Description
A vibrant and flavorful Thai Basil Chicken Fried Rice packed with aromatic herbs and savory goodness.
Ingredients
Scale
- 8 oz chicken breast, boneless skinless, cut into bite-size pieces
- 2 teaspoons soy sauce (low-sodium recommended)
- 1/4 teaspoon sugar
- 1 tablespoon water
- 1 1/2 tablespoons Thai chili paste (like Nam Prik Pao)
- 2–3 teaspoons fish sauce
- 3 tablespoons neutral oil (canola or vegetable oil)
- 2 eggs
- 4 cloves garlic, chopped
- 1/2 to 1 teaspoon roasted chili flakes
- 12.5 oz cooked jasmine rice (cooled, preferably leftover)
- 1/2 cup diced onion
- 3 tablespoons sliced fresh chilies (Thai chilies or your favorite variety)
- 1 cup Thai basil leaves
- Lime wedges for serving
- Cucumber slices for serving
Instructions
- Marinate the chicken with soy sauce, sugar, water, and Thai chili paste. Let it marinate for at least 15 minutes.
- Sear the chicken in a hot wok with oil until cooked through, about 5-7 minutes. Set aside.
- Scramble the eggs in the same pan until slightly marbled, about 1-2 minutes. Set aside.
- Sauté garlic and chili flakes in the pan until fragrant, about 30-45 seconds.
- Add the cooked jasmine rice, breaking apart any clumps and mixing well.
- Mix in the onion and fish sauce, cooking for an additional 1-2 minutes. Add back the scrambled eggs and chicken to warm through.
- Toss in fresh chilies and Thai basil, cooking until the basil wilts, about 1 minute. Serve with lime wedges and cucumber slices.
Notes
Use fresh ingredients for maximum flavor. Marinating chicken at room temperature improves flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg