Quick Answer

Thaw the bacon according to package instructions and cut into small pieces; fry over medium heat until the fat renders and it becomes slightly crisp. Add minced garlic and bird's eye chillies and stir-fry until fragrant, then add overnight jasmine rice and stir-fry quickly over high heat. Season with fish sauce, oyster sauce, and a small amount of sugar. Finally, toss in a large amount of Holy Basil (Thai Basil) until just wilted. The salty, savoury fat of the bacon pairs very well with Thai herbs, making this the most suitable Thai quick fried rice method for Hong Kong households.

Ingredients

• Bacon slices 200g
• Cooked and cooled jasmine rice 500g
• Holy Basil (Thai Basil) 20g
• Garlic 4 cloves (minced)
• Red bird's eye chillies 1 to 2 (chopped)
• Eggs 2
• Fish sauce 1 tablespoon
• Oyster sauce 1 tablespoon
• Light soy sauce 1 teaspoon
• Sugar 1/2 teaspoon
• Lime 1 (cut into wedges)
• Cucumber half a piece (sliced to serve)
• Cooking oil 1 teaspoon (adjust depending on bacon fat rendering)

Method

1. Prepare Ingredients

   Thaw the bacon safely according to package instructions; if it is a raw product, it must be thoroughly cooked before consumption. Cut the bacon into small pieces approximately 1cm wide; gently break up the cold rice by hand; pick the Holy Basil leaves and set aside.

2. Fry Bacon

   Heat the wok to medium heat, add the bacon and stir-fry for about 4 to 5 minutes, turning occasionally, until the fat is transparent and begins to turn slightly golden. Remove and set aside, leaving about 1 tablespoon of bacon fat in the wok.

3. Scramble Eggs

   Turn up the heat to medium-high, pour in the eggs and quickly scramble into large, tender curds for about 30 seconds to 1 minute. Remove as soon as just set to avoid overcooking.

4. Sauté Garlic and Chilli

   Using the fat in the wok, add the minced garlic and bird's eye chillies. Stir-fry over medium heat for 20 to 30 seconds until fragrant. The garlic should be pale golden; avoid burning it as it will turn bitter.

5. Stir-fry Rice

   Turn up the heat to high, add the cold rice and stir-fry quickly for 2 to 3 minutes to separate the grains. Add the fish sauce, oyster sauce, light soy sauce, and sugar. Continue stir-frying until each grain is evenly coated with seasoning and the rice is dry and distinct.

6. Add Toppings

   Return the bacon and scrambled eggs to the wok and stir-fry over high heat for about 1 minute. If the bacon is particularly salty, taste first before deciding whether to add extra seasoning.

7. Toss in Herbs to Finish

   Just before turning off the heat, add the Holy Basil leaves and toss quickly for 15 to 20 seconds. Serve immediately once the leaves are just wilted. Serve with cucumber and lime wedges; squeeze a little lime juice over before eating to enhance the aroma.

FAQ

What can I use if I don't have Holy Basil?

The ideal choice is Thai Basil or Holy Basil. If it is difficult to find, you can substitute sweet basil, but the aroma will be milder and lack some of the distinct Thai character.

Must I use overnight rice?

It is recommended to use white rice that has been refrigerated. It has lower moisture content, making it easier to achieve distinct grains that do not clump together when stir-fried.

Bacon is already salty, do I still need fish sauce?

Yes, a small amount of fish sauce is needed to provide the distinctive fermented umami of Thai fried rice. However, you can reduce the amount slightly depending on the saltiness of the bacon; start with 2 teaspoons and taste.

Can this dish be meal-prepped?

Yes. After stir-frying, cool it down quickly and refrigerate. It is best consumed within 2 days. When reheating, ensure the centre is heated through completely.