About this recipe:This Thai chicken fried rice is deliciously spicy, but if you prefer your food milder, use less chillies. It's a great way of using up leftover rice. The star of the dish is the Thai sweet basil, it has a completely different flavour to Italian basil.
3 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon caster sugar
125ml groundnut oil for frying
775g cooked jasmine rice, chilled
6 large cloves garlic, crushed
1-2 Scotch bonnet chillies or to taste, crushed
450g skinless chicken breast, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
85g Thai sweet basil
1 cucumber, sliced
25g coriander sprigs (optional)
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Method Prep:30min › Cook:10min › Ready in:40min
Whisk together the oyster sauce, fish sauce and sugar in a bowl.
Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and Scotch bonnet chillies, stirring quickly. Stir in the chicken, pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and coriander, if desired.
Thai sweet basil
Can be found in Chinese/Oriental grocery stores. If unavailable, substitute in Italian basil.