Ingredients

• 2 eggs
• 2 tablespoons peanut oil
• 4 kaffir lime leaves, deveined, thinly sliced
• 1 brown onion, halved, thinly sliced
• 1 large red capsicum, thinly sliced
• 150g green beans, trimmed, cut into 3cm lengths
• 2 tablespoons Valcom Thai Red Curry Paste
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 6 cups cold cooked jasmine rice
• 3 cups shredded cooked chicken
• 1/2 cup chopped fresh coriander leaves
• 2 tablespoons fried shallots
• Lime wedges, to serve

Method

• Step 1 Whisk eggs and 2 tablespoons cold water in a jug until combined. Season with salt and pepper.
• Step 2 Heat a wok over medium heat. Add 2 teaspoons oil. Swirl to coat. Add egg. Swirl to cover base of wok and form a thin round omelette. Cook for 2 minutes or until egg is just set. Slide omelette onto a plate. Cool for 5 minutes. Roll up omelette tightly. Thinly slice.
• Step 3 Meanwhile, increase heat to mediumhigh. Add remaining oil to wok. Swirl to coat. Stir-fry lime leaves for 30 seconds or until crisp. Using a slotted spoon, transfer leaves to a plate lined with paper towel to drain.
• Step 4 Return wok to heat. Stir-fry onion for 2 to 3 minutes or until golden. Add the capsicum and beans. Stir-fry for 2 minutes. Add curry paste. Stir-fry for 1 minute or until fragrant. Add combined sauces and lime juice to wok. Add rice and chicken. Stir-fry for 2 to 3 minutes or until heated through. Add coriander and egg. Toss to combine. Spoon rice onto a large serving plate. Sprinkle with fried shallots and lime leaves. Serve with lime wedges.