Restaurant Thai Basil Fried Rice

At long last, a Thai basil fried rice that lives up to takeout. I recently got an Aerogarden with Thai basil and Thai chili peppers that uplevels the freshness even more - I'd strongly recommend it if you have the counter space!

---

Ingredients

Protein:

1 lb chicken breast, cut into thin slices (easier when frozen)

OR

1/2 package firm tofu, cut into bite-sized pieces (1/2- to 1-inch)

For the fried rice:

2 tablespoons vegetable oil (or extra virgin extra light olive oil)

1 cup chopped red bell pepper

1/4 white onion, sliced

3 cups cooked rice, cooled (preferably cook the night before and let it sit out. I use brown rice)

1/2 cup fresh Thai basil (not normal basil)

Garnish (optional):

1 lime or lemon/lime juice

1 scallion, sliced on the bias

1/2 cup cashews

For the sauce:

3 cloves garlic, minced

5-10 Thai chili peppers, chopped (depending on spice level)

1/4 cup finely diced white onion

1 tablespoon dark soy sauce

2 teaspoons light soy sauce (or 'normal' soy sauce)

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 1/2 tablespoons granulated sugar

1 tablespoon oil

---

Directions

1. Start by smashing the garlic, chili peppers, and white onion for the sauce together until juices begin to run.

2. Heat up a wok on high until smoking.

3. If using cashews, add 1/2 tsp oil and roast cashews flipping regularly for 1-2 minutes until they start to brown. Set aside.

4. Add 2 tsbpn oil. Add the garlic, chili pepper, onion mix and stir immediately to prevent burning.

5. Turn heat to medium and cook tofu/chicken for 4 to 5 minutes, stirring only occasionally, until browned. Flip and cook the other side.

6. Add bell peppers and stir-fry for a few turns.

7. Add the rest of the sauce ingredients (soy sauce through vegetable oil) and stir. When bell peppers are almost done, add in onion slices and stir fry for about 30 seconds, until onions are translucent but still have a crunch.

8. Add in rice and stir until sauce and rice are well mixed.

9. Taste-test and add more sugar or salt to your preference.

10. Turn off heat and immediately stir in fresh Thai basil leaves and cashews.

11. Top with a squeeze of lime juice and fresh scallions.

Adapted from food52.