Thai Basil Fried Rice

• 准备时间: 10 mins
• 总时间: 25 minutes

配料

15 g (1 tbsp) garlic minced

2 g (1 ) Thai chili sliced thinly

24 g (2 tbsp) vegetable oil

150 g (8 oz) chicken thigh cut into ¼ thick strips (or shrimp, tofu, pork belly, etc.)

77 g (1 medium) onion chopped

2 large eggs

16 g (1 tbsp) fish sauce Thai fish sauce preferred

36 g (2 tbsp) oyster sauce Thai oyster sauce preferred

4 g (1 tsp) white granulated sugar

300 g (1 c) cooked Jasmine rice day-old & cold preferred

20 g (1 c) Thai basil leaves

salt

cucumbers sliced optional

步骤

In a large saute pan, wok, or cast iron pan over medium heat, add the vegetable oil, garlic, and Thai chiles. Cook for about 30 seconds or until fragrant.

Add the chicken (or other protein) and stir. Cook for about 2 minutes or until the chicken is brown.

Add the onions and cook for 1 minute or until they begin to slightly turn translucent.

Move the chicken and onions to the side of the pan. Crack the two eggs into the middle of the pan and use your spatula to stir the eggs until they turn opaque. Stir to combine the scrambled eggs and chicken.

Pour the oyster sauce, fish sauce, and sprinkle the sugar over the chicken mixture until it’s thoroughly incorporated.

Use your hands to sprinkle in the day old rice into the pan, breaking up any chunks. Mix with the spatula. Cook and stir occasionally for about 1-2 minutes.

Add the Thai basil. Stir and cook for 1 minute or until the basil wilts and releases a sweet aroma. Taste the fried rice and add salt if necessary.

Serve the fried rice immediately with a side of cucumbers.