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Thai Style Fried Rice

with Peanuts, Mint and Chilli Oil

Recipe Development TeamUpdated on November 04, 2025

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Allergens:

Cereals containing gluten

•Wheat

•Soya

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total

Active

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

50 grams

Red Thai Style Paste

180 grams

Sliced Mushrooms

80 grams

Sugar Snap Peas

1 unit(s)

Pak Choi

1 pinch

Chilli Flakes

2 unit(s)

Garlic Clove

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

25 grams

Ketjap Manis

(Contains: Soya)

15 grams

Sambal Paste

Nutritional information

Energy (kJ)1830 kJ

Energy (kcal)437 kcal

Fat9.2 g

of which saturates2.2 g

Carbohydrate78 g

of which sugars13.4 g

Dietary Fibre5.2 g

Protein10.5 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Cut the lime into wedges.

c) Crush the peanuts in the unopened sachet using a rolling pin.

d) Trim the pak choi, then thinly slice widthways.

3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

c) Add the pak choi and sugar snaps and cook for 1-2 mins more.

4

a) Stir through the red Thai paste and garlic and stir fry, until fragrant, 1-2 mins.

b) Add the water and sugar for the sauce (see pantry for both amounts).

5

6

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