Thai Basil Fried Rice

Ingredients

• Fresh basil leaves - 1 cup
• Sugar - 1 teaspoon
• Oyster sauce - 1 tablespoon
• Fish sauce - 1 tablespoon
• Soy sauce - 3 tablespoons
• Green beans - 1 cup, trimmed and halved
• Carrots - 2, thinly sliced
• Red bell pepper - 1, diced
• Protein of choice (chicken, shrimp, tofu) - 8 ounces, diced or sliced
• Thai bird's eye chili - 2, finely chopped
• Garlic - 4 cloves, minced
• Vegetable oil - 2 tablespoons
• Cooked jasmine rice - 4 cups

Instructions

1. Heat vegetable oil in a wok or large skillet 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 protein (chicken, shrimp, tofu) and cook until browned and cooked through.
4. Push the protein to one side of the wok and add diced red bell pepper, sliced carrots, and halved green beans. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
5. Add cooked jasmine rice to the wok and stir-fry for 2 minutes to combine with the vegetables and protein.
6. In a small bowl, mix together soy sauce, fish sauce, oyster sauce, and sugar. Pour the sauce mixture over the rice and stir-fry for another 2 minutes.
7. Add fresh basil leaves to the wok and stir-fry for 1 minute until wilted.
8. Remove from heat and serve hot. Garnish with additional fresh basil leaves, if desired.