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Categories:
ground chicken sweet basil green pepper red pepper clove garlic green chili peppers oyster sauce seasoning sauce sauce sugar sake rice eggs vegetable oil
Viewed: 60 - Published at: 7 years agoIngredients
- 150 grams Ground chicken thigh meat
- 15 Sweet basil leaves
- 1 Green pepper
- 1/2 Red pepper
- 1 clove Garlic
- 1 to 3, (to taste) Hot green chili peppers
- 1 1/2 tbsp Oyster sauce
- 1/2 tsp Thai seasoning sauce
- 1 tsp Fish sauce
- 1/2 tsp Sugar
- 1 tsp Sake
- 180 ml Uncooked rice (Thai rice if possible)
- 2 Eggs
- 1 tbsp Vegetable oil
Method
- Cook the rice.
- It's better to use Thai or other Indica type long grain rice.
- If you're using Japanese rice, use less water than indicated so that it's firm when done.
- Finely chop the garlic.
- De-seed the green chili peppers and chop finely (the photo shows 3 small peppers).
- Chop up the green and red bell peppers coarsely.
- Wash the sweet basil and dry.
- Take the leaves off and chop roughly.
- Combine the ingredients.
- Heat vegetable oil in a pan, and saute the garlic and green chili peppers until fragrant.
- Add the ground chicken and stir fry.
- When the chicken is cooked, add the bell peppers and continue stir frying.
- When the bell peppers are cooked through, add the combined ingredients and mix well.
- Taste and adjust the seasoning.
- Add the chopped up basil leaves and mix.
- When the leaves have wilted, it's done.
- Make a soft-set sunny side up.
- Put the rice on serving plates with the chicken stir-fry on the side, and top with the fried egg.
- Mix everything to eat!
