Prep:

1. Marinate the chicken: Clean and pat-dry the chicken and cut into bite-sized pieces. Add to a medium bowl, followed by the fine sea salt, ground white pepper, fish sauce and light soy sauce. Mix well to coat and set aside.
2. Prepare the fresh ingredients: Chop the red onion, red bell pepper, garlic, ginger, red chilies, baby corn, coriander and makrut lime leaves as indicated in the ‘ingredients’ section. Measure out the frozen mixed vegetables and green peas in a microwave safe bowl and thaw in the microwave by heating on high for 40-50 seconds.

For the Thai Yellow Curry Fried Rice:

1. Cook the chicken: Heat 1 tablespoon canola oil in a large nonstick wok (or heavy bottomed deep skillet) over high heat. Add the chicken and immediately spread the pieces out in the wok. Allow to sear for 30-40 seconds, then stir-fry until no longer pink but not fully cooked yet – about 30 seconds.
2. Stir-fry the onion, bell pepper and aromatics: Add the red onion and bell pepper and stir-fry for 30 seconds until starting to soften. Add the garlic, ginger and red chilies and stir-fry for 20-30 seconds until fragrant.
3. Add remaining veggies, curry paste and makrut lime leaves: Add the baby corn, frozen mixed veggies and peas, minced makrut lime leaves and turmeric powder. Stir-fry until the curry paste has broken down and is combined well with everything.
4. Add the rice and seasonings: Add the cooked rice, fish sauce, granulated sugar-free sweetener, and Thai chili powder (if using). Stir-fry for 1 minute until everything is combined well.
5. Toss through the coriander: Add the lime juice and toss through most of the chopped coriander (reserve some for garnish). Switch off the heat.
6. To Serve: Divide evenly onto plates and sprinkle with the reserved coriander. Serve with a lime wedge for squeezing and cucumber slices if desired.