2 cups rotisserie chicken breast meat boneless skinless cubed
2 cups jasmine rice chilled cooked
1 tablespoon fish sauce
2 tablespoons basil leaves fresh chopped
5 tablespoons cilantro leaves fresh chopped
5 cloves garlic finely chopped
2 chilies diced green
2 teaspoons green onion chopped
1 tablespoon soya sauce
4 tablespoons vegetable oil
1 tablespoon sugar white
Equipment
frying pan
wok
Directions
Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through.
When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.
