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Thai-style fried rice
Photography: Brett Stevens


  • 1/3 cup (80ml) vegetable oil
  • 200g green beans, trimmed, cut into 3cm lengths
  • 2 large onions, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon red curry paste
  • 500g cooked prawns, peeled, deveined, tails intact
  • 3 eggs, lightly beaten
  • 4-5 cups (1½ cups raw) cold cooked rice
  • 1 cup chopped coriander leaves
  • 2 tablespoons fish sauce

Thai-style fried rice

By Suzanne Gibbs
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

Heat oil in a large wok on high. Stir-fry beans, onion and garlic for 2 minutes, until garlic starts to colour. Add curry paste and stir well.

Toss in prawns, make a well in centre of mixture. Add egg and stir for 2 minutes, until it starts to set.

Add rice and stir-fry for 2 minutes to heat through. Add coriander and fish sauce and cook 1 minute more. Serve.

Tip: you'll find red curry paste and fish sauce at your supermarket. These two basic Asian ingredients can also be used to whip up a quick red curry, which is perfect if you have lots of leftover rice.

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