2 1/2cupsleftover long grain white rice(from about 1 scant cup of dry rice)
1cuproughly chopped basil leaves(Thai or Italian)
For serving: chopped peanuts, sliced scallions, lime wedges
Directions
Combine sauce ingredients in a small bowl.Pulse the garlic cloves and serrano pepper together in a food processor until finely minced.Melt butter in a wok over high heat. Add minced garlic and serrano, onion, and chicken. Stir fry 2-3 minutes, until chicken is no longer pink, then push to perimeter.Crack eggs into center of wok and scramble. Once eggs are mostly cooked, but still have a bit of sheen, toss contents of the wok together.Add the rice and sauce. Cook - stirring constantly - until heated through, 2-3 minutes. Remove from heat and stir in the basil. Serve immediately with desired toppings.
Notes
Chilis - I use serrano peppers here because they are so much easier to find than Thai peppers and there is not much of a detectible difference in the fried rice. If you can find Thai peppers, use them here! 2-5, depending on your preferred spice level.Rice - Fried rice is best made with rice that's had a chance to dry out a bit. Leftover rice is ideal. If you don't have leftover rice, cook about 1 cup of dried white rice, spread it thin on a cookie sheet, and let it cool in the fridge or even the freezer. You can use freshly made rice, but your fried rice might be a bit on the mushy side!
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