Spicy Thai Chicken Fried Rice

Ingredients

• 300g (10 oz) thinly sliced chicken thighs
• 4 garlic cloves, roughly chopped
• 6 birdseye chillies*
• ½ tsp sea salt
• ¼ cup oyster sauce
• 1 tbsp Chinese light soy sauce
• 1 tbsp fish sauce
• 1 tsp white sugar
• 2 tbsp vegetable oil
• 1 small onion, sliced
• 3 cups cooked long-grain rice (day old is best)
• 1 cup holy basil leaves*
• 4 crispy fried eggs, to serve (optional)
• cucumber slices, to serve
• lime wedges, to serve
•  
• 2 tsp fish sauce
• ¼ tsp white pepper

Method

1. Marinate the sliced chicken thighs with 1 tbsp fish sauce and ¼ tsp white pepper.
2. Make a garlic chili paste by pounding 4 garlic cloves and 6 birdseye chillies with ½ tsp sea salt in a mortar and pestle until rough paste forms.
3. Heat oil in a wok and shallow fry the eggs until crispy edges form, then strain and set aside.
4. In the same wok, add the chili and garlic paste and cook until fragrant.
5. Add sliced onion to the wok and spread out to cook evenly.
6. Add marinated chicken to the wok and stir-fry until it gets some color and is cooked through.
7. Add cooked rice to the wok and stir to combine.
8. Pour in stir-fry sauce made from oyster sauce, soy sauce, fish sauce, and white sugar, and mix well.
9. Add holy basil leaves and stir-fry until fragrant and basil is wilted.
10. Serve the fried rice topped with crispy fried eggs, with cucumber slices and lime wedges on the side.