Thai Spicy Basil Chicken Fried Rice recipe

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Ingredients

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
½ cup cilantro sprigs

Nutrition Info

794.1 calories
carbohydrate: 116.4 g
cholesterol: 46.1 mg
fat: 22.1 g
fiber: 3 g
protein: 29.1 g
saturatedFat: 3.4 g
servingSize: -
sodium: 469.1 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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