This delicious and wholesome Thai spicy chilli and basil rice dish is the perfect midweek meal to prepare on a cloudy and slightly chilly day to warm your belly and put a smile on your face.
If you are not a fan of rice, then you can enjoy the spicy Thai chilli dish with your favourite baked or store bought bread or flatbread.
Thai spicy chilli and basil rice
- 4 garlic cloves, crushed
- 3 bird’s eye chillies (optional)
- 1/4 cups of oyster sauce
- 1 tablespoon of Chinese light soy sauce
- 1 tablespoon of fish sauce
- 1 teaspoon of white sugar
- 2 tablespoons of sunflower oil
- 1 onion, sliced
- 450g of medium green king prawns, peeled, deveined, cut in half lengthwise
- 3 cups of cooked long-grain rice, day-old is best
- 3 tablespoons of fish sauce
- 2 long red chillies, thinly sliced
- 2 cups of holy basil leaves, plus extra leaves to serve
- Lime wedges, to serve
- For the chilli fish sauce, combine all the ingredients in a small bowl and set aside.
- To make the garlic and chilli paste, using a mortar and pestle, pound the garlic and chillies, if using, to a rough paste. Set aside until needed.
- To make the stir-fry sauce, combine the oyster sauce, soy sauce, fish sauce and sugar in a small bowl. Set aside until needed.
- Heat oil in a wok or frying pan over high heat. Add the onion and stir-fry for 1-2 minutes. Add garlic chilli paste and stir-fry for 1-2 minutes. Add the prawn and stir-fry for 3-4 minutes or until prawn is just cooked. Add the rice and the stir-fry sauce. Stir-fry until well combined and the rice is evenly coloured. Toss through holy basil and remove from the heat.
- To serve, divide fried rice among serving plates and sprinkle with extra holy basil. Serve with lime wedges and chilli fish sauce.
This recipe was found on delicious.co.au