Fried Rice with Chicken
Ingredients:
2 1/2 cups Thai jasmine or other long grain rice
3 1/2 cups water
3 tablespoons
vegetable oil
200 g skinless
chicken breast, diced
1 medium onion, sliced
1 garlic clove, chopped
150g mung bean sprouts
2 tablespoons fish sauce
light soy sauce shredded spring onion greens
1 red chilli, seeded and shredded
Method:
- Place rice and water in a saucepan with a heavy base. Bring quickly to the boil, then cover tightly and cook on very low heat for about 16 minutes until rice is tender and has absorbed the liquid.
- Heat the oil and stir-fry the chiclzen until it changes colour. Remove from pan, add the onion and cook until soft, add garlic and bean sprouts and stir-fry briefly.
- Add the rice, return the chicken and season with fish sauce. Stir on high heat for a few minutes. Add light soy sauce to taste.
- Heap into a serving dish and garnish with the spring onion greens and chilli shreds.
Note. To prepare chilli as decoration, cut in half lengthways and remove seeds. Working diagonally, cut the chilli into very narrow shreds. Place in iced water to crisp and curl.
