Name: Larb Thai fried rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup medium grain white rice; 2 Tbsp peanut oil; 4 free-range eggs, beaten; 1 red onion, finely sliced; 2 cloves garlic, crushed; 1 Tbsp finely grated ginger; 1 long red chilli, seeded, finely sliced, plus extra, to serve; 3 tsp brown sugar; 1 stick lemongrass, finely chopped; 500g chicken mince; 1 bunch gai lan, cut into 3cm lengths; 2 tomatoes, cut into; 2cm wedges; 21/2 Tbsp fish sauce; 1/4 cup lime juice; 1 cup Thai basil leaves, to serve; Lime cheeks, to serve

Larb Thai fried rice

Fried rice but not as you know it.

Serves 4

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

In Thai cooking, larb is often a type of salad featuring ground meat. Here, the larb refers to the chicken mince which has an appetising umami taste via lemongrass, chilli, lime and fish sauce.

Note: this recipe requires 1 hour of chilling time in addition to the cooking times mentioned above.

Looking for more mince recipes?

Ingredients

1 cup medium grain white rice

2 Tbsp peanut oil

4 free-range eggs, beaten

1 red onion, finely sliced

2 cloves garlic, crushed

1 Tbsp finely grated ginger

1 long red chilli, seeded, finely sliced, plus extra, to serve

3 tsp brown sugar

1 stick lemongrass, finely chopped

500g chicken mince

1 bunch gai lan, cut into 3cm lengths

2 tomatoes, cut into

2cm wedges

21/2 Tbsp fish sauce

1/4 cup lime juice

1 cup Thai basil leaves, to serve

Lime cheeks, to serve

Method

Bring a large saucepan of water to the boil on medium-high heat. Cook rice for 12 minutes until tender; drain. Spread evenly on a tray. Refrigerate for 1 hour or until rice is dry to touch.

Heat 2 teaspoons of the oil in a wok on high. Add egg, swirl to coat sides and cook until just set; roll up and slice.

Heat remaining oil in same wok on high. Cook onion for 3 minutes until softened. Add garlic, ginger, chilli, sugar and lemongrass, and cook for 1 minute. Add chicken and gai lan and cook for 3 minutes, until chicken is browned.

Add rice; toss well. Add tomato, fish sauce, juice, half of the basil and sliced egg and toss. Top with extra chilli and remaining basil. Serve with lime.

You might also like to try making Karen Martini’s salmon fried rice

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Rebecca Lyall