Traditional Thai Basil Fried Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 327.8
- Total Fat: 9.9 g
- Cholesterol: 13.7 mg
- Sodium: 474.2 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 0.8 g
- Protein: 10.8 g
View full nutritional breakdown of Traditional Thai Basil Fried Rice calories by ingredient
Introduction
How I learned to make it from friends of family! Yes, the fats are alarming and probably from the chicken and cannot be helped. You can probably make a healthier version of this with shrimp.Note: I omitted the usual Fish Sauce because it is not listed and it is so salty that I usually try to omit it or use very little. However, if you aren't watching your sodium as closely as I am go right ahead! It really does add an authentic thai flavor.
I'll probably post my healthier take on this soon.
Second note: BASIL IS FRESH BASIL. Not herbal. How I learned to make it from friends of family! Yes, the fats are alarming and probably from the chicken and cannot be helped. You can probably make a healthier version of this with shrimp.
Note: I omitted the usual Fish Sauce because it is not listed and it is so salty that I usually try to omit it or use very little. However, if you aren't watching your sodium as closely as I am go right ahead! It really does add an authentic thai flavor.
I'll probably post my healthier take on this soon.
Second note: BASIL IS FRESH BASIL. Not herbal.
Number of Servings: 6
Ingredients
-
* White Rice, long grain, 6 cups cooked
* Sesame Oil, 0.25 cup (Stir fry or chili oil also okay)
* Basil, 2 tbsp - FRESH
* Garlic, 10 cloves (More just means more flavor!)
* Chicken Breasts, about 4. Chopped into 1 inch bits
* Serrano Peppers, 1 pepper
* *Oyster Sauce, 4 tbsp
* *Kikkoman Lite Soy Sauce, 4 tbsp
Directions
(Prep time can be knocked right down to 15 minutes if you make your rice a day ahead. I put the prep time because if you dont, you need to refrigerate or freeze the rice for about 2 and a half hours.)
1. Medium high to high heat- Use a wok or large skillet to heat sesame oil in, once it is hot enough to cook add garlic, chopped serrano pepper and chicken. A mortar and pestle is a traditional way to crush the garlic and peppers but a knife's flat edge can also be used. I tend to chop the pepper and use minced garlic. 2 minutes
2. Cook chicken at medium-high heat with the garlic and pepper mix until thoroughly heated through. About 7 minutes
3. Add cold rice, fish sauce or soy sauce, oyster sauce and stir-fry the rice until its coated/brown. About 4 minutes, more if you like the heat to further crisp the rice a bit.
4. Add fresh basil and stir about for another minute or two. (I like to add some dried basil with the fresh for extra taste.
5. Serve!
Number of Servings: 6
Recipe submitted by SparkPeople user PITCHEH.
1. Medium high to high heat- Use a wok or large skillet to heat sesame oil in, once it is hot enough to cook add garlic, chopped serrano pepper and chicken. A mortar and pestle is a traditional way to crush the garlic and peppers but a knife's flat edge can also be used. I tend to chop the pepper and use minced garlic. 2 minutes
2. Cook chicken at medium-high heat with the garlic and pepper mix until thoroughly heated through. About 7 minutes
3. Add cold rice, fish sauce or soy sauce, oyster sauce and stir-fry the rice until its coated/brown. About 4 minutes, more if you like the heat to further crisp the rice a bit.
4. Add fresh basil and stir about for another minute or two. (I like to add some dried basil with the fresh for extra taste.
5. Serve!
Number of Servings: 6
Recipe submitted by SparkPeople user PITCHEH.
