Thai Basil Chicken Fried Rice

Ingredients

• 3 tablespoons vegetable oil, divided
• 1 pound ground chicken
• 5 cloves garlic, minced
• 2 thai bird's eye chiles, thinly sliced (or 1 jalapeno)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 4 cups cold cooked jasmine rice, day-old, grains separated
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 2 large eggs
• 1 cup fresh thai basil leaves, packed
• 2 green onions, sliced
• 1 lime, cut into wedges

Instructions

1. In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, and sugar; set the sauce aside.
2. Heat a large wok or 12-inch skillet over high heat for 1 minute until a drop of water flicked onto it sizzles instantly.
3. Add 2 tablespoons of the vegetable oil, then add the garlic and chiles and stir-fry for 15 seconds until fragrant but not browned.
4. Add the ground chicken and break it apart with a spatula, cooking over high heat for 4-5 minutes until no longer pink and it reaches an internal temperature of 165 degrees F.
5. Add the onion and bell pepper and stir-fry for 2-3 minutes until the onion turns translucent and the pepper is crisp-tender.
6. Push everything to one side of the wok, add the remaining 1 tablespoon oil to the cleared space, and crack in the eggs, scrambling them for 1 minute until just set.
7. Add the cold rice, breaking up any clumps with the spatula, and stir-fry for 3-4 minutes, pressing the rice against the hot wok surface so some grains crisp and turn light golden.
8. Pour the sauce mixture over the rice and toss constantly for 1-2 minutes so every grain is evenly coated and glossy.
9. Remove the wok from the heat and fold in the Thai basil leaves just until they wilt, about 15 seconds.
10. Taste and adjust with a splash more fish sauce if needed, then divide among bowls, top with green onions, and serve immediately with lime wedges.

Nutrition

Calories	480
Protein	29 g
Fat	20 g
Carbs	46 g
Fiber	2 g
Sodium	980 mg

Estimated per serving