Super speedy doesn’t have to mean you have to compromise on flavour. This fried rice recipe is ready in just 15 minutes, plus brings home the heat thanks to a kick of my delicious and spicy Marion’s Kitchen Thai Red Curry Paste. Topped with fresh basil and a crispy egg, it’s a meal in itself, or a standout side.
vegetable oil for shallow frying, plus 2 tbsp extra for stir-frying
4 garlic cloves, roughly chopped
½ onion, diced
300g (10.5 oz) chicken thigh fillets, thinly sliced
4 cups cooked rice
1 cup Thai basil leaves*, to serve
finely sliced long red chilli, to serve
Pour a 2cm (just under 1 inch) depth of oil into a wok or small frying pan and place over medium-high heat. When it’s hot, crack in an egg and fry until crispy at the edges and the yolk is cooked to your liking. Drain on paper towel and repeat with the remaining eggs.
Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat. Add the garlic and the onion and stir-fry for a minute. Add the chicken and stir-fry until the chicken is almost cooked. Now add the Thai red curry paste and cook for a minute or until fragrant.
Add the rice and stir-fry until evenly mixed. Toss through the basil and remove from heat. Serve fried rice topped with an egg and sprinkled with slices of chilli.
– Use regular Italian basil if Thai basil is not available.