-
-
My review
Thai Spicy Basil Chicken Fried Rice
ErinInVegas
"This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 794 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
- Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
- Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 794 calories; 22.1 g fat; 116.4 g carbohydrates; 29.1 g protein; 46 mg cholesterol; 469 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 110153 Ratings
-
-
-
-
-
Most helpful positive review
12/22/2007
I am a connoisseur of Thai Basil Chicken dishes, and this recipe is my favorite with a few modifications. I added 2 tblsp soy sauce to the oil/pepper/garlic after frying a bit. You should also...
Most helpful critical review
10/2/2011
Rice was too wet for my liking. Perhaps too much oil.
Most helpful
Most positive
Least positive
Newest
12/22/2007
I am a connoisseur of Thai Basil Chicken dishes, and this recipe is my favorite with a few modifications. I added 2 tblsp soy sauce to the oil/pepper/garlic after frying a bit. You should also...
7/14/2008
Yummy! I'm a vegetarian who doesn't eat fish products--so I substituted fish sauce for soy sauce, and substituted oyster sauce for a mushroom stir-fry sauce I bought at an asian market. Instead ...
6/3/2010
This is a great recipe. Here are my recommended changes: 1) Use 4 to 8 Thai "bird's eye" chili peppers instead of serranos. 2) Add the bell pepper when the chicken and onion are nearly done cook...
3/13/2009
I did what one reviewer suggested and added the fish sauce and oyster sauce in the oil for a bit before adding the chicken. This is an old trick my mom uses to take the strong fish smell out of ...
9/30/2008
This recipe had very genuine thai flavor. Instead of sugar I substituted a bit of honey and only used a drizzle of oil to cut back on the fat. I also used brown rice and added a few handfuls of ...
2/17/2010
As is, this recipes is just so-so. With a few modifications, it can be great! I use soy sauce instead of oyster sauce and I add a few extra tablespoons of it - but that's just a personal choice....
11/14/2007
This recipe was easy to make and it was very tasty. It is close to the dish I usually order at the Thai restaurants.
2/16/2012
This recipe is easily one of my very favorite things to cook! All my friends LOVE and RAVE about it! I cook this in my giant, propane, outdoor wok that I bought from Bass Pro Outlets...cooking...
12/11/2011
For a healthier version, I cut the oil in half and use olive oil and brown rice instead. I also use a package of firm tofu in the mix. Additionally, I'll use extra vegetables such as mushroom...