Thai Chicken Fried Rice with Basil Kao Pad Krapao
Elevate your weeknight dinners with Thai Chicken Fried Rice with Basil (Kao Pad Krapao), a fragrant and flavor-packed dish that’s ready in just 30 minutes! This authentic Thai recipe combines tender bites of chicken, aromatic garlic, fiery Thai bird’s eye chilies, and fresh Thai basil, all stir-fried with fluffy jasmine rice to create an irresistible medley of savory, spicy, and slightly sweet flavors. The addition of soy sauce, fish sauce, and oyster sauce provides a rich umami depth, while scrambled eggs add texture and heartiness. Quick to prepare in a single wok or skillet, it’s a perfect balance of simplicity and bold flavors. Serve this crowd-pleaser with lime wedges for a citrusy brightness that completes the dish. Perfect for Thai cuisine enthusiasts and anyone craving vibrant fried rice with a delicious twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 1 pound Chicken breast or thighs, diced
- 2 large Shallots, finely chopped
- 6 cloves Garlic cloves, minced
- 4 pieces Thai bird's eye chilies, finely chopped
- 1 cup Thai basil leaves
- 3 tablespoons Vegetable oil
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1.5 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 2 large Eggs, lightly beaten
- 1 optional Lime wedges, for serving
Instructions
Prepare all your ingredients before starting: Dice the chicken into small bite-sized pieces, chop the shallots, garlic, and chilies, and measure out the sauces and rice.
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble them until just set. Remove from the pan and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok. Once hot, add the minced garlic and chilies. Stir-fry for about 30 seconds until fragrant.
Increase the heat to high and add the diced chicken. Stir-fry until the chicken is fully cooked, about 4–5 minutes.
Add the chopped shallots and stir-fry for another 1–2 minutes until soft.
Push the chicken and shallots to one side of the wok and add the cooked jasmine rice. Break up any clumps and mix everything together thoroughly.
Pour in the soy sauce, fish sauce, oyster sauce, and sugar. Stir-fry everything until the rice is evenly coated and heated through.
Add the scrambled eggs back into the wok, breaking them into small pieces as you mix them in.
Turn off the heat and toss in the Thai basil leaves. Stir just until the basil wilts from the heat of the fried rice.
Serve immediately with lime wedges on the side for an optional squeeze of brightness before eating.
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 15.4 g | ||
| Protein | 193.2 g | 386% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 752 mg | 58% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 3411 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
