Thai Spicy Basil Chicken Fried Rice Recipe
This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! Thai basil 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.
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 rec
It was awesome to make one of my favorite restaurant dishes and have it turn out succesfully - and for much cheaper cost! This will become a regular event at my house. My only problem was that my grocery store didn't have serrano or thai chili peppers, so I bought dried arbol peppers from the mexi aisle. Used 10 that I had soaked in water and chopped up, but it wasn't spicy enough so I added a tsp of korean chili paste. Next time I will try soaking the peppers in the oil that I fry with so that I do not lose any of the heat of the pepper to the water. Also, to add some healthy stuff I added a bag of stir fry veggies from the produce aisle - Fantastic! Just a note, if you are like me and do not have a wok - do not try to increase amount of rice - my pan didn't really fry the rice like it should have so it was a little greasy feeling, I think that it would have been okay if I had a larger heat surface like the wok. That being said, I did reduce the amount of oil, 1/4 cup fine with the veggies since as th
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!
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 the fish sauce. I also had to add two extra cups of rice since it was quite wet. I'll have to try seafood or beef next time. Excellent dish!
I was searching for recipes to use up some of the thai basil from my garden and I found this one. It is an excellent dish with amazing flavor!
Loved it! I was short on time so I substituted the rice for couscous, and used chili sauce instead of the serrano peppers (I didn't have any). Will definitely make this again.
This recipe was easy to make and it was very tasty. It is close to the dish I usually order at the Thai restaurants.