Spicy Thai Basil Chicken Fried Rice

1

In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, and sugar. Set aside.

2

Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble quickly until set. Remove eggs from the pan and set aside.

3

Add the remaining 1 tablespoon of oil to the pan. Add the diced chicken and stir-fry for 4-5 minutes until cooked through and slightly browned.

4

Add the minced garlic and sliced chilies to the chicken, stirring constantly for 30 seconds until fragrant.

5

Toss in the red bell pepper and cook for another minute.

6

Add the chilled rice to the pan, breaking up any clumps with your spatula. Pour the sauce mixture evenly over the rice.

7

Stir-fry everything vigorously for 2-3 minutes, ensuring the rice is coated in sauce and heated through.

8

Return the cooked eggs to the pan and fold in the fresh Thai basil leaves. Remove from heat immediately as the residual heat will wilt the basil perfectly. Serve hot.