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.