Chicken Fried Rice with Thai Basil

    (150)
    40 minutes

    This is a great use for left over rice. It is a staple dish in the Thai diet. Adjust the spices to your own tastes.


    128 people made this

    Ingredients
    Serves: 6 

    • 3 tablespoons oyster sauce
    • 2 tablespoons fish sauce
    • 1 teaspoon white sugar
    • 1/2 cup peanut oil for frying
    • 4 cups cooked jasmine rice, chilled
    • 6 large cloves garlic clove, crushed
    • 2 chillies, finely diced
    • 500g boneless, skinless chicken breast, cut into thin strips
    • 1 red capsicum, seeded and thinly sliced
    • 1 onion, thinly sliced
    • 2 cups sweet Thai basil
    • 1 cucumber, sliced
    • 1/2 cup coriander

    Directions
    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Whisk together the oyster sauce, fish sauce and sugar in a bowl.
    2. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and chillies stirring quickly.
    3. Stir in the chicken, capsicum, onion and oyster sauce mixture; cook until the chicken is no longer pink.
    4. 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.
    5. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and coriander as desired.

    Thai Basil

    Thai basil has a different flavour to that of regular basil and makes a difference the recipe outcome. It can be purchased from the local Asian grocer.

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    Reviews and Ratings
    Global Ratings:
    (150)

    Reviews in English (108)

    by
    143

    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 add the fish/oyster sauce at this point before adding the other ingredients or it won't absorb evenly into the food - you'll probably get some bites that taste fishy. I also halved the oyster and fish sauce since the smell was...well..terrifying. With that amount it added perfectly to the flavor but wasn't a noticeable/dominant taste at all (no one would know it is in there). It's important to use fresh garlic. I also prefer to chop the chicken after slicing (or use ground chicken) so it absorbs more of the flavor. The hardest thing about this recipe is finding the Thai basil (different from Italian), I found it in an Asian market. You can substitute stir fry or wide rice noodles for the rice if you prefer. If you use wide rice noodles, it's best to chop them up a bit so they absorb the flavor. Wonderful recipe - I'm so excited I found it! This will be a weekly recipe in my house!  -  22 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    54

    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 of chicken, I added some delicious fried tofu. Great recipe!  -  14 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    37

    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 cooking so it won't overcook. 3) You can change the flavor of this dish a lot depending on when you add the fish/oyster sauce. Add it before the chicken and it will lose most of its characteristic Thai flavor. Add it a couple minutes after the chicken and you will keep some of the fishy Thai flavor. Or, add it with the rice as instructed here and you retain a lot of the fishy flavor!  -  03 Jun 2010  (Review from Allrecipes USA and Canada)

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