Ingredients

• cooking spray
• 2 eggs
• 1.5 cups cooked white rice
• 2 Thais chile peppers , or more to taste
• 2 cloves garlic , peeled, or more to taste
• 1 chicken breast half , cut into bite-size pieces
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon white sugar
• 14 leaves Thai basil

Instructions

1. 1 Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
2. 2 Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
3. 3 Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
4. 4 Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

Nutrition per serving