This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Whisk together the oyster sauce, fish sauce, and sugar in a bowl.

  • Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.

  • Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

794 calories; 22.1 g total fat; 46 mg cholesterol; 469 mg sodium. 116.4 g carbohydrates; 29.1 g protein; Full Nutrition

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