Thai Basil Chicken Fried Rice
Servings: 4
Calories:
Ingredients
- 2 cups cold cooked rice a day old
- 1 cup Thai Basil leaves
- 2 tbsp butter
- 2 tbsp oil
- 1 chicken breast sliced
- 2 garlic cloves minced
- ½ onion chopped
- 2 eggs
- ⅛ tsp salt
Sauce
- 3 tbsp soy sauce
- 1 tbsp stir fry sauce (vegan oyster sauce) or oyster sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
Instructions
- In a small bowl, add all the sauce ingredients together and whisk; set aside.
- Turn the wok/skillet to high and add oil.
- In a small bowl, whisk the 2 eggs and salt. Wait for the wok to get hot before pouring the eggs in; stir and mix. Remove the eggs once they are fully cooked.
- Place the thinly sliced chicken in the wok/skillet. Cook for several minutes or until no longer pink. Remove the chicken and place them aside.
- Add butter to the wok/skillet, then add the garlic and onion. Cook for a couple of minutes or until the onions become translucent. Push them aside, add the cold rice and sauce mixture. Mix everything together until evenly coated with the sauce.
- Add the cooked chicken to the rice and mix. Place the Thai Basil leaves in the wok/skillet. Mix until the leaves are wilted.
- Lastly, add the cooked eggs; chop the eggs into little pieces. Toss everything together.