Thai Basil Fried Rice

1/4 cup of oil that can withstand high temperature

4 cups cooked, cold jasmine rice

6 cloves garlic, minced

1 large onion, roughly sliced

10 Thai chilies, minced finely (very spicy, adjust to taste)

1/2 red bell pepper, sliced

1/2 green bell pepper, sliced

1 cup sliced chicken, beef, pork or shrimp

1-2 cups Thai Basil, whole leaves

Crushed peanuts (optional)

5 tablespoons Oyster Sauce

3 tablespoons fish sauce

1 tablespoon soy sauce

1 teaspoon sugar

In a small bowl, whisk together the sugar, oyster sauce, fish sauce and soy sauce.

Add oil to a hot wok.

When the oil is hot, add garlic to the oil and stir fry for a few seconds until the garlic starts to change color slightly.

Add the minced Thai chilies and stir fry for a few seconds.

Add the protein and stir fry.

Add the red bell peppers and onions. Give it all a quick toss before adding the sauce. Stir and cook until the protein is completely cooked.

Now add the cold rice to the wok, breaking up clumps of rice with a wooden spoon. Stir fry to mix the rice well with all the other ingredients.

Remove from heat. Add the Thai basil leaves and mix well.

Sprinkle with crushed peanuts (optional). Garnish with fresh Thai basil leaves