1-2JalapenosMinced and seeds removed for less spice
½Small OnionCut into chunks
1Red Bell PepperCut into chunks
3TbspSoy SauceLiquid aminos, Tamari, or Coconut aminos for GF options
1CupBasil LeavesRinsed and removed from stems. If Thai basil is unavailable, use regular basil.
EggsFor fried egg on top
Sliced CucumbersFor Garnish
Cook 1 cup of Mahatma™ Rice in a small saucepan according to package directions. Once cooked, allow to cool uncovered or place in refrigerator.
Heat a large pan or wok with 2 Tbsp of oil over medium heat. Add garlic and chopped jalapeño, then stir for a few seconds to release their aromas. You can de-seed the jalapeño for less spice.
Turn the heat to high, add ground chicken and break it up with a spatula.
Once the ground chicken is about halfway done, add sauce mixture and stir well. Continuing to break up the chicken. When chicken is fully cooked, add chopped onion and bell pepper, mix well, and allow to cook for a minute to soften.
Then, add rinsed basil leaves and lower heat to medium. Now, add cooked Mahatma Rice that has been cooled. Stir well and at this point, you want to taste for seasoning and add additional soy sauce or fish sauce if needed.
Plate the Thai Basil Chicken Fried rice and garnish with extra basil leaves, sliced cucumbers, and top with the fried egg.