Arroz frito con albahaca y pollo al estilo tailandés

Ingredientes

• 15 g garlic (minced)
• 2 g Thai chili (sliced thinly)
• 24 g vegetable oil
• 150 g chicken thigh (cut into 1/4 thick strips (or shrimp, tofu, pork belly, etc.))
• 77 g onion (chopped)
• 2 large eggs
• 16 g fish sauce (Thai fish sauce preferred)
• 36 g oyster sauce (Thai oyster sauce preferred)
• 4 g white granulated sugar
• 300 g cooked Jasmine rice (day-old & cold preferred)
• 20 g Thai basil leaves
• salt
• cucumbers (sliced optional)

Preparación

1. 1

   In a large saute pan, wok, or cast iron pan over medium heat, add the vegetable oil, garlic, and Thai chiles. Cook for about 30 seconds or until fragrant.

2. 2

   Add the chicken (or other protein) and stir. Cook for about 2 minutes or until the chicken is brown.

3. 3

   Add the onions and cook for 1 minute or until they begin to slightly turn translucent.

4. 4

   Move the chicken and onions to the side of the pan. Crack the two eggs into the middle of the pan and use your spatula to stir the eggs until they turn opaque. Stir to combine the scrambled eggs and chicken.

5. 5

   Pour the oyster sauce, fish sauce, and sprinkle the sugar over the chicken mixture until it’s thoroughly incorporated.

6. 6

   Use your hands to sprinkle in the day old rice into the pan, breaking up any chunks. Mix with the spatula. Cook and stir occasionally for about 1-2 minutes.

7. 7

   Add the Thai basil. Stir and cook for 1 minute or until the basil wilts and releases a sweet aroma. Taste the fried rice and add salt if necessary.

8. 8

   Serve the fried rice immediately with a side of cucumbers.