# Ingredient List:
→ Proteins
01 - 14 oz boneless, skinless chicken thighs or breasts, thinly sliced
→ Rice
02 - 4 cups cooked jasmine rice, preferably day-old
→ Vegetables & Herbs
03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2–3 Thai red chilies, finely sliced
06 - 1 cup holy basil leaves
07 - 1 medium red bell pepper, sliced
→ Sauces & Seasonings
08 - 2 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp fish sauce
11 - 1 tsp sugar
12 - ½ tsp white pepper
13 - 2 tbsp vegetable oil
→ Garnish
14 - Lime wedges
15 - Sliced cucumber
# Recipe Steps:
01 - Heat vegetable oil in a large wok or skillet over high heat until shimmering.
02 - Add garlic and chilies; stir-fry for 30 seconds until fragrant, being careful not to burn.
03 - Add sliced chicken and cook until opaque throughout, approximately 3–4 minutes.
04 - Stir in onion and bell pepper; cook for another 2 minutes until softened.
05 - Add cooked jasmine rice, breaking up clumps with spatula.
06 - Pour in soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss until rice is evenly coated and heated through.
07 - Remove from heat, fold in holy basil leaves, and stir until just wilted.
08 - Plate the fried rice and garnish with fresh lime wedges and sliced cucumber.
