Thai Spicy Basil Chicken Fried Rice
Elevate your weeknight meals with this vibrant and flavorful Thai Spicy Basil Chicken Fried Rice! Bursting with aromatic Thai basil, fiery red chili peppers, and tender pieces of stir-fried chicken, this dish packs the perfect balance of heat and savory depth. Made with day-old jasmine rice for the ultimate texture, this quick and easy recipe comes together in just 30 minutes, featuring a bold sauce blend of soy, oyster, and fish sauces with a touch of dark soy for richness. Finished with scrambled eggs, fresh scallions, and a zesty squeeze of lime, this Thai-inspired fried rice is a complete meal that’s as satisfying as it is authentic. Perfect for busy weeknights or a flavorful, homemade Thai dinner, this dish will keep you coming back for more.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 4 cups Cooked jasmine rice (day-old, chilled)
- 2 tablespoons Vegetable oil
- 4 cloves Garlic cloves, minced
- 2 pieces Red chili peppers, finely chopped (adjust to taste)
- 1 piece Shallot, thinly sliced
- 1 cup Thai basil leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Sugar
- 2 pieces Eggs, lightly beaten
- 2 stalks Scallions, chopped
- 4 pieces Lime wedges, for serving
Instructions
Cut the chicken breast into thin, bite-sized pieces and set aside.
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar until well combined. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and chopped chili peppers to the hot oil and stir-fry for about 30 seconds until fragrant.
Add the sliced chicken to the wok and stir-fry for 3-5 minutes, or until the chicken is fully cooked.
Push the chicken to one side of the wok and add the remaining 1 tablespoon of vegetable oil to the empty side.
Pour the beaten eggs into the empty side of the wok and scramble until just set, then mix them with the chicken.
Add the cooked jasmine rice to the wok and stir to combine everything evenly.
Pour the prepared sauce over the rice and toss well to coat all the ingredients.
Add the sliced shallot and Thai basil leaves to the wok and stir-fry for another 1-2 minutes, allowing the basil to wilt and release its aroma.
Sprinkle the chopped scallions over the fried rice and give it a final toss.
Serve the Thai Spicy Basil Chicken Fried Rice hot with lime wedges on the side for added zing.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.1 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 758 mg | 16% | |
*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.
