Ingredients:

  • 1 lb chicken breast, thinly sliced
  • 4 cloves garlic, minced
  • 4 Thai bird's eye chilies, finely chopped
  • 1 small shallot, finely diced
  • 2 tbsp neutral oil
  • 3 cups day-old jasmine rice, chilled
  • 2 large eggs, lightly beaten
  • 1 cup fresh Thai basil leaves, packed
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp granulated sugar
  • 1/2 tsp white pepper

Instructions:

  1. Whisk together the fish sauce, soy sauce, dark soy sauce, sugar, and white pepper in a small bowl until the sugar is fully dissolved.
  2. Prepare aromatics by chopping garlic, chilies, and shallots. Break up the chilled jasmine rice with your hands to ensure there are no large clumps.
  3. Heat neutral oil in a wok or large cast-iron skillet over medium-high heat until shimmering. Add sliced chicken in a single layer and sear undisturbed for 2 minutes until golden brown, then stir-fry until cooked through. Remove chicken from the pan and set aside.
  4. In the same pan, add the minced garlic, chopped chilies, and diced shallots. Sauté until fragrant.
  5. Add the chilled jasmine rice to the pan, tossing aggressively with a spatula to coat the grains in oil and toast them.
  6. Pour the prepared savory sauce over the rice and stir-fry until the rice is evenly coated and turns a mahogany color.
  7. Create a space in the center of the pan and pour in the beaten eggs. Scramble quickly, then fold them into the rice mixture.
  8. Return the seared chicken to the pan and toss to combine all ingredients.
  9. Fold in the fresh Thai basil leaves and remove from heat immediately once the leaves wilt to preserve their aromatic oils.