Spicy Thai Basil Chicken Fried Rice
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 6 oz chicken breast, thinly sliced across the grain
  • 8 oz cooked and cooled jasmine rice
  • ½ cup red pepper, thinly sliced (approximately ½ large red pepper)
  • ½ cup yellow onion, thinly sliced (approximately ½ large onion)
  • ⅓ cup carrot, julienned (approximately 1 medium carrot)
  • ¼ cup celery, thinly sliced (approximately 1 medium stalk)
  • 2 cloves garlic
  • 1 thai chili or seranno pepper, halved and thinly sliced, divided
  • ¼ cup Thai basil leaves, roughly chopped plus several whole leaves reserved
  • 1 egg
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce (or light soy sauce)
  • ½ tsp sugar
  • 1 tbsp peanut oil
Instructions
  1. In a mortar and pestle, crush the garlic and ½ the thai chili or serrano pepper roughly. If you do not have a mortar and pestle, a crush and fine mince with a knife will suffice.
  2. Heat a large skillet or wok over Medium-High heat.
  3. Add the oil and when it shimmers, add the crushed garlic and chili pepper.
  4. Stir fry for 30 seconds until fragrant and slightly brown.
  5. Add the chicken and stir fry until the pink fades.
  6. Add the red pepper, celery, onion, and carrot.
  7. Stir fry for 2 - 3 minutes then add ½ the rice.
  8. Stir fry breaking up the rice with the back of the spoon for 2 minutes.
  9. Scrape the mixture to the side before adding the egg to the cleared area.
  10. Allow the white to start to set on the bottom then scramble with the spoon and cook.
  11. Incorporate the egg into the rice, meat, and vegetable mixture.
  12. Add the remaining rice and stir fry another 2 minutes.
  13. Add the fish sauce, sugar and oyster sauce to the rice mixture and stir fry for 30 seconds to distribute.
  14. Add the basil and stir fry approximately 30 seconds until fragrant, then remove to a plate.
  15. Garnish as desired with additional chilis, cilantro, lime, etc and serve with prik nam pla.
Notes
Some variations to try with this dish are:
thinly sliced beef
prawns
firm tofu
broccoli
asparagus
snap peas
thinly sliced kaffir lime leaves
grated ginger with the garlic
Nutrition Information
Calories: 1037 Fat: 25g Saturated fat: 6g Unsaturated fat: 17g Trans fat: 0g Carbohydrates: 126g Sugar: 13g Sodium: 2181mg Fiber: 9g Protein: 74g Cholesterol: 282mg
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/03/27/spicy-thai-basil-chicken-fried-rice/