Low Fiber Thai Basil Rice Bowl

Total time35 min

Prep time15 min

Cook time20 min

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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
Peppers Chili Thai Mesilla Valley Hot Red Chile Pods 8Oz Lucinda's Red Fresno Chili Peppers
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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)
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This ingredient likely doesn’t work for the diet.

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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