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4 garlic cloves
4 bird’s eye chillies (or any spicy chilli you have locally)
¼ tsp sea salt
¼ cup oyster sauce
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp vegetable oil
1 onion, sliced
200g (7 oz) peeled and deveined prawns
3 cups cooked rice (check out my technique for making rice for fried rice here)
1 cup holy basil leaves*
1 large chilli, finely sliced, to serve
lime wedges, to serve
spring onions (scallions), to serve
Use a mortar and pestle to pound the garlic, chillies and salt to a paste.
Combine the oyster sauce, soy sauce, fish sauce and sugar in a small bowl.
Heat the vegetable oil in a wok or frying pan over high heat. Add the onion and the chilli paste and cook for 30 seconds. Then add the prawns and stir-fry for another minute or until the prawns are almost cooked. Add the rice and the oyster sauce mixture and stir-fry until well combined. Now toss through the holy basil. Remove from the heat.
To serve, place 2 slices of chilli into a small bowl. Spoon in some of the fried rice and push down firmly. Tip out onto a serving plate. Repeat for remaining serves. Add a wedge of lime and a couple of spring onions to each plate.
– Holy basil is known in Thailand as ‘bai graprao’ and also known as hot or spicy basil. Use Italian basil if unavailable.
Really delicious and quick - what more do you want?
I made it with chicken and it came together so quickly! This is a great mid-week meal. I have a rice cooker so I make the rice same day and just let it cool and dry out for some hours. Not quite as good as overnight in the fridge, but it still works for me.