Thai basil and chicken fried rice

0:45 Prep 0:20 Cook 4 Servings

INGREDIENTS

  • 2 tablespoon peanut oil
  • 1 large red onion, sliced into thin wedges
  • 2 cloves garlic, crushed
  • 1 tablespoon finely grated ginger
  • 1 long red chilli, seeded, finely sliced
  • 1 tablespoon brown sugar
  • 500g Lilydale Free Range Chicken mince
  • 1 red capsicum, thinly sliced
  • 175g green beans, cut into 3cm lengths
  • 4 cups jasmine rice, cooked, cooled (1 1/3 cups (265g) uncooked rice)
  • 1/4 cup sweet chilli sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • Juice of 1 lime, plus extra wedges, to serve
  • Thai basil leaves, to serve
  • Coriander leaves, to serve
  • Step 1
    Heat the oil in a wok over medium-high heat. Stir fry the onion for 2-3 minutes until softened. Add the garlic, ginger, chilli and sugar, and cook for a further minute until fragrant. Add the chicken mince and cook, breaking up lumps with a wooden spoon, for 10 minutes or until browned. Add the capsicum and beans and stir-fry for 2 minutes until vegetables are just tender. Add the cooked rice, sweet chilli sauce, fish sauce, soy sauce and lime juice, and stir-fry for 3 minutes until heated through.
  • Step 2
    Serve the rice topped with Thai basil, coriander and lime wedges.

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