3 tablespoons oyster sauce

2 tablespoons fish sauce

1 teaspoon white sugar

½ cup peanut oil for frying

4 cups cooked jasmine rice, chilled

6 large cloves garlic clove, crushed

2 serrano peppers, crushed

1 pound boneless, skinless chicken breast, cut into thin strips

1 red pepper, seeded and thinly sliced

1 onion, thinly sliced

2 cups sweet Thai basil

1 cucumber, sliced (optional)

½ cup cilantro sprigs (optional)

Method

-         Whisk together the oyster sauce, fish sauce, and sugar in a bowl.

-         Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.

-         Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.