HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Fried Rice
Thai-Style Fried Rice

Thai-Style Fried Rice

with Toasted Coconut & Chilli Fried Eggs

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Add the classic Thai flavours of red curry paste, lime, coconut and coriander to fried rice to create a comforting dish that tastes totally new. Top it with a chilli fried egg for a touch of decadence.

Tags:Low Calorie

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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

1 cube

vegetable stock

1 unit


1 unit


1 bunch

Asian greens

2 clove


1 knob


1 bunch


1 bunch

spring onions

1 unit

long red chilli

½ unit


1 packet

shredded coconut


1 pinch

chilli flakes

½ tin

Thai red curry paste

(ContainsSoyMay be present Peanuts)

Not included in your delivery

olive oil

1.5 cup


2 tbs

soy sauce

(ContainsGluten, Soy)

2 unit


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2280 kJ
Fat15.8 g
of which saturates8.8 g
Carbohydrate77.5 g
of which sugars13.8 g
Dietary Fibre0 g
Protein18 g
Cholesterol0 mg
Sodium2110 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water and basmati rice to the boil over a high heat. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). 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. Roughly chop the coriander. Thinly slice the spring onion. Thinly slice the long red chilli (if using). Zest the lime (see ingredients list) to get a good pinch, then slice into wedges.


Heat a large frying pan over a medium-high heat. Add the shredded coconut 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, 4-5 minutes. Add the Asian greens, garlic, ginger, lime zest and Thai red curry paste (1/2 tin for 2 people / 1 tin for 4 people) and stir-fry until fragrant, 1-2 minutes.


Add the soy sauce to the frying pan and stir to coat. Add the drained 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. Add a pinch of chilli flakes (if using) and crack the eggs on 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 remaining coriander and long red chilli (if using). Serve with the remaining lime wedges.