Spicy Thai Chicken Chili Dry Stir-Fry with Egg Fried Rice

1.Prepare all ingredients: thinly slice chicken thighs and bell peppers, mince garlic and chilies, chop green onions, and pick basil leaves.

2.Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.

3.Add minced garlic and chopped bird's eye chilies to the wok; stir-fry for about 30 seconds until fragrant but not burnt.

4.Add the sliced chicken to the wok; stir-fry for 5-6 minutes until the chicken is cooked through and starting to brown.

5.Add the sliced red and green bell peppers; stir-fry for another 2 minutes until slightly tender but still crisp.

6.In a small bowl, mix soy sauce, oyster sauce, fish sauce, palm sugar, and white pepper until sugar dissolves.

7.Pour the sauce mixture over the chicken and vegetables; toss well to coat evenly and cook for 1-2 minutes to let flavors meld.

8.Add fresh Thai basil leaves and chopped green onions; stir quickly and remove from heat to preserve basil aroma.

9.For the egg fried rice, heat 1 tablespoon vegetable oil in a separate large skillet or wok over medium heat.

10.Add minced garlic and sauté for 20 seconds until fragrant.

11.Pour in beaten eggs and scramble gently until just set but still moist.

12.Add chilled jasmine rice, breaking up any clumps, and stir-fry for 3-4 minutes until heated through.

13.Season fried rice with salt and white pepper to taste; mix well and remove from heat.

14.Serve the spicy Thai chicken chili dry stir-fry hot alongside a generous portion of egg fried rice.

15.Garnish with extra Thai basil or sliced green onions if desired.