Spicy Chicken and Basil Fried Rice

 

Ingredients: (serves 2)

150 g. chicken breast (thinly sliced)

3 garlic cloves (peeled and roughly chopped)

3 bird's eye chilies

1/4 tsp. salt

1 1/2 tbsp. oyster sauce

3/4 tbsp. light soy sauce

1/2 tbsp. fish sauce

1/2 tsp. granulated sugar

1 1/2 tbsp. cooking oil

1/2 onion (peeled and sliced)

1 1/4 cups cooked long-grain rice (I use basmathi rice)

1/2 cup basil leaves

2 crispy fried eggs (to serve)

Cucumber slices (to serve)

Lime wedges (I did not use)

Marinade:

1 tsp. fish sauce

Dash of ground white pepper

Methods:

1. In a bowl, combine chicken with the marinade ingredients.  Set aside for later use.
2. Use a mortar and pestle to pound garlic, bird's eye chilies and salt to a rough paste.  Set aside for later use.
3. In a small bowl, combine oyster sauce, light soy sauce, fish sauce and sugar.  Set aside for later use.
4. Add cooking oil into a heated wok or pan.  Add onion and cook for 20 seconds, then add the garlic chili paste and cook until fragrant.  Add in the chicken and stir-fry until chicken is cooked.  Add rice and the sauce in (3) and stir-fry until well combined and the rice is evenly coated.  Now, toss through the basil leaves and remove from heat.
5. Divide rice into two serving plates.  Serve with a crispy fried egg, cucumber and lime wedge, if using.

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.