Name: Fried rice with Thai fish cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 600g skinless firm white fish fillets, cut into pieces; 1 tablespoon Thai red curry paste; 30ml fish sauce; 2 makrut lime leaves, finely shredded; 1 cloves garlic, crushed; 2 tablespoons Thai basil leaves, shredded; 1 tablespoon peanut oil; FRIED RICE; 2 teaspoons peanut oil; 2 x 250g microwave brown and wild rice, heated according to packet instructions (or a rice of your preference); 2 tablespoons Thai red curry paste; 150g green beans, thinly sliced diagonally; 2 makrut lime leaves, finely shredded; ½ cup Thai basil leaves; 1 medium (120g) carrot, shredded; sliced green onion, sliced red chilli, lime wedges to serve

Fried rice with Thai fish cakes

Using packet rice as a quick hack has this meal ready within half an hour.

Thai fish cakes broken up in a bowl with fried rice, green beans, carrot, lime and chilli.

Serves 4

Prep

15M

Cook

15M

Total

30M

Can fried rice get any easier or better? We’ve added diced fragrant Thai fish cakes to the mix for a fun and filling meal.

If you’d prefer to use white rice, check out our step-by-step guide to making the perfect fluffy white rice.

Ingredients

600g skinless firm white fish fillets, cut into pieces

1 tablespoon Thai red curry paste

30ml fish sauce

2 makrut lime leaves, finely shredded

1 cloves garlic, crushed

2 tablespoons Thai basil leaves, shredded

1 tablespoon peanut oil

FRIED RICE

2 teaspoons peanut oil

2 x 250g microwave brown and wild rice, heated according to packet instructions (or a rice of your preference)

2 tablespoons Thai red curry paste

150g green beans, thinly sliced diagonally

2 makrut lime leaves, finely shredded

½ cup Thai basil leaves

1 medium (120g) carrot, shredded

sliced green onion, sliced red chilli, lime wedges to serve

Method

In a food processor pulse fish, curry paste, fish sauce, lime leaves, garlic and Thai basil leaves until a chunky paste. Shape the mixture into 8 patties.

Heat oil in a large non-stick frying pan over medium heat, cook patties, in batches, for 2 minutes each side until cooked through.

Heat oil in a wok over high heat. Add heated rice and curry paste; cook for 1 minute.

Add green beans, fish cakes, makrut lime leaves and Thai basil leaves; stir until warmed through.

Serve with carrots, green onion, red chilli and lime wedges.

Easy combination fried rice

Fried rice in a wok topped with sliced omelet

How to make fried rice

Julie Goodwin’s char siu chicken with egg fried rice

Broccoli and tom yum prawn fried rice

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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