I drove around forever to find some Thai Basil, but you can use regular basil if you can't find any, it's just as good! This has a bit of an unexpected kick to it, which is awesome, but just beware. It was spicy enough I didn't even use sriracha. Use less Thai chili if you are looking for mild heat. I used shrimp for this but you can use any protein you like. I hope you enjoyed it as much as my family did.
Ingredients:
5 Garlic Cloves
1 to 5 Thai Chili
1 medium Shallot
2 tbsp Oyster Sauce
1 tbsp Fish Sauce
1 tbsp Honey
1/4 tsp White Pepper
2 tbsp unsalted Butter
20 Jumbo Shrimp, peeled & deveined
2 Eggs
2 1/2 cups day old cold Jasmine Rice
Handful of Thai Basil (any type of Basil will work)
Instructions:
Pound garlic and Thai chili together in a mortar and pestle. You could carefully smash with knife and chop if you don’t have mortar and pestle. Set aside.
Slice shallot and set aside.
Mix oyster sauce, fish sauce, honey and pepper in a small mixing bowl, set aside.
Heat a large wok over high heat. Add butter, garlic, chili, shallots and shrimp. Stir fry everything and cook the shrimp 1 minute each side, push to the side of the wok.
Crack 2 eggs in the wok on the empty side. Let the eggs cook a bit then scramble the eggs and toss everything together.
Add cold rice and pour sauce mixture. Toss everything together until rice is coated evenly with the sauce, about 2 to 3 minutes.
Toss in basil and turn off the heat. Keep tossing until basil has softened.
Enjoy while it's hot! You can squeeze some lime if you want a hit of citrus in it.
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