Description
A flavorful comfort food dish featuring jasmine rice, chicken or tofu, and aromatic Thai basil, perfect for quick weeknight dinners.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 cup diced chicken (or tofu for a vegetarian/vegan option)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 Thai red chilies, chopped
- 1 cup bell peppers, diced
- 1 cup Thai basil leaves, fresh
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or a vegetarian alternative)
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and chopped chilies, stir-frying for about 30 seconds until fragrant.
- Toss in the diced chicken (or tofu) and cook until browned and cooked through.
- Stir in the diced bell peppers and cook for an additional 2-3 minutes.
- Add the cooked jasmine rice, soy sauce, and oyster sauce, stirring well to combine.
- Fold in the Thai basil leaves and cook for another minute until they wilt.
- Season with salt and pepper to your liking.
- Serve hot with lime wedges on the side for that extra zing!
Notes
For best results, use cold or leftover rice to prevent mushiness. Feel free to add other vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg