Thai fried rice with prawns

Recipe from: 17 March 2011

Ingredients 12
Servings 4
Time 10 mins


  • 4
    jasmine rice (one cup per person), cooked
  • 1
    spring onions / scallions, finely chopped
  • 2
    garlic cloves, crushed
  • 1
    crushed ginger
  • 4
    skinless, deboned chicken breasts, chopped or 800g prawns
  • 300
    mixed vegetables
  • 3
    Thai pesto
  • 2
    soy sauce
  • 1
    fish sauce
  • 3/4
    coconut milk
  • 2
  • juice of 2 limes


15 mins
In a wok, fry the spring onions, garlic and ginger until fragrant and add the chicken.
If you’re using prawns, stir fry WITH the vegetables.
Stir fry for 3 minutes then add the vegetables.
Stir fry for another 5 minutes before adding the pesto, soy sauce, fish sauce, coconut milk and honey.
Allow to simmer for 5 minutes.
Pour off some of the sauce and reserve.
Add the rice to the wok and stir to combine with the protein and vegetables.
At this stage I like to add the reserved sauce back in, but do so cautiously, you don’t want to wet the rice, just moisten it.
Check to see if the seasoning is correct and adjust with lime juice and soy.
Serve with fresh coriander (or parsley like me), chopped chillies and lime cheeks.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.


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