4 tablespoons canola oil
¼ teaspoon salt
3 cloves of garlic, minced
2 small serrano chilies, seeded and chopped
2 cups chicken breast meat, chopped
3 cups jasmine rice, cooked a day ahead
4 tbls soy sauce
Fish sauce or to taste
1 teaspoon sugar
2 green onions, chopped
1 cup fresh Thai Basil, roughly chopped
¼ cup coarsely chopped fresh cilantro
Heat oil in a wok, add salt, garlic and chilies and stir-fry until garlic is golden brown.
Add in the chicken, stir-fry until the chicken is no longer pink and cooked about 1
minute. Add the rice, breaking up the clumps as you add it to the wok. Stir-fry until heated through about 3 minutes.
Add the soy sauce, fish sauce and sugar and stir-fry to combine thoroughly. Add the basil leaves and stir-fry until the leaves began to wilt about 30 seconds. Transfer the rice to a serving plate and garnish with the chopped cilantro. Remove from heat and serve.