Recipe Edit

Please either as many details as possible, boxes with * are essential

Title of recipe*
Chicken fried rice

Name of submitter*
Ben

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

Method*
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.

Serves 4 Add image

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.

Source (The link to a website or cookbook or wherever it came from)
http://www.taste.com.au/recipes/16593/chicken+fried+rice