Ingredients
1 cup medium grain white rice
2 Tbsp peanut oil
4 free-range eggs, beaten
1 red onion, finely sliced
2 cloves garlic, crushed
1 Tbsp finely grated ginger
1 long red chilli, seeded, finely sliced, plus extra, to serve
3 tsp brown sugar
1 stick lemongrass, finely chopped
500g chicken mince
1 bunch gai lan, cut into 3cm lengths
2 tomatoes, cut into
2cm wedges
21/2 Tbsp fish sauce
1/4 cup lime juice
1 cup Thai basil leaves, to serve
Lime cheeks, to serve
Method
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Bring a large saucepan of water to the boil on medium-high heat. Cook rice for 12 minutes until tender; drain. Spread evenly on a tray. Refrigerate for 1 hour or until rice is dry to touch.
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Heat 2 teaspoons of the oil in a wok on high. Add egg, swirl to coat sides and cook until just set; roll up and slice.
-
Heat remaining oil in same wok on high. Cook onion for 3 minutes until softened. Add garlic, ginger, chilli, sugar and lemongrass, and cook for 1 minute. Add chicken and gai lan and cook for 3 minutes, until chicken is browned.
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Add rice; toss well. Add tomato, fish sauce, juice, half of the basil and sliced egg and toss. Top with extra chilli and remaining basil. Serve with lime.
You might also like to try making Karen Martini's salmon fried rice
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