THAI FRIED CHILI SNACK RECIPES

Steps:

• Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
• Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
• Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
• Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
• Push ingredients in the wok/pan aside and quickly scramble the egg.
• Add the oyster sauce mixture and stir everything together.
• Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
• Add more soy, oyster, or fish sauce, if necessary (or to taste).
• When everything is blended together and rice is hot, remove from heat and stir in the basil.
• Garnish with cilantro, if desired.

Steps:

• In a large saute pan, wok, or cast iron pan over medium heat, add the vegetable oil, garlic, and Thai chiles. Cook for about 30 seconds or until fragrant.
• Add the chicken (or other protein) and stir. Cook for about 2 minutes or until the chicken is brown.
• Add the onions and cook for 1 minute or until they begin to slightly turn translucent.
• Move the chicken and onions to the side of the pan. Crack the two eggs into the middle of the pan and use your spatula to stir the eggs until they turn opaque. Stir to combine the scrambled eggs and chicken.
• Pour the oyster sauce, fish sauce, and sprinkle the sugar over the chicken mixture until it’s thoroughly incorporated.
• Use your hands to sprinkle in the day old rice into the pan, breaking up any chunks. Mix with the spatula. Cook and stir occasionally for about 1-2 minutes.
• Add the Thai basil. Stir and cook for 1 minute or until the basil wilts and releases a sweet aroma. Taste the fried rice and add salt if necessary.
• Serve the fried rice immediately with a side of cucumbers.