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
- oyster sauce: 3 Tbsp
- fish sauce: 2 Tbsp
- white sugar: 1 tsp
- peanut oil for frying: 0.5 cup
- cloves garlic clove: 6 piece (crushed)
- serrano peppers: 2 piece (crushed)
- boneless, skinless chicken breast: 1 pound (cut into thin strips)
- red bell pepper: 1 piece (sliced)
- onion: 1 piece (sliced)
- jasmine rice, chilled: 4 cups (cooked)
- sweet Thai basil: 2 cups
- cucumber: 1 piece (sliced, optional)
- cilantro sprigs: 0.5 cup (optional)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside. Dotdash Meredith Food Studios
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Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and Serrano peppers, stirring quickly. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro. Dotdash Meredith Food Studios
