45 ml (3 tbsp) sunflower oil
400 g chicken fillets, thinly sliced
4 garlic cloves, crushed
600 ml cooked Spekko Saman Brown Rice
2 chillies, seeded and finely chopped
1 small cucumber, seeded and thinly sliced
½ yellow pepper, thinly sliced
15 ml (1 tbsp) fish sauce
30 ml (2 tbsp) lemon juice
10 ml ( tsp) brown sugar
salt to season
¼ cup mint leaves
¼ cup coriander leaves
1. Heat oil in an electric wok. Add chopped chicken fillet and stir fry until the chicken has browned. Add garlic and stir fry for a few seconds. Remove from the wok when chicken has cooked through.
2. Place the rice in a mixing bowl, add chicken and the remaining ingredients except the fresh herbs. Stir to thoroughly combine. Garnish with mint and coriander and adjust the seasoning. Add salt only if necessary.