This Thai dish as the name suggests is very spicy and herby but tastes delicious. Once prepared, it gives away the wonderful fragrance of fresh basil leaves and smells exotic. It takes maximum 30 minutes for both prep and cooking.
- Thinly sliced chicken breasts: 300 g
- Garlic cloves roughly chopped: 4 nos
- Birds’ eye chilli or dry red chilli soaked in hot water: 6 nos
- Salt: 1/2 tsp
- Oyster sauce: 1/4 cup
- Light soy sauce: 1 tbsp
- Fish sauce: 1 tbsp
- Vegetable oil: 2 tbsp
- Onion (sliced): 1 small
- Cooked long grain rice: 3 cups
- Basil leaves: 1 cup
- Crispy fried eggs to serve (optional): 4
- Cucumber slices
- Lime wedges
Marinade for Chicken:
- Fish sauce: 2 tsp
- Pepper powder: 1/4 tsp
- Combine the thinly sliced chicken with the marinade ingredients and set aside for later.
- In a mortar and pestle, crush garlic and chilli with 1/2 tsp salt to a rough paste.
- For the stir fry sauce, combine oyster sauce, soy sauce, fish sauce and sugar in a small bowl and set aside.
- In a kadai or wok, heat vegetable oil over high heat. Add the sliced onion and cook for 30 seconds. Add the chilli garlic paste and cook again for another 30 seconds. When done, add the marinated chicken slices and stir fry for 3-4 minutes or until the chicken is cooked. Add rice and the stir fry sauce and mix them well until combined and the rice is evenly coloured. Add the basil leaves and remove from the heat.
- Serve the fried rice with a crispy egg, cucumber slices and lime wedges on the side.