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
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.