15-Minute Thai Basil Chicken Fried Rice (Khao Pad Krapow)

1.Prepare the sauce: In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce (if using), fish sauce, sugar, black pepper, and chili flakes. Set aside.

2.Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of cooking oil.

3.Add the chicken to the hot wok and spread it in a single layer. Cook quickly, stirring occasionally, until the chicken is fully cooked through and slightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.

4.Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and sliced shallot and stir-fry rapidly for about 30 seconds until fragrant, being careful not to burn the garlic.

5.If using green beans, add them now and stir-fry for 1 minute until slightly tender-crisp.

6.Push the vegetables to one side of the wok. Pour the lightly beaten egg into the empty space and quickly scramble until just set, then break it up and mix with the vegetables.

7.Add the cold rice to the wok. Toss and stir-fry vigorously for 2 minutes to break up any clumps and heat the rice through.

8.Return the cooked chicken to the wok. Pour the prepared sauce mixture over the rice and toss everything together quickly until the rice is evenly coated and slightly caramelized, about 1 minute.

9.Stir in the chicken broth or water to keep the rice moist, tossing constantly for 30 seconds.

10.Remove the wok from the heat. Immediately stir in the Thai basil leaves. Toss just until the leaves wilt slightly (about 15 seconds) to preserve their aroma.

11.Serve immediately, traditionally topped with a crispy fried egg (known as 'kai dao') and a wedge of lime on the side.