INGREDIENTS:

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5 Tbsp. Untoasted Sesame Oil

½ lb. Ground Chicken

3 green onions, sliced

2-3 Thai chilis, seeded & chopped

2 garlic cloves, chopped

2 cups bok choy or Chinese broccoli, roughly chopped

½ cup Thai basil or sweet basil leaves, loosely packed

⅓ cup pickled sushi ginger, drained

2 large eggs, beaten

freshly ground black pepper

4-5 cups cooked jasmine rice

⅓ cup tamari or soy sauce

2 Tbsp. fish sauce

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FOR SERVING:

Green onions

Thai chilis, seeded & chopped

Thai basil

Lime wedges

Chopped peanuts

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1. In a large skillet, heat 2 tablespoons of the sesame oil over medium heat. When the oil is shimmering, add the chicken and cook, stirring, until it begins to brown, 4 to 5 minutes.

2. Stir in the green onions, chilies, and garlic and cook until very fragrant, about 2 minutes more.

3. Add the broccoli, basil, and ginger. Cook, stirring occasionally, until the broccoli is bright green and the basil is wilted, 2 to 3 minutes.

4. Move everything to one side of the pan, then add the eggs to the empty space. Gently scramble the eggs until they are softly set, 2 to 3 minutes. Season everything with pepper.

5. Add the remaining 3 tablespoons oil and the rice to the skillet. Cook without disturbing until the oil sizzles around the rice, about 5 minutes. Add the tamari and fish sauce. Toss well to combine, then remove from the heat.

6. Divide the rice among bowls and top with green onions, chilies, chopped peanuts, and Thai basil. Serve with lime wedges alongside.