Ingredients
1 1/2 cups cooked rice
450 g chicken breast cut into stripes or 1" x 1" cubes
2 crushed garlic
1 cm piece crushed ginger
4 small red chillies (Thai pepper or Bird's Eye Chillie)
1 medium onion sliced
2 teaspoons fish sauce
4 tablespoons oyster sauce
1 1/2 table spoons thick soy sauce or (4 tablespoons light soy sauce)
crushed black pepper
salt to taste
3 tablespoons olive oil
2 eggs lightly fried and scrambled
1 teaspoon chopped basil leaves, lemon wedges and sliced cucumber to garnish
Method:
1 1/2 cups cooked rice
450 g chicken breast cut into stripes or 1" x 1" cubes
2 crushed garlic
1 cm piece crushed ginger
4 small red chillies (Thai pepper or Bird's Eye Chillie)
1 medium onion sliced
2 teaspoons fish sauce
4 tablespoons oyster sauce
1 1/2 table spoons thick soy sauce or (4 tablespoons light soy sauce)
crushed black pepper
salt to taste
3 tablespoons olive oil
2 eggs lightly fried and scrambled
1 teaspoon chopped basil leaves, lemon wedges and sliced cucumber to garnish
Method:
Heat a nonstick pan or wok and pour 1 tablespoon olive oil. Fry the beaten eggs and when the mixture begins to set, stir it off the bottom of the pan with a wooden spoon. Remove and put aside on a plate.
Heat the rest of the oil, when hot add crushed garlic, ginger, sliced onion, chopped chillie and chicken. Cook, stirring until the chicken is browned. Add black pepper, salt and mix in the cooked rice. Now add the oyster sauce and soy sauce and mix well. Rice should turn slightly brown, golden colour and should have a slightly dry consistency.
Remove pan off the heat. Sprinkle with chopped basil leaves and garnish with lemon wedges and sliced cucumber.
Squeeze the lemon on to the rice when ready to eat.
Serves 3. Cooking time 45 mints.
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