Thai Basil Fried Rice with Chicken Recipe
Sweet, savoury and spicy, this Thai Basil Fried Rice recipe is one-pan dish that is packed with umami flavour. If you're looking for a fast and different kind of rice to make your life more exciting this recipe is ideal for you.
Equipment
- Large saute pan or wok or cast iron
Ingredients
- 15 g (1 tbsp) garlic minced
- 2 g (1 ) Thai chili sliced thinly
- 150g (8 oz) chicken thigh cut into ΒΌ thick strips (or shrimp, pork belly, tofu...)
- 24 g (2 tbsp) vegetable oil
- 77 g (1 medium) onion chopped
- 2 large eggs
- 16 g (1 tbsp) fish sauce Thai fish sauce preferred
- 36 g (2 tbsp) oyster sauce Thai oyster sauce preferred
- 300g (1c) cooked Jasmine rice day-old and cold preferred
- 4 g (1 tsp) white granulated sugar
- 20 g (1 c) Thai basil leaves
- cucumbers sliced optional
- salt
Instructions
- In a large saute pan wok or cast iron skillet over medium-high heat, place the garlic, vegetable oil, and Thai chilies. Cook for 30-seconds or so until the chiles are fragrant.
- Incorporate the chicken (or any other proteins) to the pan and mix. Cook for approximately two minutes, or till the chicken is cooked.
- Add the onions, and cook for about 1 min or till they start to change color. Transfer the chicken and onions to the other side from the skillet. Crack two eggs in the center of the skillet, and make use of a spatula or spoon stirring the eggs till they become opaque. Stir to mix the scrambled eggs with chicken.
- Serve the oyster sauce and fish sauce and sprinkle the sugar on top of the chicken mix until it's completely integrated.
- Utilize your hands add the rice from the day into the pan, breaking any pieces. Mix the rice with a spatula. Cook and stir frequently for approximately 1 to 2 minutes.
- Incorporate to the Thai basil. Stir, and cook for one minutes or so until it is wilted in a delicious scent. Test the rice before serving and add salt if needed.
- Serve the rice right away with cucumbers as a side.