Basil fried rice can be done in less than fifteen minutes. The key is to use of three types of chilies and fresh basil to get that fantastic flavor. The ingredients are all easy to get and prepare except for the Thai chili paste, which is unique.
If you like this recipe, run to the nearby Asian grocery store, where they are most likely to keep the Tahi chili paste as their regular stock.
Let’s get started.
A (main ingredients)
250g chicken breast meat
2 tsp light soy sauce
1/4 tsp salt
4 cloves garlic
5 bird's eye chilies
2 tbsp Thai chili paste
1/2 tsp chili flakes
1/2 onion, sliced
400g left-over rice
1 cup fresh basil leaves
2 eggs
vegetables oil for frying
B (stir-fry sauce)
1 tbsp of oyster sauce
1 tbsp of light soy sauce
1 tbsp of fish sauce
1 tsp of sugar
1 tbsp of water
C (garnish)
Lime wedges
Cucumber slices
Tomato slices
Method:
Preparation
- Cut the chicken breast meat into thin slices, about 1.5 inches in length.
- Marinate the chicken for half an hour with light soy sauce and salt.
- Stir-fry the chicken with some oil in the wok until lightly golden.
- Crush a few cloves of garlic and give them a few chops.
- Cut off the stem of the bird’s eye chiles. Remove the seeds.
- Grind the garlic and chili into a paste.
- Clean the fresh basil leaves thoroughly, then drain them in a colander before use.
- Add sufficient oil into the wok enough to cover an egg. Heat the oil to medium heat, crack an egg, and place it gently at the center of the oil. Let it fry undisturbed until the edges bubble up and turn crispy.
Fry the rice
- Heat the oil in the wok, add the leftover rice and use the wok spatula to break up all the lumps. - - - Gradually increase the heat from low-medium to medium-high. Continue stir-frying the rice until they jump and pop in the wok.
- Add the stir-fry sauce (B) gradually and continue to stir-fry at medium-high until the rice absorbs all the seasonings. Remove the rice from the wok.
- Heat some oil to saute the ground garlic and chili. Add some chili flakes and Thai chili paste to the wok when it turns aromatic.
- Return the cooked rice to the wok. Stir-fry over medium-high until the chili paste is incorporated with the rice thoroughly.
- Now add the chicken to the rice, and mix well.
- Finally, throw in a large handful of washed, fresh Thai basil leaves and stir-fry over high heat until the basil leaves start to wilt.
- Remove and serve with the fried egg, sliced cucumber, lime, and tomatoes.
#ThaiFriedRice #BasilFriedRice
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