INGREDIENTS
3 Cups of Rice (Cooked)
1 Cup of Chicken (Cooked)
4 Tablespoon of Chicken Stock
2 Cloves of Garlic (Minced)
1/2 Green or Red Chili (Minced)
2 Tablespoon of Fish Sauce
3 Tablespoon of Peanut Oil
1/2 Cup of Peas (Frozen)
1 Egg
3 Spring Onions (Fine Sliced)
1/2 Cup of Fresh Basil

DIRECTIONS
Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps. Place remaining oil in a deep frying pan or wok. Add garlic and chili. Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute). Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs). When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice “popping”. Cooking Tip: It’s important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil – this will make the rice “shine”, like restaurant quality fried rice. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.) Sprinkle with spring onion, plus coriander or basil, and serve hot from the wok/pan.

INGREDIENTS
6 ounce of cooked chicken (diced)
1/4 cup of low sodium chicken broth
1 1/2 tablespoon of teriyaki sauce
1 teaspoon of ginger root (grated)
A Pinch white pepper
2 teaspoon of vegetable oil
2 large eggs (lightly beaten)
1/2 cup of onion (diced)
1/2 cup of carrot (shredded)
1 1/2 cup of white rice (cooked)
1/2 cup of frozen peas

DIRECTIONS
In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through. 4 servings.

INGREDIENTS
1 pound of boneless chicken breast (thin strips)
3 tablespoons of oyster sauce
2 tablespoons of fish sauce
1 teaspoon of white sugar
1/2 cup of peanut oil for frying
4 cups of cooked jasmine rice (chilled)
6 cloves of garlic clove (crushed)
2 serrano peppers (crushed)
1 red pepper, seeded and thinly sliced
1 onion (thinly sliced)
2 cups of Thai basil
1 cucumber (sliced)
1/2 cup of cilantro sprigs

DIRECTIONS
Whisk together the oyster sauce, fish sauce, and sugar in a bowl. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.