• 3 tbsp. light soy sauce
• 2 1/2 tbsp. sweet chili sauce
• 2 tbsp. oyster sauce
• 2 tbsp. peanut oil
• 500 gm. chicken breast fillets,thinly sliced
• 1 onion, cut into thin wedges
• 3 garlic cloves, crushed
• 2 eggs, beaten
• 1 1/4 cups cold cooked rice
• 1 cup Thai kuman leaves
• 3 green onions, sliced diagonally
• 1/2 cup fried shallots
WHAT TO DO?
1. Add soy sauce, sweet chili sauce and oyster sauce in a bowl. Keep aside. Heat a wok over high heat until hot. Add 2 tbsp. oil and swirl to coat. Add half the chicken and stir fry for 2 min.or until browned. put into a plate. Repeat with oil and remaining chicken.
2. Add remaining 2 tbsp. oil and onion to wok. Stir fry for 3 to 4 min or until golden. Add garlic and stir fry for 40 sec. Add egg and rice. Stir fry for 3 to 4 min. or until egg is well mixed with rice.
3. Return chicken to wok. Add soy sauce mixture, kuman and green onions. Stir fry for 1 to 2 min.or until well mixed. Spoon into bowls. Sprinkle with fried shallots and serve.
2. Add remaining 2 tbsp. oil and onion to wok. Stir fry for 3 to 4 min or until golden. Add garlic and stir fry for 40 sec. Add egg and rice. Stir fry for 3 to 4 min. or until egg is well mixed with rice.
3. Return chicken to wok. Add soy sauce mixture, kuman and green onions. Stir fry for 1 to 2 min.or until well mixed. Spoon into bowls. Sprinkle with fried shallots and serve.
