Thai chicken and chestnut fried rice
Known in Thailand as khao phad ruam mit, this pungent stir-fry is economical, spicy, and full of fibre and protein, thanks to the addition of chestnuts, eggs, chicken and cashews.
Ingredients
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2
large free-range eggs, beaten
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1 tsp
toasted sesame oil
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200g
leftover chicken
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1 tbsp
vegetable oil
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3
spring onions, trimmed and finely chopped
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1
garlic clove, crushed
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1
red chilli, deseeded and finely chopped (reserve a few slices for garnish)
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2cm piece
fresh root ginger, peeled and finely chopped
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1 tsp
shrimp paste
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1/2
orange pepper, deseeded and finely diced
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60g
ready-cooked chestnuts, roughly chopped
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1 x 250g pouch
cooked wholegrain rice
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100g
frozen peas
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1 tbsp
Thai fish sauce
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1 tbsp
Thai sweet chilli sauce
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1/2
lime, juiced
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Small handful of fresh coriander, leaves only, finely chopped
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TO SERVE
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1 tbsp
cashew nuts, toasted
Directions
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Combine the eggs, sesame oil and half a teaspoon of salt and pepper in a small jug and whisk until well combined. Set aside.
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Remove any leftover skin from the chicken and chop the meat into small chunks. Place the skin in a dry frying pan and cook over a medium heat, turning occasionally, until golden and crisp. Drain on kitchen paper and set aside to crisp up.
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Add the vegetable oil to the residual chicken fat and toss in the spring onions, garlic, red chilli, ginger. Spoon in the shrimp paste and stir-fry for 2-3 minutes until fragrant. If it starts to catch, just add a splash of water.
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Tip in the peppers, leftover chicken and chestnuts and cook for 2 minutes more.
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Add the cooked rice and peas with a splash of water and pour over the fish sauce and sweet chilli sauce. Toss to combine and continue cooking for 2-3 minutes over a high heat, stirring often, until the chicken is cooked through and the rice is piping hot.
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At the same time, heat a small frying pan over a medium heat and pour the egg mixture in. Cook, stirring, until lightly scrambled.
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Add the scrambled eggs to the Thai fried rice and season to taste with lime juice. Remove the pan from the heat and stir though the coriander.
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Divide the Thai chicken and chestnut fried rice between bowls. Garnish with the toasted cashew nuts and sliced red chilli, if desired. Serve with the crisp chicken skin on the side.
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