Thai Basil Chicken Fried Rice 🍚🍃🐔
If you’re craving a vibrant and flavorful dish, Thai Basil Chicken Fried Rice is a fantastic choice. With a mix of spicy chilies, fragrant basil, and tender chicken, this dish is a true crowd-pleaser. Perfect for a quick weeknight meal or a special dinner, it combines savory elements with a touch of heat and freshness. Here’s how to make it!
Ingredients
For the Chicken Marinade:
- 250 grams (0.55 lbs) Chicken Thighs, boneless, skinless – cleaned, pat-dried, excess fat trimmed, and cut into bite-sized pieces 🍗
- 1 TSP Light Soy Sauce 🥢
- 1 TSP Fish Sauce 🐟
- ¼ TSP Ground White Pepper 🌶️
For the Sauce:
- 3 TBLS Oyster Sauce 🦪
- 1 TBLS Light Soy Sauce 🥢
- ½ TBLS Sweet Dark Soy Sauce 🍯
- 1 TSP White Sugar 🍬
- 1 TBLS Water (or chicken broth) 💧
For the Spicy Thai Basil Chicken Fried Rice:
- 6–7 Garlic Cloves – roughly chopped 🧄
- 6–10 Red Chilies (Bird’s eye preferred, but Holland or any small chilies will work too.), to taste – cut into halves or thirds depending on length 🌶️
- 4–10 Green Chilies (Bird’s eye preferred, but Holland or any small chilies will work too.), to taste – cut into halves or thirds depending on length 🌶️
- ¾ Yellow Onion – sliced into ¼-inch thick pieces 🧅
- 1 Large Red Chili – deseeded if desired and thinly sliced at an angle (reserve a few pieces for garnish) 🌶️
- 1.5 cups Thai Holy Basil Leaves (substitute with Italian basil or Thai sweet basil if unavailable) – washed and dried 🍃
- 2 TBLS Canola Oil (or any cooking oil with a high smoke point) 🛢️
- 3 cups Cooked Thai Rice (or use any long-grain rice, day-old rice works best) 🍚
To Serve:
- Cucumber Slices 🥒
- Fish Sauce with Chopped Chilies if desired 🐟🌶️
Instructions
1. Marinate the Chicken:
- Clean and trim any excess fat from the chicken thighs. Cut into bite-sized pieces and place in a medium mixing bowl.
- Add light soy sauce, fish sauce, and ground white pepper. Mix well and set aside. 🍗🥣
2. Prepare Fresh Ingredients:
- Roughly chop the garlic and red and green Bird’s eye chilies. Smash them into a coarse paste using a mortar and pestle.
- Slice the yellow onion and thinly slice the large red chili at an angle. Set aside a few pieces for garnish.
- Pick the holy basil leaves off the stems, then wash and dry them with paper towels. Set everything aside. 🧄🌶️🧅🍃
3. Make the Sauce:
- In a measuring cup or small bowl, combine the oyster sauce, light soy sauce, sweet dark soy sauce, sugar, and water. Mix until evenly combined and set aside. 🥢🦪🍯🍬💧
4. Cook the Chicken:
- Heat the canola oil in a large wok over high heat. Once hot, add the chicken and cook for 1-2 minutes, until no longer pink and the pieces start to brown. 🍗🔥
5. Cook Onion, Garlic Chili Paste, and Large Red Chili:
- Add the onion and cook for 30 seconds. Then add the smashed garlic chili paste and large red chili slices. Stir-fry for 30 seconds to combine. (Note: Open a window or turn on the exhaust fan if needed as it can become quite smoky.) 🧅🧄🌶️
6. Add Rice and Sauce:
- Add the rice and pour the sauce on top. Stir-fry for a minute, breaking up the clumps of rice as you go, until the rice is evenly coated in the sauce. 🍚🥢
7. Toss Through Holy Basil:
- Add the holy basil leaves and toss for 30 seconds until wilted. Switch off the heat. 🍃
8. Serve:
- Place two pieces of the reserved large red chili slices in a bowl. Spoon the fried rice into the bowl and press down with a spoon until even. Then tip onto a plate. Repeat for the remaining servings.
- Serve with cucumber slices and fish sauce with chopped chilies on the side if desired. (Alternatively, you can just plate the fried rice and garnish with chili slices if presentation isn’t a concern.) 🍛🥒
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: 550 Kcal
Servings: 4
Enjoy this spicy, aromatic Thai Basil Chicken Fried Rice that’s perfect for a quick and satisfying meal. The blend of fresh basil, spicy chilies, and savory sauce makes each bite a delicious experience. Bon appétit!
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THAI BASIL CHICKEN FRIED RICE 🍚🍃🐔
- Total Time: 30min
- Yield: 4 1x
Ingredients
For the Chicken Marinade:
250 grams (0.55 lbs) Chicken Thighs, boneless, skinless – cleaned and pat-dried, excess fat trimmed, and cut into bite-sized pieces 🍗
1 TSP Light Soy Sauce 🥢
1 TSP Fish Sauce 🐟
¼ TSP ground White Pepper 🌶️
For the Sauce:
3 TBLS Oyster Sauce 🦪
1 TBLS Light Soy Sauce 🥢
½ TBLS Sweet Dark Soy Sauce 🍯
1 TSP White Sugar 🍬
1 TBLS Water (or chicken broth) 💧
For the Spicy Thai Basil Chicken Fried Rice:
6–7 Garlic cloves – roughly chopped 🧄
6–10 Red Chilies (Bird’s eye preferred, but Holland or any other small chilies will work too.), to taste – cut into halves or thirds depending on length 🌶️
4–10 Green Chilies (Bird’s eye preferred, but Holland or any other small chilies will work too.), to taste – cut into halves or thirds depending on length 🌶️
¾ Yellow Onion – sliced into ¼-inch thick pieces 🧅
1 Large Red Chili – deseeded if desired and thinly sliced at an angle (reserve a few pieces for garnish) 🌶️
1.5 cups Thai Holy Basil Leaves (substitute with Italian basil or Thai sweet basil if unavailable) – washed and dried 🍃
2 TBLS Canola Oil (or any other cooking oil with a high smoke point) 🛢️
3 cups cooked Thai rice (or use any other long-grain rice, day old rice works best) 🍚
To Serve:
Cucumber slices 🥒
Fish sauce with chopped chilies if desired 🐟🌶️
Instructions
1️⃣ Marinate the chicken: Clean and trim off any excess fat from the chicken thighs. Then cut into bite-sized pieces and add to a medium sized mixing bowl. Add the light soy sauce, fish sauce, and ground white pepper. Mix with a spoon until combined well, then set aside. 🍗🥣
2️⃣ Prepare the fresh ingredients: Roughly chop the garlic and red and green Bird’s eye chilies. Then smash them into a coarse paste using a mortar and pestle. Slice the yellow onion, and thinly slice the large red chili at an angle. Set aside a few pieces for garnish. Pick the holy basil leaves off the stems, then wash and dry them with some paper towels. Set everything aside. 🧄🌶️🧅🍃
3️⃣ Make the sauce: Combine the oyster sauce, light soy sauce, sweet dark soy sauce, sugar, and water in a measuring cup or small bowl. Mix until evenly combined and set aside. 🥢🦪🍯🍬💧
For the Spicy Thai Basil Chicken Fried Rice:
4️⃣ Cook chicken: Heat the canola oil in a large wok over high heat. Once hot, add the chicken and cook for 1-2 minutes, until no longer pink and the pieces start to brown. 🍗🔥
5️⃣ Cook onion, garlic chili paste, and large red chili: Add the onion and cook for 30 seconds. Then add the smashed garlic chili paste and large red chili slices. Stir-fry for 30 seconds to combine. (Note: Open a window or turn on the exhaust fan if needed. It can become quite smoky and pungent.) 🧅🧄🌶️
6️⃣ Add rice and sauce: Add the rice and pour the sauce on top. Stir-fry for a minute, breaking up the clumps of rice as you go, until the rice is evenly coated in the sauce. 🍚🥢
7️⃣ Toss through holy basil: Add the holy basil leaves and toss for 30 seconds until wilted, then switch off the heat. 🍃
8️⃣ To Serve: Place two pieces of the reserved large red chili slices in a bowl. Spoon the fried rice into the bowl and press down with the spoon until even. Then tip onto a plate. Repeat for the remaining servings. Serve with cucumber slices, and fish sauce with chopped chilies on the side if desired. (Note: Alternatively, you can just plate the fried rice and garnish with the chili slices if you’re not particular about presentation.) 🍛🥒
- Prep Time: 15min
- Cook Time: 15min
Nutrition
- Calories: 550 Kcal