Instructions: Heat a well seasoned pan (wok is best). Add the oil and heat until hot, add the chicken stir fry, Add the garlic and chopped chillies when chicken is still pink . Add the Oyster Sauce, Add the rice (make sure all big chunks are broken up). Stir fry. Add the fish sauce and Bao Kraopao and stir until leaves are wilted.

Garnish with Cilantro/Basil(Bao Kraopao) leaves and sliced cucumber .

Allow about 1 1/2 cups of rice per person for a main course. This is so easy and tasty.

I like the smokiness of roasted chiles in this dish, and sometimes I add this as I stir fry. My family likes it hot!

Variations: You can also toss some shrimps on top that you saute in butter/olive oil and garlic and a splash of sherry.

Leftover meats work well as pork or whatever you have.

Sometimes I use some sugar peas at the last.

The chiles, fish sauce (NOT soy sauce) and Thai basil are the key ingredients.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.