• 3 cups cooked basmati rice (preferably day-old)
• 2 tablespoons oil
• 1 small onion, chopped
• 1 teaspoon garlic, minced
• ½ cup carrots, diced
• ½ cup capsicum, diced
• 2 tablespoons soy sauce
• 1 tablespoon Sunny Thai Sauce
• 1 teaspoon vinegar
• Salt and pepper to taste
• Spring onions for garnish

• 250 g chicken breast or thigh, cut into thin strips
• 1 tablespoon cornflour
• 1 tablespoon soy sauce
• ½ teaspoon black pepper
• 1 tablespoon oil

• 1 tablespoon oil
• 1 teaspoon garlic, minced
• 1 small onion, sliced
• ½ cup mixed vegetables (carrot, broccoli, capsicum)
• ½ cup water or stock
• 3 tablespoons Sunny Thai Sauce
• 1 tablespoon soy sauce
• 1 teaspoon vinegar
• 1 teaspoon sugar (optional)
• 1 tablespoon cornflour mixed with 3 tablespoons water
• Salt to taste

• Crispy fried noodles
• Extra spring onions
• Extra Sunny Thai Sauce

1. Heat oil in a pan.
2. Add garlic and onions; sauté until fragrant.
3. Add diced carrots and capsicum; stir-fry for 2–3 minutes.
4. Add the cooked rice and mix well.
5. Add soy sauce, Sunny Thai Sauce, vinegar, salt and pepper.
6. Toss on high heat until well combined.
7. Set aside.

1. Marinate chicken strips with cornflour, soy sauce and pepper.
2. Heat oil in a pan and stir-fry the chicken on high heat until cooked through and lightly
golden.
3. Set aside.

1. Heat oil in a pan and sauté garlic and onion.
2. Add mixed vegetables and cook for 2–3 minutes.
3. Add water or stock, Sunny Thai Sauce, soy sauce, vinegar and sugar.
4. Bring to a boil.
5. Add the cornflour slurry and stir until the sauce thickens and becomes glossy.
6. Adjust seasoning

1. Add the fried rice to a serving bowl.
2. Place the cooked chicken on top.
3. Pour the hot chopsuey sauce over everything.
4. Garnish with spring onions and crispy noodles.