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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."
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Ingredients
40 m servings 794 calsOriginal recipe yields 6 servings
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Directions
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- 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
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Reviews
Read all reviews 110156 Ratings
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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.
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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...