• 1½–2 tablespoons sunflower oil
  • 3–4 garlic cloves, finely chopped
  • 3–4 small bird's-eye chillies, lightly bruised
  • 425 g (14 oz) skinless chicken fillets, finely sliced
  • 1 red onion, thinly sliced
  • 750 g (1½ lb) cooked Jasmine Rice (see page 126), refrigerated overnight
  • 2½ tablespoons fish sauce
  • handful of Thai sweet basil leaves

Heat the oil in a wok or large frying pan. Stir-fry the garlic and chillies over a medium heat for 1–2 minutes or until the garlic has lightly browned. Add the chicken and onion and stir-fry for 4–5 minutes or until the chicken is cooked.

Add the rice and fish sauce and stir-fry for another 3–4 minutes. Taste and adjust the seasoning. Add the basil leaves and stir-fry until the basil begins to wilt.

Spoon on to 4 warm serving plates.

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