Thai-Style Fried Rice
with Makrut Lime & Chilli Fried Egg
Add the classic Thai flavours of sweet chilli sauce, shredded coconut and makrut lime to fried rice to create a comforting dish that tastes totally new. Top it with a chilli fried egg, roasted peanuts and crispy shallots for a touch of decadence.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
basmati rice
1 sachet
vegetable stock powder
1 unit
carrot
1 unit
capsicum
1 packet
Asian Greens
2 clove
garlic
1 knob
ginger
2 leaves
makrut lime leaves
1 bunch
coriander
1 bunch
spring onion
½ unit
lime
½ packet
shredded coconut
(Contains Sulphites; May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
1 packet
sweet chilli sauce
1 pinch
chilli flakes
1 packet
Crispy Shallots
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
1.5 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy; )
2 unit
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, bring the water and basmati rice to the boil over a high heat. Add the vegetable stock, reduce the heat to medium and simmer, uncovered and stirring occasionally, until the rice is almost tender, 10 minutes. Drain any excess water and set aside.
TIP: The rice will continue cooking in step 4!
While the rice is cooking, finely chop the carrot (unpeeled). Finely chop the capsicum. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Remove the centre veins from the makrut lime leaves and very finely chop. Roughly chop the coriander. Thinly slice the spring onion. Slice the lime (see ingredients list) into wedges.
TIP: The makrut lime leaves are fibrous so you want to cut them finely.
Heat a large frying pan over a medium-high heat. Add the shredded coconut (see ingredients list) and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. Add the carrot and capsicum and stir-fry until tender, 5-6 minutes. Add the Asian greens, garlic, ginger and makrut lime and stir-fry until fragrant, 1-2 minutes.
Add the sweet chilli sauce and soy sauce to the pan with the veggies and stir to coat. Add the parcooked rice and cook, stirring, until tender, 2 minutes. Remove the pan from the heat and stir through the toasted coconut, spring onion, 1/2 the coriander and a generous squeeze of lime juice.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, gently crack the eggs into the pan and sprinkle a pinch of chilli flakes (if using) over the top. Cook until the yolks are cooked to your liking, 4-5 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk.
Divide the Thai-style fried rice between bowls and top each with a chilli fried egg. Garnish with the crispy shallots, roasted peanuts and remaining coriander. Serve with the remaining lime wedges.