Thai Fried Rice

• 1/2 cup peanut oil
• 2 chicken breasts cut into 1/4"x2inch slices
• 4+ cups cold precooked rice, older is better so it has dried out and is not sticky, broken up in a bowl so no clumps
• 4-6 garlic cloves minced
• 2-4 T ginger minced
• 4-6 Thai bird chilis minced
• 2-4 T lemongrass bottom ends sliced thin
• 1 red bell pepper chopped rough
• 1 large shallot minced
• 2 cups thai basil leaves, roughly chopped
• broccoli florets steamed for 2 minutes
• cilantro, one bunch of separated leaves roughly chopped
• Sauce:
• 6 T oyster sauce
• 4 T fish sauce
• 1 T sugar
• juice of half a lime
• You don't have to use all the sauce, put in 1/2 and add as you need to get the right consistency

1. In wok, heat oil to almost smoking. Add garlic through shallot and stir constantly for about a minute then add chicken and cook until not pink.
2. Add sauce and saute for a few minutes. (You can remove chicken and sauce at this point for your carb free crowd.) Add rice. Stir every few minutes so rice does not brown/burn. When heated, add broccoli and basil and continue stirring, lower heat.
3. Transfer to bowls, garnish with cilantro.

peanut oil, chicken breasts, garlic, t, bird chilis, t, red bell pepper, shallot, thai basil, broccoli florets steamed, cilantro, t, fish sauce, t, lime, consistency

Taken from www.epicurious.com/recipes/member/views/thai-fried-rice-50170761 (may not work)