Best Thai Spicy Basil Chicken Fried Rice Recipes

THAI SPICY BASIL CHICKEN FRIED RICE

Thai Spicy Basil Chicken Fried Rice image

This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.

Provided by ErinInVegas

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon white sugar
½ cup peanut oil for frying
4 cups cooked jasmine rice, chilled
6 large cloves garlic clove, crushed
2 serrano peppers, crushed
1 pound boneless, skinless chicken breast, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups sweet Thai basil
1 cucumber, sliced
½ cup cilantro sprigs

Steps:

Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell 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.
Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Nutrition Facts : Calories 794.1 calories, Carbohydrate 116.4 g, Cholesterol 46.1 mg, Fat 22.1 g, Fiber 3 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 469.1 mg, Sugar 3.6 g

THAI SPICY BASIL CHICKEN FRIED RICE

Thai Spicy Basil Chicken Fried Rice image

I had this at a recent potluck and it was wonderful! Make sure you use Thai Basil as it has a very different taste from Italian Basil. This recipe is fast and fairly easy to make, but requires constant stirring."

Provided by trick

Categories Asian

Time 45m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons oyster sauce
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon white sugar
1/2 cup peanut oil (for frying)
4 cups cooked jasmine rice, chilled
6 garlic cloves, crushed
2 serrano peppers, crushed
1 lb chicken breast, boneless, skinless, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups Thai basil
1 cucumber, sliced (optional)
1/2 cup fresh cilantro stem (optional)

Steps:

Whisk together the oyster sauce, fish sauce, soy sauce, and sugar
Heat the oil in a wok over medium-high heat until the oil begins to smoke.
Add the mixture of oyster sauce, fish sauce, soy sauce, and sugar.
Stir for a minute or two to heat.
Add the garlic and Serrano peppers, stirring quickly.
Stir in the chicken, bell pepper, and onion. 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.
Remove from heat and mix in the basil leaves.
Garnish with sliced cucumber and cilantro as desired.

Nutrition Facts : Calories 436.6, Fat 25.4, SaturatedFat 5.1, Cholesterol 48.4, Sodium 1108.5, Carbohydrate 31.1, Fiber 2.3, Sugar 2.8, Protein 20.2

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