Spicy Chicken and Basil Fried Rice – Kao Pad Gkai Pad Gkaprow

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 303.2
  • Total Fat: 10.8 g
  • Cholesterol: 21.9 mg
  • Sodium: 519.3 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 14.3 g

View full nutritional breakdown of Spicy Chicken and Basil Fried Rice – Kao Pad Gkai Pad Gkaprow calories by ingredient
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Introduction

There are an unlimited number of variations on fried rice. Here's one recipe to get you started. There are an unlimited number of variations on fried rice. Here's one recipe to get you started.
Number of Servings: 6

Ingredients

    • 1/2 lb. boneless chicken, cut into small bite-size pieces
    • 6 cloves garlic, chopped
    • 3-4 shallots, thinly sliced (or substitute with a small onion)
    • 2-3 cups young Asian broccoli
    • 2 jalapeno, serrano or fresno hot chilli peppers *
    • 4 cups cold cooked leftover rice
    • 3-4 Tbs. peanut oil
    • 2 tsp. black soy sauce – the semi-sweet kind (or substitute with regular soy plus sugar)
    • 2 Tbs. fish sauce (nahm bplah), or to desired saltiness
    • 1+ cups basil leaves and flowers
    • Liberal sprinkling of powdered white pepper
    • 1 lime, cut into four wedges

Directions

Prepare the ingredients where instructed above. For the Asian broccoli, cut the stem ends at a very slanted angle into thin strips about 1 1/2 inches long and the leafy portion in segments about the same length. Keep the stemy pieces separate from the leafy pieces. *][ps\kjyo8Slice the chilli peppers into half circles or short slivers; do not remove the seeds if you wish a spicier fried rice (skip if you don’t want your fried rice to be spicy).
Crumble and break up the cold leftover rice so that the grains are no longer stuck together in big chunks. (If you do not have leftover rice, cook rice earlier in the day and cool completely before frying. Freshly cooked rice makes mushy fried rice if used when it is still warm.) Set aside.
Heat a wok over high heat until hot. Swirl in the oil to coat its surface and wait a few seconds for the oil to heat. Add the chopped garlic, followed a few seconds later with the chicken. Stir-fry half a minute, or until the chicken begins to lose its raw pink color. Toss in the sliced shallots and chillies. Stir and follow 15 seconds later with the broccoli stems. Stir-fry another 20 seconds before adding the leaves. Toss until leaves are partially wilted, then add the rice and toss well with all the ingredients in the wok.
Continue to stir-fry until the rice is well coated with the oil and has softened and begun to brown. Sprinkle evenly with some black soy sauce, enough to lightly color the grains. Stir some more, then sprinkle with fish sauce to the desired saltiness. Stir-fry until the broccoli is cooked to your liking, preferably still crisp and a vibrant green color. Toss in the basil and stir quickly for a few seconds to wilt and mix in with the rice. Sprinkle with white pepper. Stir well and transfer to serving plate(s).
Serve with a wedge of fresh lime for each serving. Squeeze the juice over the rice, as desired, before eating.


Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user LALASTRIVE.

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