Preparation

In the hot wok, over high heat the oil and sauté the garlic and chilies until the garlic is golden brown. Then, add the mushrooms and the green onion and, printing, from the handle, circular movements, upwards towards and move the wok, to cook for about 3 min.
Then, add the rice, bell pepper, sugar and soy sauce, stirring constantly until all the ingredients are hot, about 4 min. Add the basil leaves, keep stirring for about 5 seconds. and serve.

As a side dish, it makes 4 servings and can be served with glazed chicken wings, cheesy lentil meatballs, fish balti with coconut sauce.

Ingredients

  • Chinese-style white rice 2 glasses
  • peeled garlic, finely chopped 1 clove
  • small chili peppers, denerved, finely chopped 3
  • small mushrooms, sliced ​​150 g
  • red bell peppers denervated, cut into small dices 1/2
  • sugar 1/2 tsp.
  • green onions, finely chopped 1
  • soy sauce 3 tbsp.
  • Thai or sweet basil 15 leaves
  • peanut oil 2 tbsp.