Description
A delicious and spicy Thai red curry fried rice topped with fried eggs and served with lime wedges.
Ingredients
Scale
- 2 tablespoons oil (divided)
- 1 pound ground chicken
- 1 red bell pepper (chopped)
- 4 shallots (chopped)
- 3 cloves garlic (minced)
- 1–2 Thai chilies (minced)
- 3 scallions (chopped, white and green ends separated)
- 2 tablespoons red curry paste
- 4 cups cooked rice
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1/4 cup chopped Thai basil
- 4 fried eggs
- limes wedges to serve
Instructions
- Heat 1 tablespoon oil in a large saute pan or wok over high heat. Add ground chicken and cook until browned, about 4-5 minutes. Season with salt and pepper and transfer to a plate.
- Heat another tablespoon oil in the same pan. Add chopped bell peppers and cook until softened, about 3 minutes. Add shallots, garlic, Thai chilies, and chopped white scallion ends. Stir to combine and saute for 2 minutes or until softened. Add red curry paste and saute for another minute, stirring to combine.
- Add back cooked ground chicken along with rice. Break up rice with a wooden spoon and mix until well combined. Continue to cook until rice is hot.
- Season fried rice with fish sauce, soy sauce, sugar, and black pepper. Remove from heat and stir in chopped Thai basil and chopped green scallion ends.
- Portion Thai red curry fried rice onto 4 plates and top with fried eggs. Serve with lime wedges if desired.
Notes
- This dish pairs well with lime wedges and can be adjusted to taste with the number of chilies used.
- Feel free to substitute chicken with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg