My girls and I loved the Thai basil fried rice that a restaurant serve here. So, I tried to recreate it at home. I think I need to add more basil and jalapeno because it was not spicy at all (perhaps jalapeno now is not spicy?) and it lacked the fragrant of basil. I will need to attempt this recipe again with double the amount of jalapeno and Thai basil!
You can replace the chicken with shrimp, beef or pork or make it vegetarian, it's all up to your preference.
Thai basil, cut (about 1 cup)
1/2 cup Yellow onion, chopped
Jalapeno, chopped (about 1/4 cup)
Green onion, chopped (about 1/4 cup)
1/2 lb ground chicken, season with fish sauce, sugar, rice wine and sesame oil.
2 large brown eggs, season with sea salt and white pepper.
Overnight white rice (about 2 large bowls)
Oyster sauce, fish sauce, sea salt and sugar.
1. Heat up the wok, add in some oil. Add in beaten eggs, stir-fry until cooked, dish out and set on a plate.
2. Heat up more oil. Add in ground chicken, stir-fry until chicken is cooked through and no longer pink. Dish out and place on a plate, set aside.
3. Add in a little more oil. Add in onion and jalapeno, stir-fry for a minute. Add in cold rice and stir-fry well. Add in the cooked eggs and ground chicken, mix well. Add in seasonings to taste. Stir-fry well. Do a taste test and adjust accordingly.
4. Lastly, add in the basil and green onion, stir-fry to blend well. Serve hot!