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Thai Fried Rice

Quick and simple which is what so many of us need on busy days. This doesn’t mean it compromises on flavour as this is a robust dish full of lovely Thai flavours.

It’s a great way to get healthy veggies into your families diet. Feel free to change them to one’s they like. Make sure you keep the ginger, garlic, Thai 7 spice and coriander in then change what you like.

You can add prawns or chicken to this when cooking the veggies. Make sure the chicken is cut small so it cooks evenly.




250g long grain rice

1 red pepper

1 red chilli

1 carrot

4 spring onions

1/2 onion

10 mange tout

10 Green beans

1/2 sized piece of ginger

3 garlic cloves

2 tbsp rapeseed oil

1 tbsp Thai 7 spice

1/2 vegetable stock cube

75ml water

1 tbsp ground turmeric



Cook the rice as per the packet but add 1/2 the stock cube, a pinch of salt and 1 tbsp of ground turmeric to the water at the start.


When the rice is cooked, strain it then rinse under a cold tap until cold. Set to one side.


Finely chop all the vegetables, including the chilli and garlic, leaving the coriander to one side and mix the rest.


Heat the oil in a wok or pan then add the vegetables but not the coriander. Cook for about 2 minutes then add the rice and stir really well non stop.


Add the Thai 7 spice and water with half the coriander and stir well.
I made this with my Whole Roast Thai Chicken then poured the cooking juices into the rice when stir frying, it isn’t essential but recommended if you also do the chicen.


Keep stir frying until the rice is piping hot, about 3 minutes. Serve with your favourite meats or fish and a side of sweet chilli or Ketap Manish which is 3 parts light Soy sauce to 1 part water boiled until it starts to thicken.

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