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.
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long red chilli
Thai red curry paste(ContainsSoyMay be present Peanuts)
soy sauce(ContainsGluten, Soy)
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.