Chicken Fried Rice
INGREDIENTS:-
� 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
� 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
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
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