Thai Chicken Fried Rice with Basil

• servings: 4
• active time: 5 to 10 minutes
• total time: 10 minutes

Ingredients

1 tablespoon peanut oil or vegetable oil

½ cup chopped onion, any color

2 cloves garlic, minced

2 large eggs, lightly beaten

2 cups cooked jasmine rice, or any cooked rice

2 tablespoons oyster sauce

2 tablespoons soy sauce

2 ½ to 3 cups cubed cooked chicken from the Orange

Chicken (page 73), or any cooked chicken

¼ cup chopped fresh basil

Salt and freshly ground black pepper

Directions

1. Heat the peanut oil (or vegetable oil) in a large skillet or wok over medium-high heat. Add the onion, and cook for 3 to 5 minutes, until soft. Add the garlic, and cook for 30 seconds. Push the onion and garlic to the side of the pan, and add the eggs to the other side. Cook until the eggs are scrambled and still moist.

2. Add the rice, oyster sauce, and soy sauce, and stir to coat.

3. Fold in the chicken, and cook for 3 minutes to heat through. Foldinthe fresh basil.

4. Season to taste with salt and black pepper, and serve.