Thai Basil Chicken Fried Rice

Ingredients

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Thai bird's eye chili

1-2, finely chopped (adjust to your spice preference)

Chicken breast

1 pound, diced

Onion

1 medium, diced

Red bell pepper

1, diced

Cooked rice

4 cups (preferably day-old for best texture)

Fresh basil leaves

1 cup, torn

Fish sauce

2 tablespoons

Soy sauce

1 tablespoon

Oyster sauce

1 tablespoon

Sugar

1 teaspoon

Black pepper

1/2 teaspoon

Salt

to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the minced garlic and chopped Thai bird's eye chili. Stir-fry for about 1 minute until fragrant, being careful not to let the garlic burn.
3. Add the diced chicken breast to the skillet. Cook for 5-6 minutes, stirring frequently, until the chicken is browned and cooked through.
4. Push the chicken to one side of the skillet. On the other side, add the diced onion and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are tender and slightly caramelized.
5. Add the chilled cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for an additional 2-3 minutes to heat the rice through.
6. In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, and sugar until combined. Pour this sauce over the rice and mix well to evenly coat all ingredients.
7. Toss in the torn basil leaves and stir-fry for an additional 1-2 minutes until the basil wilts and releases its aromatic fragrance.
8. Season the dish with salt and black pepper to taste, ensuring even seasoning throughout.
9. Remove from heat and serve hot, garnished with additional basil leaves if desired.