Chicken Thai-fried rice

Name: Chicken Thai-fried rice
Yield: Serves 2
Cuisine: Thai recipes

This Thai-style chicken fried rice recipe makes a quick and easy midweek meal for two.

Ingredients

2 tbsp groundnut oil
3 shallots, thinly sliced
4 tbsp Waitrose Spicy Thai Mix (lemongrass, coriander, ginger, garlic and chilli)
4 spring onions, sliced
300g pouch steamed jasmine rice (we like Veetee)
180g pack Waitrose Shredded Chicken Breast, or similar
1 tbsp Kikkoman soy sauce
Handful of fresh coriander and mint, chopped
Drizzle of sweet chilli sauce
Small handful of pistachios, roughly chopped

2 tbsp groundnut oil
3 shallots, thinly sliced
4 tbsp Waitrose Spicy Thai Mix (lemongrass, coriander, ginger, garlic and chilli)
4 spring onions, sliced
300g pouch steamed jasmine rice (we like Veetee)
180g pack Waitrose Shredded Chicken Breast, or similar
1 tbsp Kikkoman soy sauce
Handful of fresh coriander and mint, chopped
Drizzle of sweet chilli sauce
Small handful of pistachios, roughly chopped

Heat the groundnut oil in a pan over a medium heat, add the shallots and cook until softened and golden, stirring occasionally. Stir through the Spicy Thai Mix and spring onions. Fry for a minute or so. Fold through the steamed jasmine rice and shredded chicken breast.
Continue to cook, stirring, until the rice and chicken are piping hot. Stir through the soy sauce, then fold through the chopped herbs. Drizzle with sweet chilli sauce and scatter with chopped pistachios before serving.

Heat the groundnut oil in a pan over a medium heat, add the shallots and cook until softened and golden, stirring occasionally. Stir through the Spicy Thai Mix and spring onions. Fry for a minute or so. Fold through the steamed jasmine rice and shredded chicken breast.
Continue to cook, stirring, until the rice and chicken are piping hot. Stir through the soy sauce, then fold through the chopped herbs. Drizzle with sweet chilli sauce and scatter with chopped pistachios before serving.