Traditional Thai Basil Fried Rice

Traditional Thai Basil Fried Rice

4.5 of 5 (2)
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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
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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.

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Member Ratings For This Recipe


  • Incredible!
    Great authentic taste - 9/30/15

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