- Serves4
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
Ingredients
- 150g jasmine rice
- 2 tbsp sunflower oil
- 500g pack slower reared 5% fat chicken mince
- 1 red onion, finely sliced
- ½ tsp dried red chilli flakes
- 3 cm piece ginger, peeled and coarsely grated
- 3 clove/s garlic, crushed
- 4 tbsp nam pla fish sauce
- 2 tbsp light brown soft sugar (or palm sugar)
- 3 salad onions, finely sliced
- 2 limes, juice
- 25g pack coriander, roughly chopped
- 25g pack mint, leaves finely chopped
- 1g ripe mango, more if liked, diced
- tbsp Cooks’ Ingredients Mixed Thai Chillies, thinly sliced, to serve (optional)
- 2g little gem lettuces, to serve
Method
Heat a large wok over a low-medium heat and add the rice. Toast for about 15 minutes, stirring often, until the rice is golden brown – it will turn white first, then start to toast. Keep an eye on it so it doesn’t burn. Transfer to a large pestle and mortar, food processor or spice grinder, and grind to a coarse powder. Set aside.
Get everything else prepared and measured before you start cooking, so you can work quickly and add them immediately.
Put the wok back over a high heat, then add the oil. Once smoking, add the chicken mince and stir fry – break it up with a wooden spoon until it begins to brown. Add the onion and chilli flakes and cook for 2-3 minutes more.
Add the ginger, garlic, fish sauce and sugar, then stir fry for 2-3 minutes. Add the reserved ground rice with the salad onions and cook for 2-3 minutes more, until the liquid reduces to almost nothing. Stir in the juice of 1 lime and the herbs, then taste and add more juice if needed – it should be savoury, salty, sweet and tangy all at once.
Divide the mince between wide bowls and serve scattered with the mango and chillies, if using, with separated lettuce leaves for wrapping.
Cook’s tip
Toasted rice can be cooked, cooled and ground ahead of time if you want to split the work in this recipe.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,845kJ/ 438kcals |
|---|---|
Fat | 11.2g |
Saturated Fat | 2.2g |
Carbohydrates | 50.4g |
Sugars | 20.9g |
Fibre | 5.2g |
Protein | 31.4g |
Salt | 4.1g |