Thai Basil Spicy Fried Rice (30-min.)
Thai Basil Spicy Fried Rice. This is the best Thai chicken fried rice as it’s packed with a spicy savoury umami flavour that totally hits the spot. The Thai basil really elevates this dish making it perfect for dinner or lunch. Ready in just 30 minutes.
Ingredients
- 3 cups cooked jasmine rice day old leftover rice (see Note 1 for quantity of uncooked rice)
- 250 grams chicken breast skinless boneless, thinly sliced at 0.75 cm thick
- 1 cup Thai basil loose cup not packed (or sub with holy or Italian basil)
- 1 red chili pepper finely chopped
- 3 cloves garlic
- 1 tbsp vegetable oil or as needed for frying
Sauce:
- 1.5 tbsp oyster sauce
- 1 tbsp fish sauce
- ½ tbsp regular soy sauce not light or dark soy sauce
- ½ tsp white granulated sugar
Chicken marinade:
- ½ tsp fish sauce
- ½ tsp regular soy sauce not light or dark soy sauce
Optional:
- 1 lime for serving
- 1 egg fried
Instructions
- Slice chicken thinly, about 0.75 cm thick.
- Marinate sliced chicken with marinade ingredients as listed. Set aside.
- Meanwhile, in a mortar and pestle (or food processor), pound (or pulse) red chili, and garlic until oils and juices release.
- In a separate bowl, combine sauce ingredients.
- In a hot wok set over medium high heat, add oil. Fry chicken until 75% cooked.
- Add chili garlic paste and mix with chicken. Push everything to the side. Add more oil if needed into empty space.
- Throw in rice and toss to mix.
- Pour in sauce and toss again until granules are coated in sauce. Note: it is fine if your rice is a bit moist as this fried rice is more on the saucier side than dry.
- Mix in fresh basil. Remove off heat and enjoy optionally with a fried egg and lime juice.
NOTES
Note 1: If you're preparing the rice a day or two before, please steam ¾ measuring cups of uncooked Thai jasmine rice to make 3 cups cooked rice.
Note 2: To make this vegan
- Remove chicken and sub with tofu
- Sub the oyster sauce with vegetarian stir fry sauce by Lee Kum Kee
- Sub the fish sauce with vegan fish or omit completely and add double the quantity of regular soy sauce
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Suggested Equipment & Products
Rice Cooker
Wok
Measuring Set
Cutting Board
Santoku Knife
Nutrition
Calories: 1057kcal | Carbohydrates: 155g | Protein: 77g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 324mg | Sodium: 3421mg | Potassium: 1572mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2044IU | Vitamin C: 94mg | Calcium: 192mg | Iron: 5mg