1.5cups long grain white or jasmine riceTop cheat: buy pre-cooked rice from the supermarket
2cupsbroccoli florets
1small onion, sliced
2garlic cloves, minced
500gchicken, thinly sliced and cut into bite-sized pieces
2tbspcorn starch
2large eggs, beaten
1/4cupsoy sauce or tamari (do this to taste as you don't want it too salty)
2.5tsptoasted sesame seed oil
3 tbspvegetable oil
1/2cupfresh basil, cut into strips (or if you can get Thai basil)
fresh coriander for garnish
1line, cut into quarters
Instructions
Cook the rice: (if possible do an hour or more earlier so it can dry out and cool or use leftover rice from the night before).TIP: use left-over rice OR cheat and buy pre-cooked rice from the supermarket - this just makes cooking a midweek meal a lot easier)Pour the raw rice into a fine mesh sieve and rinse it under cold water until the water runs clear. Cook to the packets instructions.Once the rice is cooked, spread it out on a parchment lined baking sheet or two large plates to cool. You should have roughly 4 ½ cup of cooked rice.
In a pot of boiling water with a teaspoon of salt, blanch the broccoli and onion slices until softened with a slight bite left in them, about 2 - 3 minutes. Using a slotted spoon or tongs, remove the broccoli and onions and set them aside.Leaving the seasoned water in the pot.
In a bowl, add the chicken pieces and toss in cornstarch until evenly coated.Bring the water you used to blanch the broccoli back to a boil and add the cornstarch-coated chicken. Poach the chicken for 4 minutes. Remove the chicken and pat dry. Then in a large frying pan, add 2 tsp of sesame seed oil and vegetable oil. Add the garlic, then the chicken and cook to get a little browning on the chicken. Transfer them to a plate.
In a small bowl, beat the two eggs with ½ teaspoon of the sesame oil, and a teaspoon of soy sauce.Add 1 tbsp vegetable oil and 1 tsp sesame oil to the pan. Add the (dry) rice to the pan and spread it out into a thin, even layer. Let the rice cook, undisturbed for 1 min before tossing it and then frying it for another minute. Do this for a total of 5 minutes. You will begin to see some crispy edges start to form.Using a spoon, move the rice to the side of the frying pan, pour the egg mix into the pan and keep moving the egg until it starts to cook. Then mix in with the rice.Add the chicken, vegetables, and basil to the pan with the egg rice and season with soy sauce (do this a little at a time so you don't over-salt it). Stir over medium heat until it is all fully combined.Top with coriander leaves, and a squeeze of lime juice.