Eat The Seasons
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Title of recipe*
Chicken fried rice
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Ingredients (please enter each one on a separate line)*
2 tablespoons light soy sauce 2 tablespoons sweet chilli sauce 2 tablespoons oyster sauce 2 tablespoons peanut oil 600g chicken breast fillets, trimmed, thinly sliced 1 brown onion, cut into thin wedges 2 garlic cloves, crushed 2 eggs, lightly beaten 3 cups cold cooked SunRice White Medium Grain Rice (see note) 1 cup Thai basil leaves 4 green onions, sliced diagonally 1/4 cup fried shallots
Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl. Set aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken. Add remaining 2 teaspoons oil and onion to wok. Stir-fry for 2 to 3 minutes or until golden. Add garlic and stir-fry for 30 seconds. Add egg and rice. Stir-fry for 2 to 3 minutes or until egg is well combined with rice. Return chicken to wok. Add soy sauce mixture, basil and green onions. Stir-fry for 1 to 2 minutes or until well combined. Spoon into bowls. Sprinkle with fried shallots and serve.
Comments (any other comments)
We used 1 cup jasmine rice. Cook rice following absorption method on packet. Spread on a tray. Refrigerate overnight, if time permits. Fried shallots are available from large supermarkets and Asian grocery stores.
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