Ingredients:

  • 1 lb chicken breast, thinly sliced
  • 3 cups day-old cooked jasmine rice
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 2 shallots, finely diced
  • 5 Thai bird's eye chilis, minced
  • 2 large eggs, lightly beaten
  • 1 cup fresh Thai basil leaves, packed
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp halal certified oyster sauce
  • 1 tsp granulated sugar
  • 1 tbsp water

Instructions:

  1. In a small bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp halal certified oyster sauce, 1 tsp granulated sugar, and 1 tbsp water until the sugar is fully dissolved.
  2. Use your hands or a fork to break up 3 cups of day-old cooked jasmine rice to ensure there are no large clumps.
  3. Heat 2 tbsp neutral oil in a wok over high heat until shimmering.
  4. Add 3 cloves minced garlic, 2 finely diced shallots, and 5 minced Thai bird's eye chilis; stir constantly for 30 seconds until fragrant but not brown.
  5. Add 1 lb sliced chicken breast in a single layer and sear until the edges are golden and the meat reaches a safe internal temperature of 165°F (74°C).
  6. Push the chicken to the sides of the wok and pour 2 lightly beaten eggs into the center; scramble quickly until just set.
  7. Toss in the chilled jasmine rice, stirring vigorously to coat every grain in the oil and egg.
  8. Pour the prepared sauce over the mixture and stir-fry for 2-3 minutes until the rice turns an amber color.
  9. Remove the wok from the heat immediately and fold in 1 cup packed fresh Thai basil leaves, stirring just until they wilt from the residual heat.