If you know me well, you know that I absolutely love chicken fried rice. Specifically, Thai chicken fried rice (and, yes, there is definitely a difference). Whenever I visit Thailand one of the first things I do is stop by a street vendor and order a plate of chicken fried rice. In my book, there is just nothing that tastes better. I’ve never been able to replicate the street version exactly but occasionally I do get close and this recipe for Thai basil chicken fried rice, if not exactly the way they make it on the streets in Bangkok, is pretty close. And either way, it’s delicious in it’s own right.
I stop by the Asian market by my apartment quite often and I almost always pick up a bunch of Thai basil but I never can actually use the entire bunch before it starts to go bad. Last night, I opened the fridge to see what I would make for dinner and saw the large bunch of Thail basil sitting on the middle shelf. I sighed. I used it in a chicken dish earlier in the week and now I couldn’t think of any other use for it. I knew it would probably go bad. And then I remembered seeing a Thai basil chicken fried rice recipe on pinterest. I couldn’t find the pin but I knew how to make fried rice and I decided to add the Thai basil to it and make up my own version. Here’s what I came up with:
Thai basil chicken fried rice
1/4 cup canola oil, plus 1 teaspoon
1 onion, diced
4 cloves of minced garlic
3 Thai chilis or birds eye chilis, minced (This makes it spicy. If you don’t want that much heat remove the seeds or cut back on 1 chili)
2 chicken breasts, cut into bite sized pieces
1 cup frozen peas
4 cups of cooked white rice
3 tablespoons of soy sauce, low sodium
1 tablespoon of fish sauce
1 teaspoon of sugar
1/2 cup of chopped Thai basil
1. In a wok or non-stick pan, heat 1/4 cup of canola oil over medium-high heat
2. Once the oil is hot, add the onion and stir fry for 1 minute.
3. Add the garlic and chili and stir fry for 30 seconds
4. Add the chicken and stir fry until cooked through, 3-4 minutes
5. Add the frozen peas and stir fry for 1 minute
6. Add the rice, mix together with the other ingredients. Add in the soy sauce, fish sauce and sugar and mix well.
7. Turn off the heat but leave the pan on the burner
8. In a separate pan, heat 1 teaspoon of canola oil over medium heat. Add the two eggs to the pan and scramble.
9. Transfer the eggs to the pan with the rice and stir to combine.
10. Sprinkle the Thai basil over the top of the dish and stir.
By the way, peas are not necessarily authentic to Thai cooking but I add them to just about everything :).