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  1. Home
  2. Food

Thai-style Brown Fried Rice

The perfect meal for meat-free Monday! - by Amy S
  • 22 Aug 2017
Thai-style Brown Fried Rice
Prep: 25 Minutes - Cook: 8 Minutes - Serves 4
Proudly supported by

Packed full of goodness.

Ingredients

1 1/2 cups medium-grain brown rice
1 large bunch gai lan (400g), trimmed
1 tblsp vegetable oil
4 eggs, lightly beaten
1 red onion, halved, sliced
1 tblsp mild Thai seasoning
2 tomatoes, cut into wedges
11⁄2 tblsps fish sauce
2 tblsps sweet chilli sauce

Method

  1. Cook rice in a large saucepan of boiling, salted water until tender. Drain well. Spread out over a large tray. Cover. Refrigerate until cold.

  2. Cut gai lan stems into 3cm lengths. If stems are thick, cut in half lengthways. Coarsely chop leaves.

  3. Heat half the oil in a large, non-stick wok over a high heat. Add eggs. Swirl to coat base of wok. Cook for 1 minute. Flip over omelette. Cook for a further 30 seconds, or until just cooked. Slide out onto a chopping board. Coarsely chop omelette.

  4. Heat remaining oil in same wok over a high heat. Add onion, seasoning and gai lan stems. Stir-fry for 2 minutes. Add rice. Stir-fry for a further 2 minutes, or until hot.

  5. Add gai lan leaves and tomatoes. Stir-fry until leaves are wilted. Stir through omelette and sauces. Serve.

  6. Tip: We used MasterFoods Mild Thai seasoning. Gai lan, also known as Chinese broccoli, is a flat-leafed green vegetable with long, thick stems.

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