Thai Basil & Chicken Fried Rice

15 mins Prep
20 mins Cook
4 Serves
  • 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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  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.
  2. Add the chicken mince and cook, breaking up lumps with a wooden spoon, for 10 minutes or until browned.
  3. Add the capsicum and beans and stir-fry for 2 minutes until vegetables are just tender.
  4. Add the cooked rice, sweet chilli sauce, fish sauce, soy sauce and lime juice, and stir-fry for 3 minutes until heated through.
  5. Serve the rice topped with Thai basil, coriander and lime wedges.
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