This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice. This Thai Basil Chicken Fried Rice is fast and fairly easy to make, but requires constant stirring and quite spicy.
4 cups cold "already cooked" jasmine rice
6 big cloves garlic (crushed)
2 to 4 Thai red and green chilies (crushed)
1/4 cup cooking oil
1 lb chicken meat (cut into bite sizes)
1/2 lb prawns (shelled)
3 tbs oyster sauce
3 tbs soy sauce
1 tbs fish sauce
1 tsp sugar
1 red capsicum (julienne)
2 cups fresh sweet basil leaves
First, heat the oil in a wok over high heat. Wait till the oil starts to smoke. Add crushed garlic and crushed chilies. Stir quickly (don’t let them burn)
Then immediately add sliced chicken meat and prawns. Stir and add oyster sauce, fish sauce,soy sauce and sugar. Stir until the chicken is cooked through.
Add already cooked rice. Stir quickly until sauces are blended with rice for a couple of minutes.
Stir in red capsicum and keep stirring for few seconds then add basil leaves. Turn the heat off.
Serve immediately with sliced cucumber.