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Fluffy jasmine rice stir-fried with chicken, eggs, peas, and baby corn, tossed in a flavorful sauce—it’s the perfect side dish that can also be a main!
2 tablespoons oil, such as Gefen Canola Oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 chicken breasts, cut in small pieces
1 egg
3 pieces baby corn (from a can, such as Haddar), sliced
2 tablespoons baby peas
1 and 1/2 to 2 tablespoons pre-steamed or frozen carrots, diced
1 to 1 and 1/2 cups cold cooked Beleaves Jasmine Rice, preferably made the day before
2 tablespoons Telma Sweet Chili Sauce
1 tablespoon soy sauce
1 teaspoon black/dark soy sauce
1 teaspoon sriracha (preferably the Thai brand)
In a wok over medium-high heat, add the oil. Once hot, add garlic and cook for 30 seconds.
Add chicken and toss continuously until golden.
Push the chicken to the back of the wok and tilt it toward you so the oil pools at the bottom. Pour in the whisked egg and scramble it, holding the wok so the chicken stays on the other side.
Add baby corn, peas, carrots, and rice. Toss to combine and turn off or reduce the heat.
Add sweet chili sauce, soy sauce, black/dark soy sauce, and Sriracha.
Turn on the heat again and toss to coat everything in the sauce, using a metal spatula to break up clumps of rice so it becomes fully coated. Serve immediately.
Photo by Shoshi Sirkis
Styling by Anat Lobel
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