At the beginning of 2019 I declared this my year to master several dishes in Asian Cuisine. While I am only a student of the culture, and by no means master chef, I love cooking and adding variety to my household. I’ve made (and failed) this several times before I felt like I got all the components right. Not too mushy, not too sweet, not too spicy, and made with all authentic ingredients. Enjoy!
1/4 cup Sesame Oil or Vegetable Oil
2 cups Thai Jasmine Rice (refrigerated overnight to dehydrate)
2 Fresh Thai Chile Peppers, crushed
3 cloves Garlic, crushed
3 Tablespoons Oyster Sauce
2 Tablespoons Fish Sauce
1 Teaspoon Light Soy Sauce
1 Teaspoon White Sugar
1 cup Fresh Thai Basil leaves
1/2 Half Spanish Onion, chopped
1/2 Red Pepper, julienne
1/2 Green Pepper, julienne
2 Eggs Scrambled
Salt and Pepper to taste
- Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
- In a mortar and pestle, pound garlic cloves and thai chile peppers into a nice paste.
- Coat the bottom of a wok or large frying pan with sesame oil and heat over medium-high heat.
- Add the garlic and chili pepper paste and stir fry for 30 seconds.
- Add the red pepper and onion and stir fry until the onion is translucent.
- Add pre-scrambled eggs into the mixture.
- Add your oyster sauce blend and mix everything together.
- Raise the heat to high and add the chilled rice. Stir swiftly until blended with the sauce and other ingredients, breaking up clumps of rice with the back of the spoon.
- Add more soy sauce, oyster sauce, fish sauce, or sugar if necessary (or to taste).
- When everything is blended together and rice is hot, remove from heat and stir in the basil until wilted.