Thai Basil Chicken Fried Rice

Ingredients

• Black pepper - To taste
• Salt - To taste
• Vegetable oil - 2 tablespoons
• Fresh basil leaves - 1 cup, torn
• Sugar - 1 teaspoon
• Oyster sauce - 1 tablespoon
• Soy sauce - 2 tablespoons
• Fish sauce - 2 tablespoons
• Onion - 1, diced
• Red bell pepper - 1, diced
• Thai bird's eye chili - 2, finely chopped
• Garlic - 3 cloves, minced
• Chicken breast - 2, boneless and skinless, diced
• Cooked rice - 4 cups, chilled

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and chopped Thai bird's eye chili. Stir-fry for 1 minute until fragrant.
3. Add diced chicken breast and cook until browned and cooked through, about 5-6 minutes.
4. Push the chicken to one side of the skillet and add diced onion and red bell pepper. Stir-fry for 2-3 minutes until vegetables are tender.
5. Add chilled cooked rice to the skillet and break up any clumps. Stir-fry for 2-3 minutes to heat through.
6. In a small bowl, mix together fish sauce, soy sauce, oyster sauce, and sugar. Pour the sauce over the rice and stir to combine.
7. Add torn basil leaves to the skillet and stir-fry for an additional 1-2 minutes until the basil wilts.
8. Season with salt and black pepper to taste.
9. Remove from heat and serve hot. Garnish with additional basil leaves, if desired.