World Cuisine

  • 150 g (5 oz) minced chicken
  • 2 tablespoons groundnut oil
  • 2 garlic cloves, chopped
  • 2 shallots, thinly sliced
  • 2 birds eye chillies, finely chopped
  • 1 red pepper, cored, deseeded and cut into small cubes
  • 2 tablespoons Thai fish sauce (nam pla)
  • ½ teaspoon demerara sugar
  • 1½ tablespoons light soy sauce
  • 300 g (10 oz) cold cooked jasmine rice (200 g/7 oz raw weight)
  • large handful of Thai basil leaves

Break up the chicken mince with a fork and set aside.

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the garlic, shallots, chilli and red pepper and stir-fry for 30 seconds, then add the chicken, fish sauce, sugar and soy sauce. Stir-fry for 3–4 minutes, until the chicken is lightly golden.

Add the cold cooked rice and the basil and stir gently until the rice is steaming hot and the aroma of the basil is released.

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