Enjoy rice cooking recipes and learn how to make delicious chicken fried rice. This tasty variation on fried rice is guaranteed to keep the hungry hordes happy.
Ingredients (serves 4)
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 rice (see note)
1 cup Thai basil leaves
4 green onions, sliced diagonally
1/4 cup fried shallots
Method
1. 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.
2. 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.
3. 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.
Notes
- 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
Super Food Ideas - March 2007, Page 62 - Recipe by Alison Adams
Mushroom-stuffed chicken with lemon thyme risotto - Chicken and Rice Casserole - Tomato & chicken rice
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