Lemongrass & Ginger Stir Fry Rice with Shredded Chicken

Ingredients :

• 1½ cups uncooked basmati rice
• 2¼ cups water
• 2 tbsp oil
• 800 gm boneless breast chicken pieces, boiled and shredded
• 1 lemongrass stalk, finely chopped
• 2 tsp fresh ginger, grated
• 2 small red chillies, seeded & finely chopped
• 4 spring onions, sliced
• 4 kaffir lime leaves, shredded
• 1 tbsp demerara sugar
• 2 limes, juice only
• 3 tbsp soy sauce
• ½ cup raw peanuts, roughly chopped
• 1 cup fresh coriander, roughly chopped
• ½ cup fresh mint, roughly chopped

Preparation :

• Wash the rice and bring the rice to a boil in 2 ¼ cups of water, over low heat. Cook till the water is absorbed and the rice is tender. Set aside in the refrigerator for a few minutes to chill.
• Heat the oil in a wok and add lemongrass, ginger and chilli and fry for a few minutes.
• Add the onions and lime leaves and sugar, and toss to mix the flavours well. Add shredded chicken to the pan and toss for a few minutes until it gets getting slightly brown.
• Add the cooked rice to the wok and continue tossing. Add lime juice and soy sauce. Season as per taste with soy sauce and lime juice.
• In the final few minutes, add the coriander, mint and peanuts.
• Serve immediately.

Serves 4