Fragrant Thai-style fried rice with tender chicken, holy basil, and chilies for a quick, spicy meal.
# What You Need:
→ Proteins
01 - 14 oz boneless, skinless chicken thighs or breasts, thinly sliced
→ Rice
02 - 4 cups cooked jasmine rice, preferably day-old
→ Vegetables & Herbs
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2–3 Thai red chilies, finely sliced
06 - 1 cup holy basil leaves
07 - 1 medium red bell pepper, sliced
→ Sauces & Seasonings
08 - 2 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp fish sauce
11 - 1 tsp sugar
12 - ½ tsp white pepper
13 - 2 tbsp vegetable oil
→ Garnish
14 - Lime wedges
15 - Sliced cucumber
# Directions:
01 - Heat the vegetable oil in a large wok or skillet over high heat.
02 - Add the garlic and chilies; stir-fry for 30 seconds until fragrant.
03 - Add the sliced chicken and cook until it turns opaque, about 3–4 minutes.
04 - Stir in the onion and bell pepper; cook for another 2 minutes.
05 - Add the cooked jasmine rice, breaking up any clumps with a spatula.
06 - Pour in the soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything together until the rice is evenly coated and heated through.
07 - Remove from heat, fold in the holy basil leaves, and stir until just wilted.
08 - Serve immediately, garnished with lime wedges and sliced cucumber.
