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Thai Basil Fried Rice With Chicken

This aromatic Thai basil fried rice with chicken is easy to make and tastes incredibly delicious! This recipe is packed with a punch from the Thai chile peppers and a unique flavor from the fresh Thai basil leaves. 
Course Main Dishes, Side Dishes
Cuisine Thai
Keyword Spicy chili basil fried rice
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 people
Calories 373.85kcal
Author Freda Dias

Ingredients

For the chicken marinade

  • 1 boneless, skinless chicken breast, around 200 grams
  • 1/2 tablespoon light soy sauce
  • 1/4 teaspoon ground black pepper

For the sauce mix

  • 2 tablespoons Thai oyster sauce
  • 1 tablespoon Thai fish sauce
  • 1 to 2 teaspoons dark soy sauce, optional
  • 1/2 tablespoon dark or light brown sugar

For the basil fried rice

  • 3 cups cooked jasmine rice, approx 450 grams
  • 2 tablespoons vegetable oil
  • 5 large garlic cloves 18 grams
  • 5 to 6 Thai bird's eye chiles. diced finely 4 grams
  • 1/2 cup sliced white onion or shallot, 60 grams
  • 1/2 cup thinly sliced red bell pepper, 70 grams
  • 1 cup Thai basil leaves 18 grams
  • lime to serve
  • Cold cucumber slices, to serve

Instructions

  • Marinate chicken with light soy sauce and ground black pepper. This is an optional step, but I feel it infuses the meat with some flavor.
  • Pound garlic cloves and Bird's eye chiles in a mortar and pestle until it turns into a coarse paste. Set aside.
  • Add oyster sauce, fish sauce, dark soy sauce, and dark or light brown sugar in a small bowl. Mix until well combined.
  • Heat oil in a wok or a heavy-bottomed skillet/cast iron pan over medium, add garlic and Thai chili mixture, saute until fragrant. Do not burn the red chili-garlic mixture.
    Tip: Make sure to turn on your kitchen exhaust fan, range hood, or open the kitchen windows to avoid inhaling the chili pepper fumes.
  • Add chicken strips in a single layer, leave undisturbed for about a minute or so (depending on how thick the pieces are) to get a good sear. Then stir-fry the chicken until is almost cooked through and turns a light golden color.
  • Next, add sliced onions and red bell peppers, saute until onions turn translucent and peppers turn crisp-tender.
  • Add the sauce mixture, cook for another minute.
  • Add jasmine rice and cook, tossing the rice until everything is combined and heated through, about 3 to 4 minutes. 
  • Check for seasoning and add salt if needed. I didn't need to add any salt.
  • Add Thai basil leaves, switch off the heat, toss gently, until the leaves wilt.

Video

Notes

Please refer to the storage suggestions, recipe tips, variations & FAQs section mentioned in the post for more info related to the recipe. 
Feel free to increase the Bird's eye chile peppers if you like it super spicy.
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

Nutrition

Serving: 1serving | Calories: 373.85kcal | Carbohydrates: 50.96g | Protein: 16.31g | Fat: 11.15g | Saturated Fat: 1.69g | Polyunsaturated Fat: 4.24g | Monounsaturated Fat: 4.37g | Cholesterol: 34.36mg | Sodium: 1006.93mg | Potassium: 362.15mg | Fiber: 1.66g | Sugar: 3.85g | Vitamin A: 281.51IU | Vitamin C: 30.9mg | Calcium: 53.34mg | Iron: 1.04mg