Ingredients
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2 tbsp neutral oil (like avocado or vegetable)
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5 cloves garlic, minced
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2-10 bird’s eye chilies, finely sliced (adjust to taste)
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8 oz ground chicken (or pork/turkey/tofu)
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3 cups cooked jasmine rice, day-old and chilled
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1 ½ tbsp oyster sauce
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1 tbsp fish sauce
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1 tsp soy sauce
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1 tsp sugar
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2 cups fresh holy basil or Thai basil leaves
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For serving: fried eggs, sliced cucumber
Instructions
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In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
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Heat the oil in a large wok or skillet over high heat until shimmering.
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Add the garlic and chilies. Stir-fry for 30 seconds until fragrant.
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Add the ground chicken. Break it up and cook until no longer pink, about 2-3 minutes.
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Add the chilled rice and pour the sauce over it. Stir-fry vigorously, breaking up any rice clumps, for 2-3 minutes until the rice is heated through and well-coated.
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Remove the wok from the heat. Stir in the fresh basil leaves until just wilted.
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Serve immediately, topped with a fried egg and with sliced cucumber on the side.
Notes
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Day-Old Rice: This is crucial for the best texture! Freshly cooked rice will make your fried rice mushy.
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Basil: Holy basil (Kaprow) is traditional, but Thai basil is an excellent substitute. Add it off the heat to preserve its flavor and color.
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Spice Level: Bird’s eye chilies are very spicy. Start with 2-3 and add more if you want more heat. Removing the seeds will also reduce the spice.
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Vegetarian: Use crumbled firm tofu and vegetarian oyster sauce.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
- Diet: Low Fat