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Thai Basil Chicken Fried Rice

A delightful combination of tender chicken, fragrant jasmine rice, and aromatic Thai basil, this dish brings warmth and comfort to your dining table in under 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz chicken breast, boneless skinless, cut into bite-size pieces Use fresh chicken; if frozen, ensure it's fully thawed.
  • 2 tsp soy sauce Adds depth and umami.
  • 1/4 tsp sugar Enhances overall flavor.
  • 1 tbsp water Helps in marinating the chicken.
  • 1 1/2 tbsp Thai chili paste Adjust according to heat preference.
  • 2-3 tsp fish sauce Essential for authenticity.
  • 3 tbsp neutral oil Canola oil recommended.
  • 2 eggs eggs For added richness.
  • 4 cloves garlic, chopped Chop finely for more flavor.
  • 1/2 to 1 tsp roasted chili flakes Adjust spice level as desired.
  • 12.5 oz cooked jasmine rice Day-old rice is best to prevent mushiness.
  • 1/2 cup diced onion Adds base flavor.
  • 3 tbsp sliced fresh chilies Optional for fresh heat.
  • 1 cup Thai basil leaves Fresh is best; substitute with regular basil if necessary.
  • Lime wedges for serving Adds brightness to the dish.
  • Cucumber slices for serving For contrast and refreshment.

Method
 

Preparation
  1. In a bowl, combine the bite-sized chicken pieces with soy sauce, sugar, water, Thai chili paste, and fish sauce. Let this marinate for a minimum of 15 minutes.
  2. Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of oil and then add the marinated chicken. Sear until browned, about 5 minutes. Remove and set aside.
  3. In the same pan, add about a teaspoon of oil if needed, then crack in the two eggs. Scramble until slightly set and then remove from the pan.
  4. Add another tablespoon of oil if necessary. Add chopped garlic and roasted chili flakes, stirring until fragrant for about 30 seconds.
  5. Toss in the cooked jasmine rice, mixing it thoroughly with the garlic, followed by diced onions. Stir until onions begin to soften, around 2-3 minutes.
  6. Fold in scrambled eggs and the seared chicken, mixing well to ensure the rice is coated.
  7. Turn off the heat and mix in fresh chilies and Thai basil leaves until just wilted.
  8. Plate the Thai Basil Chicken Fried Rice, garnished with lime wedges and cucumber slices.

Notes

Keep ingredients prepped in advance to streamline cooking. Avoid overcrowding the pan and ensure rice is dry to prevent mushiness.