First of all, to prepare the sauteed rice with basil, wash the rice well under running water. So let’s take a saucepan and fill it with 1,200 liters of water, add salt and cook the rice al dente. Drain it and spread it on a sheet of parchment paper; with the tines of a fork let’s crumble it and let it cool.

In the meantime, clean the spring onions and, after washing them, chop them finely. We wash and dry the basil leaves and chop the coriander. Peel and finely chop the garlic and chillies. We cut the chicken breast into strips and finally into small pieces.

Take a large pan, or rather a wok, and add the oil. Add and sauté the garlic over high heat, being careful not to burn it. Then add the peppers and let them brown quickly. At this point, add the chicken pieces and brown them over a high flame evenly and stirring often.

Add the rice to the pan and season with the sugar, the fish sauce and the soy sauce. Let it cook over medium heat for about a couple of minutes, stirring gently.

Finally, add the spring onions and, after about a minute of cooking, the basil and coriander. We mix and remove from the heat. The sauteed basil rice is now ready to serve.