Ingredients:
1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tbsp vegetable oil
3 cloves garlic, minced
1 lb skinless, boneless chicken breast- cut into thin strips
1 tbsp Asian fish sauce
1 tbsp oyster sauce
1 tbsp white sugar
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ tbsp Thai red chili paste, or to taste
2 tbsp chicken broth
Salt and black pepper, to taste
2 tbsp fresh cilantro
Directions:
Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed, 15-20 minutes.
Meanwhile, heat a wok or large skillet over medium-high heat. Stir in garlic and chicken; cook for 2 minutes.
Add the fish sauce, oyster sauce, sugar, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes.
Dissolve chili paste and Rebel Herbs powdered ginger in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve over a bed of rice and top with fried egg.