By adding in more veggies and fresh herbs and spices, you can turn the not-so-healthy traditional fried rice into a superfood-filled complete meal. This GH Nutrition version is topped with an egg for protein and cooked with fresh lime leaves, chilli sauce and shredded coconut for a delicious and nourishing alternative to the classic Thai Fried Rice. Ready in just 30 minutes, it’s a great recipe to try during the week.

Prep time: 10 min

Cook time: 20 min

Serves 4

Ingredients

3 cups water

1 + 1/2 cups basmati rice

2 cubes vegetable stock

Extra-virgin olive oil

1/2 cup shredded coconut

2 carrots, skin left on, finely chopped

2 red capsicum, finely chopped

2 bunches of mixed Asian greens i.e. choy sum, bok choy, washed and roughly chopped

4 cloves garlic, grated

2 knobs ginger, grated

4 kaffir lime leaves, remove the centre vein and finely chop

1 bunch coriander leaves, finely chop

1 bunch spring onion, finely chop

1 long red chilli, finely chopped

2 lemons, cut into wedges

1/3 cup chilli sauce

1/3 cup soy sauce

4 free-range eggs

Crispy shallots, to serve

Roasted peanuts, to serve

Method

In a medium saucepan, bring the water and rice to the boil over high heat. Crumble in the vegetable stock. Reduce the heat to medium and let simmer, uncovered, stirring occasionally for 10 minutes. Drain any excess water and set aside.

While the rice is cooking, heat a large frypan over medium-high heat. Add the coconut and cook, until golden, for 5 minutes. Transfer to a small bowl. Return the pan back to the heat and drizzle with olive oil. Add the carrot and capsicum and stir-fry for 5 minutes, or until tender. Add the Asian greens, garlic, ginger and lime leaves and stir-fry for 2 minutes, or until fragrant.

Add the sweet chilli sauce and soy sauce to the veggies and stir to coat. Add the cooked rice and stir for 2 minutes. Remove the pan from the heat and stir in the coconut, spring onion, 1/2 the coriander and a generous squeeze of lemon juice.

In a large fry-pan, heat a drizzle of olive oil over medium-high heat. When hot, crack the eggs on top. Cook until the egg whites are cooked and the yolks are just firm.

To serve the fried rice, divide the rice mixture between four bowls and top each with a fried egg. Garnish with crispy shallots, roasted peanuts, shredded coconut, chilli, the remaining coriander and remaining lemon wedges.