Fried Rice

20 March 2016 By

A great dish to eat for a dinner and take for lunch the next couple of days

Ingredients (serves 2+)

  • 2 teaspoons of oil
  • 3 eggs
  • 1 tablespoon Latasha’s Kitchen Thai Red Curry Paste
  • ½ bunch shallots
  • 1 chicken thigh (optional, you can use egg only but use 1 per person)
  • 2 cups of vegetables (I use green and red capsicum, carrot, beans and green leaves)
  • 2 cups of cooked low GI brown or white rice
  • 2 cups of mung bean sprouts
  • ½ cup basil leaves
  • 2 teaspoons of fish sauce
  • 3 tablespoons of unsalted peanuts
  • Flavoursome garnishes − coriander leaves and sliced chilli


Step 1)

  1. Heat 1 teaspoon of oil in a deep frying pan
  2. Mix the 3 eggs in a bowl and pour into the hot pan to make a quick egg pancake
  3. Toss once and remove to a plate

Step 2)

  1. Chop the chicken, if using and the vegetables into small pieces
  2. Heat the other teaspoon of oil and Latasha’s Kitchen Thai Red Curry Paste
  3. Add chopped shallots, chicken and vegetables and cook for 5-10 minutes until these are just cooked
  4. Add the cooked brown rice, bean sprouts and cooked egg
  5. Toss for a couple of minutes until heated through
  6. Stir through the fish sauce
  7. Dish up topped with a tablespoon of peanuts, coriander and sliced chilli

Portion plating

This is a mixed dish with the ingredients used in the desired ratio of ¼ plate protein-rich foods, ¼ plate lower GI carbohydrates and ½ plate vegetables so dish up a plateful of this recipe (on your modest sized plate!).

Fried Rice plating