THAI FRIED RICE WITH SHRED­DED CHICKEN

Super Food Ideas - - MOON FESTIVAL FAMILY FARE -

SERVES 8 PREP 15 MIN­UTES COOK 15 MIN­UTES

2 eggs 2 ta­ble­spoons peanut oil 4 kaf­fir lime leaves, de­veined, thinly sliced 1 brown onion, halved, thinly sliced 1 large red cap­sicum, thinly sliced 150g green beans, trimmed, cut into 3cm lengths 2 ta­ble­spoons Val­com Thai Red Curry Paste 2 ta­ble­spoons soy sauce 2 ta­ble­spoons fish sauce 1 ta­ble­spoon lime juice 6 cups cold cooked jas­mine rice 3 cups shred­ded cooked chicken ½ cup chopped fresh co­rian­der leaves 2 ta­ble­spoons fried shal­lots Lime wedges, to serve

1 Whisk eggs and 2 ta­ble­spoons cold wa­ter in a jug un­til com­bined. Sea­son with salt and pep­per. 2 Heat a wok over medium heat. Add 2 tea­spoons oil. Swirl to coat. Add egg. Swirl to cover base of wok and form a thin round omelette. Cook for 2 min­utes or un­til egg is just set. Slide omelette onto a plate. Cool for 5 min­utes. Roll up omelette tightly. Thinly slice. 3 Mean­while, in­crease heat to medi­umhigh. Add re­main­ing oil to wok. Swirl to coat. Stir-fry lime leaves for 30 sec­onds or un­til crisp. Us­ing a slot­ted spoon, trans­fer leaves to a plate lined with pa­per towel to drain. 4 Re­turn wok to heat. Stir-fry onion for 2 to 3 min­utes or un­til golden. Add the cap­sicum and beans. Stir-fry for 2 min­utes. Add curry paste. Stir-fry for 1 minute or un­til fra­grant. Add com­bined sauces and lime juice to wok. Add rice and chicken. Stir-fry for 2 to 3 min­utes or un­til heated through. Add co­rian­der and egg. Toss to com­bine. Spoon rice onto a large serv­ing plate. Sprin­kle with fried shal­lots and lime leaves. Serve with lime wedges. NU­TRI­TION: (per serve) 1424kj; 9.5g fat; 2.2g sat fat; 22.7g pro­tein; 37.8g carbs; 2.1g fi­bre; 98mg chol; 1002mg sodium.

SPICY CHICKEN PUFFS WITH PONZU DIP­PING SAUCE + ASIAN + KID FRIENDLY

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.