chinese fried rice? Try this 20-minute Thai-style fried rice recipe with chicken, prawn, Asian choy sum, and a flavoursome, 3-ingredient chilli fish sauce.
- 1 small onion, sliced
- 4 cloves garlic, crushed
- 1 medium chicken breast fillet, thinly sliced
- 250 g green prawns, shelled, heads and tails removed, thawed if frozen
- 5 cups cooked and chilled jasmine rice
- 2 eggs, lightly beaten
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp caster sugar
- ½ small bunch fresh choy sum, cut into 5 cm lengths
- 3 green spring onions, sliced
Chilli fish sauce
- ¼ cup fish sauce
- juice of 1 lime
- 1 thinly sliced red chilli
- Heat 2 tablespoons peanut oil in a wok over high heat. Stir-fry onion and garlic for 1 min. Add the chicken and stir-fry 3 min. Add prawns and stir-fry for a further 2 min or until they just change colour.
- Add half of the rice and toss through for 1 min. Push the rice to one side of the wok, pour egg into other side and cook it for 1-2 min or until cooked through. Toss the rice in the pan with the cooked egg, then add the remaining rice to the wok and toss for 2 min.
- Add the sauces and sugar. Continue to toss the rice until heated through. Add the choy sum and spring/green onions, stir-fry for a further 1 min or until choy sum is just wilted. Place the rice into a large, slightly wet bowl, or 4 individual slightly wet bowls, and press down firmly to compact. Turn out onto a serving plate or plates and serve with chilli fish sauce (below), if desired. Garnish with tomato wedges, sliced cucumber, sliced chilli,coriander sprigs and lime wedges.
Chilli fish sauce
- To make chilli sauce combine fish sauce with with lime juice and chilli in bowl.
To get the traditional smoky wok flavour of Thai rice, you will need to use a traditional steel wok rather than a non-stick wok.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.7 g|
|Total carbohydrates||196.7 g|
|- Sugars||4.0 g|
|Dietary fibre||4.5 g|