Bart's Recipes
Bring a pan of plenty of water to a boil. Add the one hundred grams of brown rice and cook according to the instructions on the package until just cooked through. Drain the rice and let it steam briefly with the lid on the pan. Meanwhile, rinse the chilli peppers, remove the seeds if desired for a milder flavour and slice them into thin rings. Also mince the garlic finely.
Set a wok or large frying pan over high heat and heat a small amount of neutral oil in it. Add the three hundred grams of ground chicken and crumble it with a wooden spoon. Stir-fry the meat for approximately five minutes until it is cooked through and lightly golden brown. Next, add the sliced chilli peppers and garlic and fry these for another two minutes so the flavours can infuse well.
Lower the heat slightly and pour the two tablespoons of oyster sauce over the ground chicken in the pan. Stir everything together thoroughly and let the sauce warm through for a minute, so it coats the meat nicely with a glossy finish. Remove the pan from the heat. Pluck the leaves from the Thai basil, add them directly to the hot wok and stir briefly until the leaves just begin to wilt.
Divide the cooked brown rice over the plates. Scoop the hot mixture of ground chicken, pepper and Thai basil generously over the rice and serve immediately.
