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.
Serves: 4
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






    1. 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.


    1. Add the chopped garlic, onion and red pepper, and stir-fry for 2-3 mins.


    1. Stir in the curry paste and soy sauce and simmer for 2 mins.


    1. 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



fat 24.0g saturates 4.5g calories 666(kcal)


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.