Cooking time: 20 minutes
Servings: 2-3
Ingredients:
- 1/2 bag Wild Rice Panang curry
- 200g chicken, diced
- 250g overnight Thai jasmine rice
- 1 clove garlic, finely chopped
- 2 tbsp vegetable oil
- 1 egg
To serve:
- Parsley, for garnish
Methods:
- Heat 1 tablespoon of oil in a pan. Add the overnight Thai jasmine rice and Wild Rice Panang sauce. Stir-fry well.
- Add the diced chicken, mix, and fry together until thoroughly cooked.
- Remove from the pan and place on a plate.
- In the same pan, add oil and fry the egg.
- Serve with the fried egg on top.
- Garnish with parsley.
- Enjoy!
Special thanks to Martyna, @blonde_fashion_foodie, for this lovely shot!