Emulsifier Free Thai Basil Rice Bowl
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice, rinsed
- 2 ¼ cups water
- ½ tsp salt
For the stir-fry
- 2 tbsp vegetable oil
- 6 cloves garlic, minced
- 3 thai red chilies, thinly sliced
- 1 lb ground chicken
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sugar
- 1 ½ cups fresh thai basil leaves, loosely packed
For the fried eggs
- 2 tbsp vegetable oil
- 4 large eggs
For serving
- sliced thai red chilies, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rinsed jasmine rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add the garlic and sliced chilies and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 30–45 seconds — watch closely, as the garlic can burn quickly.
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