Chicken Fried Rice


• 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


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.