""This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring."..."
INGREDIENTS
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3 tablespoons oyster sauce
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2 tablespoons fish sauce
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1 teaspoon white sugar
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1/2 cup peanut oil for frying
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4 cups cooked jasmine rice, chilled
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6 large cloves garlic clove, crushed
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2 serrano peppers, crushed
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1 pound boneless, skinless chicken breast, cut into thin
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1 red pepper, seeded and thinly sliced
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1 onion, thinly sliced
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2 cups sweet Thai basil
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1 cucumber, sliced (optional)
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1/2 cup cilantro sprigs (optional)