Ingredients
1/2 cup peanut oil
2 chicken breasts cut into 1/4"x2inch slices
4+ cups cold precooked rice, older is better so it has dried out and is not sticky, broken up in a bowl so no clumps
4-6 garlic cloves minced
2-4 T ginger minced
4-6 Thai bird chilis minced
2-4 T lemongrass bottom ends sliced thin
1 red bell pepper chopped rough
1 large shallot minced
2 cups thai basil leaves, roughly chopped
broccoli florets steamed for 2 minutes
cilantro, one bunch of separated leaves roughly chopped
Sauce:
6 T oyster sauce
4 T fish sauce
1 T sugar
juice of half a lime
You don’t have to use all the sauce, put in 1/2 and add as you need to get the right consistency
Preparation
In wok, heat oil to almost smoking. Add garlic through shallot and stir constantly for about a minute then add chicken and cook until not pink.
Add sauce and sauté for a few minutes. (You can remove chicken and sauce at this point for your carb free crowd.) Add rice. Stir every few minutes so rice does not brown/burn. When heated, add broccoli and basil and continue stirring, lower heat.
Transfer to bowls, garnish with cilantro.
