Basil Fried Rice
Jasmine RIce is fragrant and chewy for any rice dish. Leftover Jasmine Rice from a previous meal can be ideally used for this stir fry.
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Cooking tools:
- Wok
- Saucepan
- Baking sheet
- Fork
- Measuring cup
- Chef's knife
- Cutting board
- Stove
- Spatula
- Serving platter
- Mixing bowl
- Measuring spoon
- Tongs
- Spoon
- Plate
Ingredients
- 1 1/2 Cups Thai Jasmine Rice, uncooked
- 1/4 Cup Vegetable Oil
- 6 Cloves Garlic, minced
- 2 Fresh Red Thai Chiles, minced (with seeds)
- 2 Boneless Skinless Chickean Breasts, cut into bite-sized pieces
- 1/2 Cup Chinese Long Beans (Or Green Beans), cut into 1-inch pieces
- 1/2 Red Bell Pepper, thinly sliced
- 2 Tablespoons Oyster Sauce
- 2 Tablespoons Black Soy Sauce
- 1/4 Cup Soy Sauce
- 1/2 Cup Yellow Onion, thinly sliced
- 1 Cup Basil Leaves
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