|
175 g
2
tablespoons
1
2
2
225 g
85 g
8
2
tablespoons
1
tablespoon
25 |
long grain
white rice
vegetable
oil
onions,
finely chopped
cloves
garlic, finely chopped
fresh red
chilies, seeded and cut into slivers
boneless,
skinless chicken breast, finely chopped
bamboo
shoots, chopped or cut into matchstick strips
pieces
dried Chinese black mushrooms, soaked for 30 minutes, drained and
chopped
dried
shrimp
fish sauce
Thai holy
basil leaves
Thai holy
basil sprig, to garnish |
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Method :
Cook rice.
In a wok, heat oil, add onion and
garlic and cook, stirring occasionally, until golden.
Add chilies and chicken and stir
fry for 2 minutes.
Stir in bamboo shoots, mushrooms, dried shrimp and fish sauce.
Continue to stir for 2 minutes, then stir in rice and basil.
Serve garnished with basil sprig.
Serves 4
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