Recipe of the day: Thai spicy chilli and basil rice

This delicious and wholesome Thai spicy chilli and basil rice dish is the perfect midweek meal to prepare on a cloudy and slightly chilly day to warm your belly and put a smile on your face.

If you are not a fan of rice, then you can enjoy the spicy Thai chilli dish with your favourite baked or store bought bread or flatbread.

Thai spicy chilli and basil rice

Ingredients

• 4 garlic cloves, crushed
• 3 bird’s eye chillies (optional)
• 1/4 cups of oyster sauce
• 1 tablespoon of Chinese light soy sauce
• 1 tablespoon of fish sauce
• 1 teaspoon of white sugar
• 2 tablespoons of sunflower oil
• 1 onion, sliced
• 450g of medium green king prawns, peeled, deveined, cut in half lengthwise
• 3 cups of cooked long-grain rice, day-old is best
• 3 tablespoons of fish sauce
• 2 long red chillies, thinly sliced
• 2 cups of holy basil leaves, plus extra leaves to serve
• Lime wedges, to serve

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Instructions

1. For the chilli fish sauce, combine all the ingredients in a small bowl and set aside.
2. To make the garlic and chilli paste, using a mortar and pestle, pound the garlic and chillies, if using, to a rough paste. Set aside until needed.
3. To make the stir-fry sauce, combine the oyster sauce, soy sauce, fish sauce and sugar in a small bowl. Set aside until needed.
4. Heat oil in a wok or frying pan over high heat. Add the onion and stir-fry for 1-2 minutes. Add garlic chilli paste and stir-fry for 1-2 minutes. Add the prawn and stir-fry for 3-4 minutes or until prawn is just cooked. Add the rice and the stir-fry sauce. Stir-fry until well combined and the rice is evenly coloured. Toss through holy basil and remove from the heat.
5. To serve, divide fried rice among serving plates and sprinkle with extra holy basil. Serve with lime wedges and chilli fish sauce.

This recipe was found on delicious.co.au