Fried rice tastes great, but combining brown and white rice tastes better! It gives fried rice a unique texture and flavor. Not to mention, it is healthier too!
What you need: Serves 4
2 cups cooked, cold jasmine rice or long grain white rice
2 cups cooked, cold brown rice
6-8 cloves of garlic, crushed
4 fresh Thai green chili peppers, finely chopped or crushed
2 lb boneless chicken breast cut into bite sized pieces
2 Tbsp oyster sauce
2 Tbsp fish sauce
1 tsp brown sugar
1 cup onions (julienne)
1 cup fresh or frozen peas
2 cups red and green bell pepper (julienne)
1 cup scallions/green onions finely chopped
Get all your vegetables chopped and ready. We will be working quickly, and on high heat.
Add oil in a deep skillet or wok,and turn on the heat to high.
When the oil begins to smoke, add the crushed garlic and finely chopped Thai peppers. Give it a quick whisk and add in the chicken. Stir constantly for a minute, watching not to burn.
Add oyster sauce, fish sauce, and sugar. Stir for just another few minutes, until the chicken is cooked through. Add the onions and peas; let it cook for a minute.
Pour in the cold brown and white rice. Stir quickly for another few minutes until the chicken and sauces are blended with rice.
Toss in red bell peppers and keep stirring for one last minute. Turn off the heat, and garnish it with scallions. Serve hot, Enjoy!
What you need: Serves 4
2 cups cooked, cold jasmine rice or long grain white rice
2 cups cooked, cold brown rice
6-8 cloves of garlic, crushed
4 fresh Thai green chili peppers, finely chopped or crushed
2 lb boneless chicken breast cut into bite sized pieces
2 Tbsp oyster sauce
2 Tbsp fish sauce
1 tsp brown sugar
1 cup onions (julienne)
1 cup fresh or frozen peas
2 cups red and green bell pepper (julienne)
1 cup scallions/green onions finely chopped
Get all your vegetables chopped and ready. We will be working quickly, and on high heat.
Add oil in a deep skillet or wok,and turn on the heat to high.
When the oil begins to smoke, add the crushed garlic and finely chopped Thai peppers. Give it a quick whisk and add in the chicken. Stir constantly for a minute, watching not to burn.
Add oyster sauce, fish sauce, and sugar. Stir for just another few minutes, until the chicken is cooked through. Add the onions and peas; let it cook for a minute.
Pour in the cold brown and white rice. Stir quickly for another few minutes until the chicken and sauces are blended with rice.
Toss in red bell peppers and keep stirring for one last minute. Turn off the heat, and garnish it with scallions. Serve hot, Enjoy!