2 tablespoons light soy sauce 

2 tablespoons sweet chilli sauce 

2 tablespoons oyster sauce 

2 tablespoons peanut oil 

600g chicken breast fillets, trimmed, thinly sliced 

1 brown onion, cut into thin wedges 

2 garlic cloves, crushed 

2 eggs, lightly beaten 

3 cups cold cooked rice (see note) 

1 cup Thai basil leaves 

4 green onions, sliced diagonally 

1/4 cup fried shallots 





1. Combine soy sauce, sweet chilli sauce and oyster sauce in a small bowl. Set aside. Heat a wok over high heat until hot. Add 3 teaspoons oil and swirl to coat. Add half the chicken and stir-fry for 2 minutes or until browned. Transfer to a plate. Repeat with oil and remaining chicken. 


2. Add remaining 2 teaspoons oil and onion to wok. Stir-fry for 2 to 3 minutes or until golden. Add garlic and stir-fry for 30 seconds. Add egg and rice. Stir-fry for 2 to 3 minutes or until egg is well combined with rice. 


3. Return chicken to wok. Add soy sauce mixture, basil and green onions. Stir-fry for 1 to 2 minutes or until well combined. Spoon into bowls. Sprinkle with fried shallots and serve.