Description
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
- 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)
Instructions
- Whisk together oyster sauce
- fish sauce
- and sugar in a small bowl; set aside.
- Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and serrano peppers
- stirring quickly. 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.
- 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.
- Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 6