Yen Can Cook: Thai Chili Sauce Fried Rice

Everyone loves fried rice!

Fried rice is a dish that you can cook in a matter of minutes. It is also very versatile as we can add in a variety of ingredients such as meat, seafood, vegetables or even nuts for a balanced meal.

For the best result, rice that has been kept overnight in the fridge is used for fried rice because the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy.

Today’s fried rice recipe I added Lingham Thai Chili Sauce for en extra kick. Also presented in the dish are pleasant hints of sweetness and sourness, as well as aroma from the basil. A good change to the normal fried rice indeed!

Ingredients

Serves: 2 – 3

3 cups cooked rice (left overnight in fridge)

2 tablespoons Lingham Thai Chili Sauce

2 tablespoons soy sauce

2 tablespoons oyster sauce

300g chicken meat (marinate with soy sauce, pepper & sesame oil)

300g prawns (marinate with soy sauce, pepper & sesame oil)

Handful of French beans & carrot, diced

2 eggs, lightly beaten

2 small red onions

A few Thai basil leaves

Oil

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Step 1: Combine Lingham Thai Chili Sauce, soy sauce and oyster sauce in a small bowl, set aside.

Step 2: Heat a wok, add oil and stir fry the marinated chicken and prawns until cooked. Set aside.

Step 3: Heat the wok, add oil and stir fry the onion until soft. Add in carrot and French bean, stir fry for 2 minutes.

Step 4: Put in rice and egg, stir friy until egg is well combined with rice.

Step 5: Return chicken and prawns (step 2) to wok, add sauce mixture and basil leaves. Stir fry until the rice is evenly coated with sauce. Serve.

HAPPY COOKING!

Also check out my other recipe by using Lingham Thai Chili Sauce HERE!

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