CHICKEN FRIED RICE
Ingredients
2 T light soy sauce
2 T sweet chilli sauce
2 T oyster sauce
2 T peanut oil
600g (1.3 lb) skinless chicken breast fillet, thinly sliced
1 onion, peeled, halved and sliced
2 cloves garlic, crushed
2 eggs, lightly beaten
3 C cold cooked jasmine rice
1 C Thai basil leaves
4 spring onions, sliced diagonally
Fried shallots for sprinkling (available at Asian grocery stores)
Method
Combine the soy, sweet chilli and oyster sauces in a small bowl. Heat a wok over high heat until hot. Add some peanut oil. Add half the chicken and stirfry until browned and just cooked. Transfer to a plate. Repeat with the rest of the chicken.
Add a bit more peanut oil and the onion to the wok and stirfry for 2 minutes. Add the garlic and stirfry for 30 seconds. Add the rice and egg. Stirfry for a couple of minutes until the rice and egg are well combined.
Return the chicken to the wok and add the sauce mixture, basil and spring onions. Stirfry for a couple more minutes until well combined and heated through.
Serve sprinkled with fried shallots.
Serves 4
