Fried Rice with Thai Basil Leaves

Ingredients:

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.