Basil Chicken Fried Rice Recipes
THAI SPICY BASIL FRIED RICE
This is a great use of leftover rice. It's important to use Thai sweet basil to get the authentic Thai restaurant taste. And don't skip the fish sauce, it smells strong in the bottle, but it blends in nicely with the other ingredients when it's all put together. Also, make sure you use chilled rice, or you'll end up with mush.
Provided by Bolistoli
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
- Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
- Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
- Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
- Push ingredients in the wok/pan aside and quickly scramble the egg.
- Add the oyster sauce mixture and stir everything together.
- Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
- Add more soy, oyster, or fish sauce, if necessary (or to taste).
- When everything is blended together and rice is hot, remove from heat and stir in the basil.
- Garnish with cilantro, if desired.
THAI SPICY BASIL CHICKEN FRIED RICE
This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
Provided by ErinInVegas
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
- Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
- Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.
Nutrition Facts : Calories 794.1 calories, Carbohydrate 116.4 g, Cholesterol 46.1 mg, Fat 22.1 g, Fiber 3 g, Protein 29.1 g, SaturatedFat 3.4 g, Sodium 469.1 mg, Sugar 3.6 g
THAI SPICY BASIL CHICKEN FRIED RICE
I had this at a recent potluck and it was wonderful! Make sure you use Thai Basil as it has a very different taste from Italian Basil. This recipe is fast and fairly easy to make, but requires constant stirring."
Provided by trick
Categories Asian
Time 45m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together the oyster sauce, fish sauce, soy sauce, and sugar
- Heat the oil in a wok over medium-high heat until the oil begins to smoke.
- Add the mixture of oyster sauce, fish sauce, soy sauce, and sugar.
- Stir for a minute or two to heat.
- Add the garlic and Serrano peppers, stirring quickly.
- Stir in the chicken, bell pepper, and onion. Cook until the chicken is no longer pink.
- Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
- Remove from heat and mix in the basil leaves.
- Garnish with sliced cucumber and cilantro as desired.
Nutrition Facts : Calories 436.6, Fat 25.4, SaturatedFat 5.1, Cholesterol 48.4, Sodium 1108.5, Carbohydrate 31.1, Fiber 2.3, Sugar 2.8, Protein 20.2
SPICY THAI BASIL CHICKEN FRIED RICE
Spicy Thai Basil Chicken fried rice has the aromatic flavors of Basil and the sauces that glaze the chicken. It has a blend of spicy, sweet, and minty flavors of Basil. The dish gets even better when it's really spicy. I have added many chilies to this recipe, but it's totally up to you to adjust the flavors according to your taste. The most amazing fact is it just doesn't much time to prepare this. It takes less than 30 mins to prepare this recipe and it's finger-licking good.
Provided by Satyam's Kitchen
Categories Main Course
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Stir fry sauce
- Add sugar, dark soy sauce, light soy sauce, oyster sauce, and fish sauce in a bowl. Mix them all well and keep them aside.
- Marinate chicken
- Marinate bite-sized chicken with fish sauce and black pepper powder and set it aside.
- Making fried rice
- In a wok, heat the oil and add sliced onions for 30 secs.
- To this add the crushed garlic and crushed red birds eye chillies and saute for a minute.
- Add marinated chicken and saute till it's cooked. To this add the cooked and a day old Jasmine rice and give it all a good mix.
- Now pour the stir fry sauce and give this all a good mix till the rice is well coated.
- Lastly, add the snow peas, spur chillies and handful of Thai basil leaves. Give them all a mix.
- Spicy Thai Basil Chicken Fried Rice is now ready.
Nutrition Facts : Calories 830, Carbohydrate 89.3, Cholesterol 95, Fat 39, Fiber 6.2, Protein 31.4, SaturatedFat 5.5, Sodium 1870, Sugar 5.7
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- Prepare the rice according to the instructions on the back of pack or your own tried-and-true technique (a.k.a. rice cooker). Do not add butter or oil as indicated by some varieties.
- Combine the first 3 ingredients (garlic, chiles, and shallot) in a mini food processor or blender and whir until all pieces are very finely minced. Set aside.
- In a large skillet or cast-iron pan, warm the vegetable oil until it moves easily around the bottom of the pan and/or appears to ripple slightly when at rest. Then carefully crack each egg into the pan leaving a bit of room between the whites if possible. Cook the eggs to your liking, but at least long enough for the whites to fully set and become a bit brown and crispy around the edges. You can put a piece of aluminum foil over the pan to minimize the splatter of oil and help the top of the eggs set. Once done, remove the eggs from the pan and set them aside. Reserve the oil in the pan.
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