This is as good as meal prep gets. A protein-packed lunch box ready in under 30 mins. Plus, the flavour only gets better the longer it sits.
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Serves
4
Shallot
Red Bird's Eye Chilli
Garlic
Vegetable Oil
Chicken Mince
Green Bean
Chicken Stock
Fresh Thai Basil
Cooked Jasmine Rice
Egg
Lime Wedge
Sriracha
For The Sauce:
Oyster Sauce
Dark Soy Sauce
Fish Sauce
Caster Sugar
Serves
4
Shallot
Red Bird's Eye Chilli
Garlic
Vegetable Oil
Chicken Mince
Green Bean
Chicken Stock
Fresh Thai Basil
Cooked Jasmine Rice
Egg
Lime Wedge
Sriracha
For The Sauce:
Oyster Sauce
Dark Soy Sauce
Fish Sauce
Caster Sugar
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by making the sauce. Add the oyster sauce, soy, fish sauce and sugar to a bowl. Mix until the sugar dissolves, then set aside.
Step 2.
Finely slice the shallots and chilli, and mince the garlic.
Step 3.
Set a large wok or frying pan over a medium heat and drizzle in the oil. Add the garlic, shallots and chilli, and stir-fry for 2–3 mins until fragrant.
Step 4.
Add the chicken mince and cook for 3 mins, breaking it up with a spoon as you go. Pour in the sauce and let it bubble away for another 2 mins.
Step 5.
Tip in the green beans and pour in the chicken stock. Cook for 3–4 mins until the beans are tender and most of the liquid has reduced. Add the basil and stir through to wilt.
Step 6.
For the eggs, either boil for 7 mins, then peel and store in the fridge, or fry them fresh when you’re ready to eat.
Step 7.
To portion, divide the cooked rice between four containers, then top with the chicken mince. This’ll keep in the fridge for up to 4 days. Reheat until piping hot before serving.
Step 8.
To serve, top with your egg of choice, a wedge of lime and a drizzle of sriracha.
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