Thai chicken fried rice

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 2 x 250 grams packets tilda rizazz egg fried basmati rice
  • 500 gram chicken thigh fillets, cut into bite-size pieces
  • 1 1/2 tablespoon red curry paste
  • 1 1/2 cup (330g) frozen peas
  • 1/2 cup chopped coriander, plus extra leaves to serve
  • 1 tablespoon lime juice, plus extra wedges to serve
  • 1 teaspoon fish sauce


  • 1
    Prepare rice according to packet directions and keep warm.
  • 2
    Meanwhile, heat a lightly oiled, non-stick frying pan on high. Cook chicken for 7 minutes, until browned and cooked through. Stir in curry paste cook for another minute then add peas and rice. Cook till heated through.
  • 3
    Fold through chopped coriander and drizzle with lime juice and fish sauce. Scatter with extra coriander leaves and serve with lime wedges.