SPICY THAI BASIL FRIED RICE RECIPES

THAI SPICY BASIL CHICKEN FRIED RICE RECIPE | ALLRECIPES

Thai Spicy Basil Chicken Fried Rice Recipe | Allrecipes image

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.

Provided by ErinInVegas

Categories Fried Rice

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon white sugar
½ cup peanut oil for frying
4 cups cooked jasmine rice, chilled
6 large cloves garlic clove, crushed
2 serrano peppers, crushed
1 pound boneless, skinless chicken breast, cut into thin strips
1 red pepper, seeded and thinly sliced
1 onion, thinly sliced
2 cups sweet Thai basil
1 cucumber, sliced
½ cup cilantro sprigs

Steps:

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.

Nutrition Facts : Calories 794.1 calories, CarbohydrateContent 116.4 g, CholesterolContent 46.1 mg, FatContent 22.1 g, FiberContent 3 g, ProteinContent 29.1 g, SaturatedFatContent 3.4 g, SodiumContent 469.1 mg, SugarContent 3.6 g

THAI SPICY BASIL FRIED RICE RECIPE - FOOD.COM

Thai Spicy Basil Fried Rice Recipe - Food.com image

This is a great use of leftover rice. It's important to use Thai sweet basil to get the authentic Thai restaurant taste. And don't skip the fish sauce, it smells strong in the bottle, but it blends in nicely with the other ingredients when it's all put together. Also, make sure you use chilled rice, or you'll end up with mush.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons oyster sauce
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon white sugar
olive oil flavored cooking spray
4 cups cooked jasmine rice, chilled
6 large garlic cloves, chopped
2 Thai chiles, chopped (can use serranos)
1 red bell pepper, chopped
1 medium onion, chopped
1/2 cup egg substitute (like egg beaters, or can use 2 eggs)
8 ounces shrimp (or other protein, can use virtually any meat, fish, tofu, etc.)
2 cups Thai basil, leaves left whole
1/2 cup cilantro (optional)

Steps:

Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
Push ingredients in the wok/pan aside and quickly scramble the egg.
Add the oyster sauce mixture and stir everything together.
Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
Add more soy, oyster, or fish sauce, if necessary (or to taste).
When everything is blended together and rice is hot, remove from heat and stir in the basil.
Garnish with cilantro, if desired.

Nutrition Facts : Calories 188.2, FatContent 0.9, SaturatedFatContent 0.1, CholesterolContent 47.6, SodiumContent 1148.2, CarbohydrateContent 33.1, FiberContent 2.5, SugarContent 3.9, ProteinContent 11.6

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