This Thai-style fried rice is great as a side for dinner, or even a take-to-work light lunch. Enjoy!
- 1 ½ cups brown rice
- 1 large bunch fresh gai lan, trimmed
- 1 Tbsp vegetable oil
- 4 eggs, lightly beaten
- 1 red onion, halved, sliced
- 1 Tbsp Thai seasoning
- 2 tomatoes, cut into wedges
- 1 ½ Tbsp fish sauce
- 2 Tbsp sweet chilli sauce
- Cook rice in a large saucepan of boiling, salted water until tender. Drain well. Spread out over a large tray. Cover. Refrigerate until cold.
- Cut gai lan stems into 3cm lengths. If stems are thick, cut in half lengthways. Coarsely chop leaves.
- Heat half the oil in a large, non-stick wok over a high heat. Add eggs. Swirl to coat base of wok. Cook for 1 minute. Flip over omelette. Cook for a further 30 seconds, or until just cooked. Slide out onto a chopping board. Coarsely chop omelette.
- Heat remaining oil in same wok over a high heat. Add onion, seasoning and gai lan stems. Stir-fry for 2 minutes. Add rice. Stir-fry for a further 2 minutes, or until hot.
- Add gai lan leaves and tomatoes. Stir-fry until leaves are wilted. Stir through omelette and sauces. Serve.
We used MasterFoods Mild Thai seasoning. Gai lan, also known as Chinese broccoli, is a flat-leafed green vegetable with long, thick stems.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.0 g|
|Total carbohydrates||64.0 g|
|- Sugars||9.2 g|
|Dietary fibre||5.1 g|