This fried rice recipe has a really good mix of flavors. The basil and chili peppers add a nice sharp edge, and the sauce is savory and delicious. This is a favorite of mine!

Ingredients

Sauce

• 3 tbsp. fish sauce (can substitute Worcestershire sauce)
• 2 tbsp. oyster sauce (can substitute Hoisin sauce)
• 1 tbsp. honey
• 2 tsp. Thai roasted red chili paste
• 1/2 tsp. black pepper

Fried Rice

• 4 cups cooked rice (you can cook it the day before if you like)
• 1 lb. chicken, diced (you can use thighs or breasts)
• 1/2 tsp. garlic salt
• 2 tbsp. minced garlic
• 2 tbsp. vegetable or peanut oil
• 1/2 yellow onion, diced
• 1 small bell pepper, diced
• 1-2 chili peppers, veined and chopped fine
• 2 eggs
• 1 cup fresh Thai basil

Process

1. Mix the sauce together in a bowl with a whisk. Set aside.
2. Prepare your ingredients: dice the chicken, onion, bell pepper, chili peppers. Crack the eggs into a bowl. Separate your basil leaves and roughly chop them.
3. Preheat a wok or a large high-sided frying pan over medium-high heat.
4. Add oil to the pan, and then add the chicken and garlic salt. Cook until the chicken is no longer pink.
5. Push the chicken to one side of the pan, then add the onions and bell peppers. Saute for 2-3 minutes, mixing it into the chicken toward the end.
6. Push the chicken, onion, and peppers to one side of the pan, then add the garlic and chili peppers. Saute until fragrant, then mix with other ingredients.
7. Push the ingredients to the side, then add a small amount of oil and the eggs. Cook until the eggs are mostly done, then mix all ingredients together and add the rice.
8. Pour the sauce over the rice mix. Stir the entire mix together until well-combined and evenly spread out.
9. Stir in the basil, cook for another 20 seconds or so, and then serve!