MARION GRASBY: The Thai fried rice my mother would NEVER approve of.

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Cheese… in fried rice? My Thai mum would never approve of this recipe.

But I say, if you've got leftover rice, a jar of curry paste and some cheese, you're halfway to dinner.

This cheesy Thai red curry fried rice is everything I love about Thai food. It's spicy, savoury and bold with a creamy, gooey, melty mozzarella twist. 

WATCH: See how to make Marion's cheesy Thai fried rice below, or keep scrolling for the full method.

I know it sounds a bit unhinged, but trust me: the cheese takes things to a very good place. It's nostalgic, comforting and just a little bit rebellious.

With all the usual suspects, like day-old jasmine rice, egg, green beans and basil, but with the added indulgence of melted mozzarella cheese, think of it like spicy fried rice meets cheesy baked pasta.

It's not traditional, but it absolutely works.

Marion Grasby's Cheesy Thai Fried Rice recipe.

Image: Supplied.

Serves: 2 

Prep time: 10 minutes 

Cook time: 20 minutes 

Ingredients: 

1 tbsp vegetable oil 

2 tbsp Marion's Kitchen Thai Red Curry Paste 

200g raw prawns, peeled and deveined

100g green beans, roughly chopped 

2 cups cooked jasmine rice (preferably day-old) 

1 tsp fish sauce 

1 teaspoon sugar 

½ cup Thai basil leaves (or Italian basil) 

1 long red chilli, finely sliced 

1 cup mozzarella cheese — soft, melty cheeses like mozzarella or burrata can mellow out heat and create that comforting 'cheese-pull' moment.

Lime wedges, to serve 

For the omelette: 

2 eggs 

A pinch (⅛ tsp) ground white pepper 

½ tsp fish sauce 

1 tbsp vegetable oil 

Method:

Step 1: Make the Omelette. 

Preheat your oven grill to high. In a small bowl, whisk together the eggs, white pepper and fish sauce until just combined. Place your wok over high heat and when it's just starting to smoke, drizzle in the tablespoon of oil. Pour the eggs into the centre of the wok. Let the mixture bubble and begin to set for a few seconds. Then, using a spatula, move the unset egg around gently. Once the bottom is golden and the egg is mostly set, scramble it into chunks with your spatula. Transfer to a plate and set aside. 

Step 2: Stir-fry the Prawns. 

Return the wok to a medium heat (no need to clean it unless the egg is stuck). When hot, add the remaining 1 tablespoon of oil. Add the Thai red curry paste and stir-fry for a few seconds until fragrant. Add the prawns and cook for about 2 minutes or until just cooked through. Now toss through the green beans for about a minute so they're tender but still super crunchy.

Step 3: Build the Fried Rice. 

Add the jasmine rice, scrambled egg, fish sauce and sugar to the wok. Toss everything together until the rice is evenly coated and warmed through. 

Step 4: Add the Herbs and Cheese. 

Toss in the Thai basil leaves and sliced chilli, mixing through just until wilted. Then stir through half the mozzarella cheese. 

Step 5: Grill Until Golden. 

Spoon the rice mixture into two oven-proof bowls (or transfer the whole lot to a small roasting tin or baking dish). Top with the remaining mozzarella and place under the grill for 8–10 minutes or until the cheese is bubbling and golden. Serve with lime wedges to squeeze over just before eating.

From family recipes and Masterchef to one of Australia's most beloved food brands, Marion Grasby is celebrating 15 years of Marion's Kitchen. For more of Marion's recipes, visit www.marionskitchen.com.

Feature Image: Supplied.