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Ingredients

2 tablespoon peanut oil
1 large red onion, sliced into thin wedges
2 cloves garlic, crushed
1 tablespoon finely grated ginger
1 long red chilli, seeded, finely sliced
1 tablespoon brown sugar
500g Lilydale Free Range Chicken mince
1 red capsicum, thinly sliced
175g green beans, cut into 3cm lengths
4 cups jasmine rice, cooked, cooled (1 1/3 cups (265g) uncooked rice)
1/4 cup sweet chilli sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
Juice of 1 lime, plus extra wedges, to serve
Thai basil leaves, to serve
Coriander leaves, to serve

Method

Step 1 Heat the oil in a wok over medium-high heat. Stir fry the onion for 2-3 minutes until softened. Add the garlic, ginger, chilli and sugar, and cook for a further minute until fragrant. Add the chicken mince and cook, breaking up lumps with a wooden spoon, for 10 minutes or until browned. Add the capsicum and beans and stir-fry for 2 minutes until vegetables are just tender. Add the cooked rice, sweet chilli sauce, fish sauce, soy sauce and lime juice, and stir-fry for 3 minutes until heated through.
Step 2 Serve the rice topped with Thai basil, coriander and lime wedges.

Thai basil and chicken fried rice

How to make Thai basil and chicken fried rice

Ingredients

Method