Chicken Fried Rice Recipe


– 2 tablespoons light soy sauce – 2 tablespoons sweet chili sauce – 2 tablespoons Coles Asia Oyster Sauce – 2 tablespoons peanut oil – 600g chicken breast fillets, trimmed and thinly sliced – 1 brown onion, cut into thin wedge – 2 garlic cloves, crushed – 2 eggs, lightly beaten – 3 cups cooked jasmine rice, cooled

Method: 1. In a small bowl, combine the light soy sauce, sweet chili sauce, and oyster sauce. Set aside. Heat a wok over high heat until hot.

Add 3 teaspoons of oil and swirl to coat. Stir-fry half of the chicken for 2 minutes or until browned.  

Transfer to a plate. Repeat with the remaining oil and chicken. 

Add the remaining 2 teaspoons of oil and the onion to the wok. Stir-fry for 2 to 3 minutes or until golden. 

Add the crushed garlic and stir-fry for 30 seconds. Then, add the beaten eggs and rice. Stir-fry for 2 to 3 minutes or until the egg is well combined with the rice. 

Return the cooked chicken to the wok. Add the soy sauce mixture, Thai basil leaves, and sliced green onions. 

Stir-fry for 1 to 2 minutes or until well combined. Spoon the fried rice into bowls, sprinkle with fried shallots, and serve. 




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