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Spicy Chicken and Basil Fried Rice
By Marion Grasby · marionskitchen.com
Serves 4
A fragrant Thai-style fried rice with chicken, holy basil, and a fiery garlic-chilli paste.
| prepPrepare 3 cups cooked long-grain rice (day old is best) | ||||||
| 2 tsp fish sauce (for marinade) | Marinate chicken | Add chicken, stir-fry 3–4 min until cooked | Add rice & sauce, stir-fry until combined | Toss in basil, remove from heat | Plate rice, top with egg, serve with cucumber & lime | |
| ¼ tsp white pepper | ||||||
| 4 garlic cloves, roughly chopped | Pound garlic, chillies & salt to paste | Add paste, cook 30 sec | ||||
| 6 birdseye chillies | ||||||
| ½ tsp sea salt | ||||||
| 60 ml oyster sauce | Mix oyster sauce, soy, fish sauce & sugar | |||||
| 15 ml Chinese light soy sauce | ||||||
| 15 ml fish sauce | ||||||
| 1 tsp white sugar | ||||||
| 30 ml vegetable oil | Heat oil, cook onion 30 sec | |||||
| 1 small onion, sliced | ||||||
| 300 g thinly sliced chicken thighs | ||||||
| 3 cups cooked long-grain rice (day old is best) | ||||||
| 1 cup holy basil leaves | ||||||
| 4 crispy fried eggs, to serve (optional) | ||||||
| cucumber slices, to serve | ||||||
| lime wedges, to serve | ||||||
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