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
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 teaspoon white sugar
- 0.5 cups peanut oil for frying
- 6 large cloves garlic clove , crushed
- 2 serranos peppers , crushed
- 1 pound boneless , skinless chicken breast, cut into thin strips
- 1 red bell pepper , thinly sliced
- 1 onion , thinly sliced
- 4 cups cooked jasmine rice , chilled
- 2 cups sweet Thai basil
- 1 cucumber , Optional
- 0.5 cups cilantro sprigs , Optional
Instructions
-
1
Gather all ingredients.
-
2
Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside.
-
3
Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and Serrano peppers, stirring quickly.
-
4
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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5
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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6
Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.
Nutrition Facts
Per serving
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