Description
Spicy Thai basil chicken fried rice delivers a flavor-packed punch of authentic Southeast Asian cuisine. Fragrant herbs, tender chicken, and perfectly crisp rice create a quick, satisfying meal that transports you straight to Bangkok’s bustling street kitchens.
Ingredients
Scale
Protein:
- 250 grams (0.55 pounds) chicken thighs, boneless, skinless, cleaned and pat-dried, excess fat trimmed, and cut into bite-sized pieces
Seasonings and Sauces:
- 1 tablespoon light soy sauce
- 3 tablespoons oyster sauce
- 1 teaspoon light soy sauce
- ½ tablespoon sweet dark soy sauce
- 1 teaspoon fish sauce
- ¼ teaspoon ground white pepper
- 1 teaspoon white sugar
- 1 tablespoon water (or chicken broth)
Garnish and Optional Additions:
- Cucumber slices
- Fish sauce with chopped chilies (optional)
Instructions
- Trim chicken thighs and slice into bite-sized pieces. Create a marinade using light soy sauce, fish sauce, and ground white pepper. Thoroughly coat chicken and let rest.
- Prepare aromatics by finely chopping garlic and Bird’s eye chilies. Crush them into a coarse paste using a mortar and pestle. Slice yellow onion and thinly cut red chili at an angle. Preserve some red chili slices for garnish.
- Craft a unified sauce by blending oyster sauce, light soy sauce, sweet dark soy sauce, sugar, and water. Whisk until ingredients integrate seamlessly.
- Preheat a wok with canola oil over intense heat. Introduce marinated chicken and sear until golden and fully cooked, approximately 1-2 minutes.
- Incorporate onions and continue cooking. Add the aromatic garlic-chili paste and red chili slices. Stir-fry vigorously to develop complex flavor profiles.
- Introduce rice and drizzle prepared sauce. Aggressively mix, breaking rice clusters and ensuring uniform sauce distribution.
- Gently fold holy basil leaves into the mixture, allowing them to wilt and release their distinctive fragrance. Remove from heat immediately.
- Transfer fried rice into serving dishes, strategically placing reserved chili slices for visual appeal. Accompany with cucumber slices and optional fish sauce with chopped chilies.
Notes
- Prep ahead by marinating chicken and chopping ingredients to streamline cooking process and ensure quick, efficient meal preparation.
- Be cautious of high heat and potential smoke when stir-frying ingredients, so ventilate kitchen and have exhaust fan ready.
- Use fresh holy basil for authentic Thai flavor, as it provides a unique aromatic profile distinct from regular sweet basil.
- Balance heat levels by adjusting amount of Bird’s eye chilies to suit personal spice tolerance without compromising traditional taste.
- Select day-old rice for best texture, as slightly dried rice prevents clumping and creates perfect fried rice consistency.
- Serve immediately after cooking to enjoy maximum flavor and maintain the vibrant, fresh characteristics of Thai street food.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 2
- Calories: 370
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg