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Thai Spicy Basil Chicken Fried Rice

By: ErinInVegas

"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."

Rate/Review | Read Reviews (64)

4,264 Saves

What to Drink?
	Riesling
	Kamikaze
	Beer
	Tart Grapefruit Cooler

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
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.
Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.