Thai-style fried rice

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Thai-style fried rice

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

One of the most loved Chinese greens, pak choy can be eaten stems and all, and is famous for its delicate flavour and soft leaves.

Featured in
Asian recipes, Fried rice recipes

Ingredients

  • 1 tablespoon peanut oil
  • 1 red onion, halved, cut into thin wedges
  • 2 garlic cloves, finely chopped
  • 1 long fresh red chilli, halved, seeded, finely chopped
  • 1 bunch pak choy, stems and leaves separated
  • 200g punnet grape tomatoes, halved
  • 300g (2 cups) cooked white long-grain rice, cooled
  • 3 eggs, lightly whisked
  • 60ml (1/4 cup) fish sauce

Method

  • Step 1
    Heat half the oil in a wok over medium heat. Stir-fry the onion for 1 minute or until soft. Add the garlic and chilli and stir-fry for 1 minute or until aromatic. Add the pak choy stems and tomato. Stir-fry for 3 minutes or until soft. Transfer to a bowl.
  • Step 2
    Heat the remaining oil in the wok. Add rice. Stir-fry for 3-4 minutes or until heated through. Make a well in the centre. Add the egg. Cook, stirring, for 1-2 minutes or until the egg is almost set. Add the pak choy leaves and fish sauce. Toss to combine.
  • Step 3
    Add the onion mixture to the rice mixture. Stir-fry until heated through and combined.

  • Low carb
  • Low fat
  • Low kilojoule
  • Low sugar
  • Lower gi
  • Vegetarian

Nutrition

  • 944 kj

    Energy

  • 9g

    Fat Total

  • 2g

    Saturated Fat

  • 4g

    Fibre

  • 11g

    Protein

  • 163mg

    Cholesterol

  • 1543.53mg

    Sodium

  • 4g

    Carbs (sugar)

  • 23g

    Carbs (total)

All nutrition values are per serve

Notes

More ideas: Make a side for steamed fish by stir-frying pak choy with broccoli, water chestnuts and soy sauce. For a quick meal, heat chicken stock in a large saucepan. Add shredded cooked chicken, and a dash of soy sauce and dry sherry. Stir through pak choy, thinly sliced lengthways. Serve with rice or noodles.

  • Author: Gemma Luongo
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste

Source: taste.com.au

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