Thai Spicy Basil Chicken Fried Rice

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.

INGRIDIENT

3 tablespoons oyster sauce

2 tablespoons fish sauce

1 teaspoon white sugar

½ 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)

½ cup cilantro sprigs (Optional)

DIRECTION

Step: 1

Whisk together the oyster sauce, fish sauce, and sugar in a bowl.

Step: 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.

Step: 3

Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

NUTRITION FACT

Per Serving: 794 calories; protein 29.1g; carbohydrates 116.4g; fat 22.1g; cholesterol 46.1mg; sodium 469.1mg.

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