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Mick's Free Range Chicken Kebabs with Thai-Style Fried Rice

2-3 Mick's Meat Barn Honey & Soy Chicken Kebabs (Per Adult)
2 tbsp Sesame Oil
2 cups of cooked Jasmine rice
2-3 Shallots, thinkly sliced
1 Small Brown Onion, cut into small wedges
3 Garlic Cloves, finely chopped
2 tsp Fresh Ginger, grated
2 tsp Red Curry Paste
1 Green Chilli, deseeded and finely chopped
100g Green Beans, sliced at an angle in 1 inch pieces
100g Oyster Mushrooms, sliced
1/2 Red Capsicum, sliced thinly
1 Carrot, halved lengthwise then cut thinly
1 Packet of Chinese Sausage*, sliced at an angle
2 Bacon Rashers, finely diced
2-3 tbsp Soy Sauce
1/2 cup Thai Basil Leaves (or regular basil sliced)

Step One - Begin to lightly grill the chicken kebabs on each side until cooked through.
Step Two - Heat wok (or large fry pan) until warm. Add oil, swirling to coat the bottom of the pan. Add shallots, onion, ginger, garlic and chilli, stir fry until the garlic starts to brown.
Step Three - Add the bacon and chinese sausage to the pan, cook until lightly browned on each side.
Step Four - Add the beans, mushrooms, carrot and capsicum, along with a dash of water and stir fry for another couple minutes.
Step Five - Add the rice, red curry paste, soy sauce and combine thoroughly. Toss through the basil. Serve.

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