Ingredients and Weight:
- Jasmine rice, cooked and cooled: 8 cups (1.5 pounds)
- Boneless, skinless chicken breasts, cut into small pieces: 1 pound
- Thai basil, fresh: 1 cup, loosely packed
- Garlic, minced: 5 cloves
- Ginger, minced: 1 tablespoon
- Red chili peppers, finely chopped: 1/2 cup
- Soy sauce: 1/4 cup
- Oyster sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Vegetable oil, for frying: 2 tablespoons
- Lime wedges, for garnish: 8
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Add the garlic, ginger, and chili peppers to the skillet and cook for 1 minute, or until fragrant.
- Add the jasmine rice, soy sauce, oyster sauce, and brown sugar to the skillet. Stir well to combine.
- Return the chicken to the skillet and cook for 5 minutes more, or until heated through.
- Add the Thai basil and cook for 1 minute more, or until wilted.
- Serve immediately, garnished with lime wedges.
Nutritional Information:
Per serving (1 cup):
* Calories: 350
* Fat: 10 grams
* Saturated Fat: 3 grams
* Cholesterol: 70 milligrams
* Sodium: 600 milligrams
* Carbohydrates: 50 grams
* Protein: 25 grams
Dish Characteristics:
- Savory and spicy
- Aromatic
- Colorful
- Easy to make
- Perfect for a quick and easy meal
User Comments:
- "This was so delicious! The perfect balance of sweet, spicy, and savory. I will definitely be making this again."
- "I love the freshness of the Thai basil in this dish. It really brightens up the flavors."
- "This is my go-to fried rice recipe. It's so easy to make and always turns out perfectly."
Special Precautions and Tips:
- If you don't have Thai basil, you can substitute regular basil.
- Adjust the amount of chili peppers to your desired spice level.
- Serve this dish with additional toppings, such as sliced cucumbers, chopped peanuts, or fried eggs.
