2 blocks: divide into 3 serves
3 blocks: divide into 2 serves
Ingredients
200g Qetoe Rice 4C
330g chicken mince 6P
1/2 cup red capsicum, diced
1/2 cup zuccini, diced
1/2 cup carrots, diced
1 cup mushrooms, chopped
2 cloves of garlic
2 tsp olive oil
1 tsp sesame oil
1 tbsp gluten-free tamari or soy sauce
1 handful thai basil leaves, chopped
salt & pepper to taste
lime wedges to serves
Directions:
Make the rice:
Add Qetoe Rice to a bowl, cover with just-boiled water, and let it sit for 5–6 minutes. Drain thoroughly and let it steam off excess moisture for 1–2 minutes.
Cook the chicken: Heat olive oil in a large pan or wok. Add garlic, sauté until fragrant (about 30 secs). Add chicken mince and cook, breaking it up, until browned and cooked through (about 5–7 mins).
Add the veggies and cook until tender.
Add rice: Add drained Qetoe Rice to the pan. Spread it out and let it sit undisturbed for 1–2 mins to develop golden edges. Toss and repeat until lightly browned.
Season: Add soy sauce and sesame oil. Toss to coat evenly.
Finish with basil: Turn off the heat and toss in Thai basil leaves to let them wilt gently.
Serve: Season with extra pepper or chili flakes if you like. Serve hot with lime wedges.