Thai Basil & Chicken Fried Rice

Name: Thai Basil & Chicken Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 500gÂ Lilydale Free Range Chicken Mince; 2 tablespoons peanut oil; 1 large red onion, sliced into thin wedges; 2 cloves garlic, crushed; 1 tablespoonÂ finely grated ginger; 1 long red chilli, seeded, finely sliced; 1 tablespoon brown sugar; 1 red capsicum, thinly sliced; 175gÂ green beans, cut into 3cm lengths; 4 cups cooked and cooled jasmine rice (1âÃÃ¬ cups [265g] uncooked rice); Â¼ cup sweet chilli sauce; 2 tablespoons fish sauce; 2 tablespoons soy sauce; juice of 1 lime, + extra wedges, to serve; Thai basil leaves and coriander leaves, to serve

15 mins Prep

20 mins Cook

4 Serves

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500g Lilydale Free Range Chicken Mince
2 tablespoons 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
1 red capsicum, thinly sliced
175g green beans, cut into 3cm lengths
4 cups cooked and cooled jasmine rice (1‚Öì cups [265g] uncooked rice)
¼ cup sweet chilli sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
juice of 1 lime, + extra wedges, to serve
Thai basil leaves and coriander leaves, to serve

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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.
Serve the rice topped with Thai basil, coriander and lime wedges.