Thai basil and chicken fried rice

Thai basil and chicken fried rice

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A delightfully fragrant twist on chicken fried rice.

The ingredient of Thai basil and chicken fried rice

  1. 2 tablespoon peanut oil
  2. 1 large red onion, sliced into thin wedges
  3. 2 cloves garlic, crushed
  4. 1 tablespoon finely grated ginger
  5. 1 long red chilli, seeded, finely sliced
  6. 1 tablespoon brown sugar
  7. 500g Lilydale Free Range Chicken mince
  8. 1 red capsicum, thinly sliced
  9. 175g green beans, cut into 3cm lengths
  10. 4 cups jasmine rice, cooked, cooled (1 1/3 cups (265g) uncooked rice)
  11. 1/4 cup sweet chilli sauce
  12. 2 tablespoons fish sauce
  13. 2 tablespoons soy sauce
  14. Juice of 1 lime, plus extra wedges, to serve
  15. Thai basil leaves, to serve
  16. Coriander leaves, to serve

The instruction how to make Thai basil and chicken fried rice

  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.
  2. Serve the rice topped with Thai basil, coriander and lime wedges.

Nutritions of Thai basil and chicken fried rice

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