Thai Basil Chicken Rice Bowl

Instructions

1. Prepare the sauce
   In a small bowl, combine the oyster sauce, fish sauce, soy sauce, and sugar. Stir until the sugar dissolves completely and set aside.
2. Heat the wok
   Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat the surface.
3. Cook the aromatics
   Add the minced garlic and chopped chilies to the hot oil. Stir-fry for about 30 seconds until fragrant but not browned.
4. Cook the chicken
   Add the minced chicken to the wok and stir-fry, breaking up any lumps with your spatula. Cook for about 3-4 minutes until the chicken is no longer pink.
5. Add vegetables
   Add the sliced onions and red bell peppers to the wok. Stir-fry for another 2 minutes until the vegetables begin to soften but still retain some crispness.
6. Add the sauce
   Pour the prepared sauce over the chicken mixture and stir well to combine. Allow it to simmer for 1 minute to reduce slightly and coat everything evenly.
7. Finish with basil
   Turn off the heat and add the Thai basil leaves. Stir quickly to incorporate them into the hot mixture until just wilted, about 30 seconds.
8. Assemble and serve
   Divide the cooked jasmine rice among four bowls. Top each with a portion of the basil chicken mixture. If desired, place a fried egg on top of each bowl and serve with lime wedges on the side.