Description
Whipping up this Thai Basil Chicken Fried Rice turns your kitchen into a flavor paradise, where fresh herbs dance with perfectly crispy rice. Fragrant and satisfying, this dish delivers comfort straight from the wok to your plate.
Ingredients
Scale
Protein:
- 2 cups chicken
Supporting Ingredients:
- 3 cups jasmine rice
- 1 cup Thai basil leaves
Seasonings and Flavorings:
- 4 cloves garlic
- 2–3 bird’s eye chilies
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable or peanut oil
- Lime wedges
Instructions
- Warm 2 tablespoons of vegetable oil in a wok over medium-high heat, ensuring your cooking surface is evenly heated.
- Crush 4 garlic cloves and chop 2-3 bird’s eye chilies, then sauté them for exactly 30 seconds until their aromatic essence fills your kitchen.
- Add 2 cups of diced chicken, moving them constantly in the hot wok until each piece turns golden and reaches an internal temperature of 165°F.
- Nudge your cooked chicken to one side of the wok, creating a clear space for your 3 cups of day-old jasmine rice.
- Pour 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce directly over your rice, then integrate all ingredients thoroughly.
- Grab your 1 cup of fresh Thai basil leaves and scatter them across the rice, stirring for exactly 30 seconds until they become slightly wilted and release their fragrant oils.
- Transfer your steaming fried rice to serving plates, accompanied by zesty lime wedges to enhance your dish’s bright, tangy profile.
Notes
- Use day-old cold rice for the best texture and to prevent the rice from becoming mushy during stir-frying.
- Choose Thai basil over sweet basil for an authentic flavor that brings a peppery, anise-like taste to the dish.
- Adjust the chili level to match your heat tolerance by removing seeds or using fewer chilies for a milder version.
- For a vegetarian adaptation, replace chicken with firm tofu or extra vegetables like bell peppers and mushrooms.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 870 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 70 mg