THAI FRIED RICE WITH SHREDDED CHICKEN
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.
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