• Thai Basil Chicken Fried Rice
  Serves 4 as a side, or 2 as a meal
  
• 3 cups leftover white rice
• 2 tablespoons peanut or vegetable oil
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 pound chicken breast, cut into bite-sized pieces about 1-inch in diameter
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon sugar
• 1/3 cup chopped Thai basil
• Salt and pepper to taste

1. Break up the cold cooked rice into smaller clumps.
2. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the garlic, shallots, and optional crushed red pepper and stir-fry for about 30 seconds, until just aromatic. Add the chicken and stir-fry until no longer pink, about 2 minutes.
3. Toss in the rice and break up any remaining clumps with a spatula. Stir in the fish sauce, soy sauce, and sugar. Add the chopped Thai basil. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Salt and pepper to taste. Transfer to bowls and serve hot.

                           Thai basil chicken fried rice