(Use Tamari soy sauce if you don't have Thai seasoning sauce)
● Fish sauce
Uncooked rice (Thai rice if possible)
Cook the rice. It's better to use Thai or other Indica type long grain rice. If you're using Japanese rice, use less water than indicated so that it's firm when done.
Finely chop the garlic. De-seed the green chili peppers and chop finely (the photo shows 3 small peppers).
Chop up the green and red bell peppers coarsely.
Wash the sweet basil and dry. Take the leaves off and chop roughly.
Combine the ● ingredients.
Heat vegetable oil in a pan, and saute the garlic and green chili peppers until fragrant.
Add the ground chicken and stir fry.
When the chicken is cooked, add the bell peppers and continue stir frying.
When the bell peppers are cooked through, add the combined ● ingredients and mix well. Taste and adjust the seasoning.
Add the chopped up basil leaves and mix. When the leaves have wilted, it's done.
Make a soft-set sunny side up.
Put the rice on serving plates with the chicken stir-fry on the side, and top with the fried egg.
Mix everything to eat!
Story Behind this Recipe
I think this is my favorite Thai-style "mix-it-up rice" dish. No matter how often I have it, I want to have it again. I used to eat this at Thai restaurants in Japan too, but it's expensive! So I started making it myself... In Thailand you would use Thai holy basil, but in Japan you have to go to a Thai grocery store to get it, so I started using sweet basil instead. Now I kind of prefer it over holy basil. This is now my standard recipe.
You can also chop up a block of chicken thigh meat. If you prefer a lighter taste, use chicken breast meat. Chili peppers can be really hot or not that hot, so try adding a little bit to start.