A spicy fried rice with green chillies, fresh basil and coriander. You can also use pork fillet, bacon or prawns instead of chicken.
Mega easy, tasty and aromatic. I used ptawns instead of chicken. - 03 Apr 2018
This was fabulous. We eat a lot of Thai food, so the ingredients really caught my eye. The only changes I made this time were: substituted one of the tbl of veg oil with sesame oil, prawns instead of chicken, reserved one of the tbl of cilantro and sprinkled it on top of the rice to serve, and squeezed fresh lime over the entire dish. My husband said it reminded him of the rice he had in Thailand. (I did not know what kind of "green" chile the original recipe calls for. In San Diego, all types of chiles are available, so I used jalapeno.) Next time, I will add an egg, reduce the oil by at least a tbl, and top with chopped roasted peanuts (unsalted). 03/22/09: I have made this recipe several times since this review. Now I use a bit less oil, but still use 2 parts canola to 1 part sesame oil. Before I add the rice I scramble in 1-3 beaten eggs (sometimes I double the recipe). I add the unsalted chopped peanuts before serving. I have also made with just chicken, just shrimp, and a mixture of chicken and shrimp. It is so good. - 01 Mar 2007 (Review from Allrecipes US | Canada)
This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. I made mine without the chicken and cilantro; threw in a handful of julienned carrots with the garlic and cooked for a couple of minutes; turned the heat up really high and added the rice, then made a well in the center and scrambled an egg and mixed it in. I then added the sugar, fish sauce, and soy sauce, along with a scant teaspoon of sesame oil, which in my opinion is a necessary ingredient for authentic-tasting fried rice. Don't skimp on the fresh basil either; wow, that is a great taste! I don't have a wok or a gas stove, but even with a large skillet on an electric stove, this worked really well. Just remember to turn the heat up really high before adding in the rice, so that it cooks quickly and doesn't get "gummy". My DH raved about this fried rice!! He thought it was fantastic, and my 3-year old gobbled it up as well. Be sure to double the recipe if you want to have even a chance at leftovers. It's good cold or rewarmed. This will become a staple in my recipe repertoire. - 07 Jun 2007 (Review from Allrecipes US | Canada)