Thai basil and chicken fried rice

    Thai basil and chicken fried rice

    (145)
    28saves
    40min


    128 people made this

    About this recipe: This Thai chicken fried rice is deliciously spicy, but if you prefer your food milder, use less chillies. It's a great way of using up leftover rice. The star of the dish is the Thai sweet basil, it has a completely different flavour to Italian basil.

    Ingredients
    Serves: 6 

    • 3 tablespoons oyster sauce
    • 2 tablespoons fish sauce
    • 1 teaspoon caster sugar
    • 125ml groundnut oil for frying
    • 775g cooked jasmine rice, chilled
    • 6 large cloves garlic, crushed
    • 1-2 Scotch bonnet chillies or to taste, crushed
    • 450g skinless chicken breast, cut into thin strips
    • 1 red pepper, seeded and thinly sliced
    • 1 onion, thinly sliced
    • 85g Thai sweet basil
    • 1 cucumber, sliced
    • 25g coriander sprigs (optional)

    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Whisk together the oyster sauce, fish sauce and sugar in a bowl.
    2. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and Scotch bonnet chillies, stirring quickly. Stir in the chicken, pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
    3. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and coriander, if desired.

    Thai sweet basil

    Can be found in Chinese/Oriental grocery stores. If unavailable, substitute in Italian basil.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (145)

    Reviews in English (145)

    by
    143

    I am a connoisseur of Thai Basil Chicken dishes, and this recipe is my favorite with a few modifications. I added 2 tblsp soy sauce to the oil/pepper/garlic after frying a bit. You should also add the fish/oyster sauce at this point before adding the other ingredients or it won't absorb evenly into the food - you'll probably get some bites that taste fishy. I also halved the oyster and fish sauce since the smell was...well..terrifying. With that amount it added perfectly to the flavor but wasn't a noticeable/dominant taste at all (no one would know it is in there). It's important to use fresh garlic. I also prefer to chop the chicken after slicing (or use ground chicken) so it absorbs more of the flavor. The hardest thing about this recipe is finding the Thai basil (different from Italian), I found it in an Asian market. You can substitute stir fry or wide rice noodles for the rice if you prefer. If you use wide rice noodles, it's best to chop them up a bit so they absorb the flavor. Wonderful recipe - I'm so excited I found it! This will be a weekly recipe in my house!  -  22 Dec 2007  (Review from Allrecipes US | Canada)

    by
    54

    Yummy! I'm a vegetarian who doesn't eat fish products--so I substituted fish sauce for soy sauce, and substituted oyster sauce for a mushroom stir-fry sauce I bought at an asian market. Instead of chicken, I added some delicious fried tofu. Great recipe!  -  14 Jul 2008  (Review from Allrecipes US | Canada)

    by
    37

    This is a great recipe. Here are my recommended changes: 1) Use 4 to 8 Thai "bird's eye" chili peppers instead of serranos. 2) Add the bell pepper when the chicken and onion are nearly done cooking so it won't overcook. 3) You can change the flavor of this dish a lot depending on when you add the fish/oyster sauce. Add it before the chicken and it will lose most of its characteristic Thai flavor. Add it a couple minutes after the chicken and you will keep some of the fishy Thai flavor. Or, add it with the rice as instructed here and you retain a lot of the fishy flavor!  -  03 Jun 2010  (Review from Allrecipes US | Canada)

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