I love the taste of the basil mixed in it all. It's quite fresh. I think I would like to add a few extra vegetables in it too like carrots and snow peas.
- 2 tablespoons light soy sauce
- 2 tablespoons sweet chilli sauce
- 2 tablespoons oyster sauce
- 2 tablespoons peanut oil
- 600g chicken breast, chopped
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 eggs, lightly beaten
- 3 cups cold cooked rice (I used uncle Ben's brown rice)
- 1 cup chopped basil (I may have used just under 1/4 cup)
1. Combine the sauces in a bowl and set aside. Heat a large frypan and add 3 teaspoons of the oil and swirl to coat. Add 1/2 the chicken and stir fry until browned. Transfer to a bowl. Repeat with the rest of the chicken and oil.
2. Add the remaining 2 teaspoons oil and onion to the pan. Stir fry until golden. Add the garlic and stirfry for 30 seconds. Add the egg and the rice. Stir fry for 2-3 minutes or until he egg is well combined with the rice.
3. Return the chicken to the pan. Add the sauce and basil. Stir fry for 1-2 minutes or until well combined.
- 2 tablespoons light soy sauce - 2 tablespoons sweet chilli sauce
- 2 tablespoons oyster sauce
- 2 tablespoons peanut oil
- 600g chicken breast, chopped
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 eggs, lightly beaten
- 3 cups cold cooked rice (I used uncle Ben's brown rice)
- 1 cup chopped basil (I may have used just under 1/4 cup)
1. Combine the sauces in a bowl and set aside. Heat a large frypan and add 3 teaspoons of the oil and swirl to coat. Add 1/2 the chicken and stir fry until browned. Transfer to a bowl. Repeat with the rest of the chicken and oil.
2. Add the remaining 2 teaspoons oil and onion to the pan. Stir fry until golden. Add the garlic and stirfry for 30 seconds. Add the egg and the rice. Stir fry for 2-3 minutes or until he egg is well combined with the rice.
3. Return the chicken to the pan. Add the sauce and basil. Stir fry for 1-2 minutes or until well combined.
No comments:
Post a Comment