Try this Thai style fried rice. A family favourite and a good way to use up any leftover vegetables.


Heat a wok over high heat. Add 2 tbsp of cooking oil. When oil is hot, add beef and cook for a few  minutes. Take beef out and put into a bowl, seta side.  

Place wok back on the heat with the remaining oil. Add garlic and stir until fragrant.  

Pour in the egg, ground ginger and a pinch of salt and pepper. Stir until lightly scrambled. Before the egg is fully cooked, add the rice and reduce the heat to medium. Make sure the egg coats the rice, breaking any clumps to separate the rice grains from each other.  

Add beef, fish sauce, sweet soy sauce, a pinch of pepper and lime juice. Stir-fry, lightly colouring and perfuming the rice. Add the kale leaves, then remove from the heat and stir through the cooked chicken, shallots and chillies.  


4 Tbsp cooking oil*

2 cup cooked rice (prefer day old or completely cooled)*

2 eggs whisked  

½ cup thinly sliced beef  

1 cup thinly sliced kale leaves  

1 Tbsp minced garlic  

2 Tbsp thinly sliced shallots  

1 Tbsp fresh sliced chilli (optional)*

1 Tbsp lime juice  

2 Tbsp fish sauce*

2 Tbsp sweet soy sauce*

A pinch ground ginger*

Salt and freshly ground pepper*

*may not be included in your Riverside Market Box