Pho Chicken Fried Rice

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

This quick and easy chicken fried rice has all the fabulous flavors found in a Vietnamese pho noodle soup.

Recipe tags: garlic base, easy difficulty, main, chicken, skillet

2 tbsp	Better Than Bouillon^® Roasted Garlic Base
2 tsp	fish sauce
3 tbsp	The Original Louisiana Hot Sauce, divided
1 tsp	brown sugar
2 tbsp	canola oil
4	scallions, chopped
4 tsp	minced fresh gingerroot
1 tsp	Chinese five-spice powder
3 cups	cold cooked jasmine rice
1½ cups	shredded cooked chicken
1 cup	frozen vegetable medley, such as corn, peas, carrots and green beans
¼ cup	packed cilantro leaves
¼ cup	packed fresh mint leaves
¼ cup	packed fresh Thai basil leaves
	lime wedges, for serving

1

In small bowl, whisk together 1/4 cup water, Roasted Garlic Base, fish sauce, 2 tbsp hot sauce and brown sugar until combined.
2

Into large wok or skillet set over medium-high heat, add oil. Add scallions, ginger and Chinese five-spice; cook, stirring constantly until sizzling and fragrant, about 1 minute.
3

Stir in rice. Cook, stirring often, for 2 to 3 minutes or until rice is well coated.
4

Stir in chicken, vegetable medley and Roasted Garlic Base mixture. Cook, stirring often, for 3 to 5 minutes or until rice, chicken and vegetables are heated through and flavors are married.
5

Divide rice among 4 bowls. Top with cilantro, mint and Thai basil. Drizzle with remaining 1 tbsp sriracha (or to taste) and serve with lime wedges.

Tips: Substitute fish sauce with soy sauce if preferred. Serve topped also with bean sprouts if desired.

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