This is a fragrant delicious dish, very quick and easy to make. All you need is to cook 2 cups of jasmine rice the day before you want to make this recipe. And if you use the ready to eat microwave rice, the cooking time will take you just 15 minutes.
Note: rice must be cold and quite dry, in order to prevent it sticking together in clumps when added to the wok. Frozen rice is particularly good for frying, it just needs to be partially thawed.
The recipe is taken from The Complete Book of Modern Classics by The Australian Women's Weekly.
Ingredients:
1 medium brown onion, chopped finely (150 g)
3 cloves garlic, crushed
1-2 long thai chillies, seeded, chopped finely
1 tbsp brown sugar (optional)
500 g chicken breast fillets, chopped coarsely
400 g (2 medium) red capsicums, sliced thinly * (I took half)
200 green beans, halved
4 cups cooked jasmine rice
2 tbsp fish sauce
2 tbsp soy sauce
1/2 cup fresh basil leaves, chopped
oil for frying
Method:
Heat oil in wok, stir-fry onion, chillies and garlic until onion softens and becomes slightly golden.
Add sugar, stir-fry until dissolved. Add chicken, stir-fry until browned and sealed from all sides.
Add capsicum and beans, stir-fry until the vegetables are just tender and chicken is cooked through.
Add rice to wok and sauces, stir-fry, tossing gently to combine. (If you are using frozen rice, break it apart and spread it on sheets of absorbent paper before you start cooking).
Remove wok from heat, add basil leaves, toss gently to combine.
Serve and enjoy! Bon Appetit!
