Translated as fried rice in the Malaysian and Indonesian language, this rice is fried with chunks of chicken. A tablespoon of Thai yellow curry paste makes it spicy and delicious.
Prep time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
Skill level: Easy peasy
- 1 tbsn sunflower oil
- 100g (3½oz) natural roasted peanuts, roughly chopped
- 8 chicken thighs, boned and cut into chunks (about 650g/1lb 7oz in weight)
- 2 cloves garlic, peeled and finely chopped
- 1 onion, peeled and sliced
- 1 red pepper, deseeded and sliced
- 1 tbs Thai yellow curry paste
- 4 tbs dark soy sauce
- 250g (8oz) long-grain rice, cooked and drained
- 3 eggs, beaten
- 3 spring onions, trimmed
- Heat a large wok or frying pan, add the oil and peanuts and fry until browned. Take the nuts out with a draining spoon and set aside. Reheat the oil and add the chicken pieces. Cook for 4 mins, until browned.
- Add the chopped garlic, onion and red pepper, and stir-fry for 2-3 mins.
- Stir in the curry paste and soy sauce and simmer for 2 mins.
- Add the rice and stir together for a minute. Push the rice to one side, pour in the beaten eggs and stir until scrambled. Mix through, adding the spring onion, peanuts and a good splash of fish sauce.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.