Thai Spicy Basil Chicken Fried Rice
This Thai basil fried rice is a staple of Thai cooking and a great use for leftover rice. Adjust the spices to your tastes. I get Thai basil from a local Asian market. It has a different flavor than regular basil and makes all the difference in this recipe. It is fast and fairly easy to make but requires constant stirring.
This Thai basil fried rice is a staple of Thai cooking and a great use for leftover rice. Adjust the spices to your tastes. I get Thai basil from a local Asian market. It has a different flavor than regular basil and makes all the difference in this recipe. It is fast and fairly easy to make but requires constant stirring.
Ingredients
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3 tablespoons oyster sauce
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2 tablespoons fish sauce
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1 teaspoon white sugar
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½ cup peanut oil for frying
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6 large cloves garlic clove, crushed
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2 serrano peppers, crushed
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1 pound boneless, skinless chicken breast, cut into thin strips
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1 red bell pepper, thinly sliced
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1 onion, thinly sliced
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4 cups cooked jasmine rice, chilled
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2 cups sweet Thai basil
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1 cucumber, sliced (Optional)
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½ cup cilantro sprigs (Optional)
Method
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Gather all ingredients.
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Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside.
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Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and Serrano peppers, stirring quickly.
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Stir in chicken, bell pepper, onion, and oyster sauce mixture; cook until chicken is no longer pink in the center and the juices run clear.
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Increase heat to high and stir in chilled rice; stir quickly until sauce is well blended with rice. Use the back of a spoon to break up any rice sticking together.
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Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.
