1.Heat oil in wok; stir-fry onion, garlic and chilli until onion softens. Add sugar; stir-fry until dissolved. Add chicken; stir-fry until lightly browned. Add capsicum and beans; stir-fry until vegetables are just tender and chicken is cooked through.
2.Add rice to wok with sauces; stir-fry, tossing gently to combine. Remove wok from heat; add basil leaves, toss gently to combine.
You need to cook about 2 cups of jasmine rice the day before you want to make this recipe. Rice must be cold and quite dry, in order to prevent it sticking together in clumps when added to the wok.Note