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Thai chicken and chestnut fried rice

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Ingredients

Adjust Servings:
2 large free-range eggs, beaten
1 tsp toasted sesame oil
200g leftover chicken
1 tbsp vegetable oil
3 spring onions, trimmed and finely chopped
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped (reserve a few slices for garnish)
2cm piece fresh root ginger, peeled and finely chopped
1 tsp shrimp paste
1/2 orange pepper, deseeded and finely diced
60g ready-cooked chestnuts, roughly chopped
1 x 250g pouch cooked wholegrain rice
100g frozen peas
1 tbsp Thai fish sauce
1 tbsp Thai sweet chilli sauce
1/2 lime, juiced
Small handful of fresh coriander, leaves only, finely chopped
TO SERVE
1 tbsp cashew nuts, toasted

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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.

Features:
  • Spicy
Cuisine:
  • 25 Mins
  • Serves 2
  • Easy

Ingredients

  • TO SERVE

Directions

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  1. Combine the eggs, sesame oil and half a teaspoon of salt and pepper in a small jug and whisk until well combined. Set aside.

  2. 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.

  3. 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.

  4. Tip in the peppers, leftover chicken and chestnuts and cook for 2 minutes more.

  5. 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.

  6. At the same time, heat a small frying pan over a medium heat and pour the egg mixture in. Cook, stirring, until lightly scrambled.

  7. 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.

  8. 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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