Name: Chicken and thai basil fried rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup (60 millilitres) peanut oil; 1 medium brown onion, finely chopped; 3 clove garlic, crushed; 2 long green thai chillies, seeded, finely chopped; 1 tablespoon brown sugar; 500 gram chicken breast fillets, coarsely chopped; 2 medium red capsicums, thinly sliced; 200 gram green beans, coarsely chopped; 4 cup cooked jasmine rice; 2 tablespoon fish sauce; 2 tablespoon soy sauce; 1/2 cup loosely packed fresh thai basil leaves

Ingredients

1/4 cup (60 millilitres) peanut oil

1 medium brown onion, finely chopped

3 clove garlic, crushed

2 long green thai chillies, seeded, finely chopped

1 tablespoon brown sugar

500 gram chicken breast fillets, coarsely chopped

2 medium red capsicums, thinly sliced

200 gram green beans, coarsely chopped

4 cup cooked jasmine rice

2 tablespoon fish sauce

2 tablespoon soy sauce

1/2 cup loosely packed fresh thai basil leaves

Method

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

Women's Weekly Food

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