Here’s a recipe I’ve refined over the years.
Prep time 20 minutes, cooking time 40 minutes.
2 cups brown basmati rice
3 & ½ pounds chicken thighs, cut into 2 or 3 inch strips
six cloves fresh garlic, finely chopped
1 tablespoon ginger, finely chopped
3 or 4 cups brown button (crimini) mushrooms, chopped into halves or thirds depending on their size
12 asparagus stalks, chopped into inch long pieces
2 small red peppers, halved & chopped coarsely into ½ inch strips
2 cups fresh basil, stalks removed
1 cup chopped fresh cilantro
1 tbsp fish sauce
1 red onion, chopped coarsely into ½ inch strips
sesame seeds for garnish
tamari soy sauce
First bring four cups of water to the boil, then add basmati rice and simmer, covered, for 35-40 minutes.
Then start your food prep, chopping everything that needs chopping.
Once everything’s ready, put the onions in a wok or large fry pan and cook quickly on high heat until they start to soften. Then add the chicken, garlic, and ginger. Once the chicken has browned add the mushroom, capsicum, asparagus and fish sauce. Don’t overcook! The frying should only take ten to fifteen minutes total. As the veges start to soften, crack the egg and scramble it into the mix. Add a handful of fresh basil leaves, wilt for 30 seconds, and remove pan or wok from heat .
Serve over basmati rice, garnish with the cilantro and sesame seeds; lightly drizzle tamari to taste. Serves 4.