Thai Basil Chicken Rice with Omelet
A quick and flavorful weeknight stir-fry of minced chicken with Thai basil and garlic, served over steamed rice and topped with a simple omelet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 45g
Ingredients
- 1 lb minced chicken
- 1 cup Thai basil leaves
- 4 cloves garlic
- 1 red chili
- 2 eggs
- 2 cups cooked rice
Instructions
- 1
Mince 4 garlic cloves and 1 red chili. Heat 2 tbsp oil in a wok or large skillet over high heat until shimmering.
- 2
Add the garlic and chili, stir-fry until fragrant, about 30 seconds. Add 1 lb minced chicken and spread it out; let it sear without stirring for 1 minute.
- 3
Stir-fry the chicken until fully cooked and slightly crispy at edges, about 4-5 minutes. Season with 2 tbsp soy sauce, 1 tsp sugar, and a splash of water if dry.
- 4
Turn off heat, stir in 1 cup Thai basil leaves until wilted. In a separate nonstick pan, cook 2 beaten eggs into a thin omelet over medium heat, about 2 minutes per side.
- 5
Serve the chicken over 2 cups cooked rice, topped with the omelet. Add extra chili or fish sauce if you like.
Tools you’ll need
- wok or large skillet
- nonstick pan
- knife and cutting board
- spatula
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