Thai Spicy Basil Chicken Fried Rice |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of 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 |
1/2 cup peanut oil for frying |
4 cups cooked jasmine rice, chilled |
6 large cloves garlic clove, crushed |
2 serrano peppers, crushed |
1 pound boneless, skinless chicken breast, cut into thin strips |
1 red pepper, seeded and thinly sliced |
1 onion, thinly sliced |
2 cups sweet thai basil |
1 cucumber, sliced (optional) |
1/2 cup cilantro sprigs (optional) |
Directions:
1. Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
2. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
3. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
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