Thai Basil Fried Rice Recipes

THAI SPICY BASIL CHICKEN FRIED RICE

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.

THAI BASIL FRIED RICE

Steps:

• pound garlic and fresh Thai red chilies on a mortar and pestle to a rough paste. Reduce the number of chilies if you can't handle heat or if you make this for kids.
• In a separate bowl mix all the sauces and sugar together. Stir with a spoon until all the sugar is dissolved.
• In a wok heat your oil and add your shrimp mix for about a minute (you can use any other protein of your choice) and then add garlic and chili paste. Mix well with the shrimp.
• When the shrimp is almost fully cooked, add your thick slices of onion. Also, add your bell pepper slices (you can adjust the amount of your onion and bell peppers as you like)
• Mix well for about to 30sec to a minute on high heat. Do not cook until the bell peppers and onions get soft. They have to remain somewhat crunchy in the final dish.
• Add your rice and mix well again for about a minute.
• Then add your sauce mix. Mix for few seconds until everything incorporates.
• Finally, add your Thai basil leaves and mix well everything together for about 10seconds and turn off the heat. Serve hot

THAI BASIL FRIED RICE

Steps:

• A day before (preferably), cook the Jasmin rice. Refrigerate overnight so the rice hardens slightly. I just use my Instant Pot.
• The next day - prepare the sauce. Set aside.
• Slice onions and red bell peppers. Cut French string beans into one-inch pieces. Chop broccoli into florets.
• Using a mortar & pestle, smash the garlic and Indian green chilies (or Thai red chilies).
• This is what you have.
• Heat up a wok medium-high heat. Once hot, add oil.
• Add garlic and green chilies. Saute for 30 seconds or so.
• Add sliced onions. Saute for a minute.
• Add green beans, red bell pepper, and broccoli. Saute for a minute.
• Now add the rice and pour the sauce all over.
• Gently stir fry the rice for a couple of minutes so it heats up.
• Add the Thai basil and stir. Turn off the stove right after.
• If you choose to add egg, you can add it now. Push the rice to the side. Add a teaspoon of oil.
• Add eggs.
• Cook scrambled eggs.
• Once the eggs are scrambled, mix it into the rice. Turn off the stove.

THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)

Steps:

• If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
• Peel 2 cloves of garlic, and then just finely mince them
• Slice ¼ of a sweet white onion into medium sized strips
• Finely dice about 3 - 4 green onions
• Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
• Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
• Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
• Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
• Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
• Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
• Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
• Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
• Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
• Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
• Lastly, toss in your green onions, stir it a few more seconds, and it's ready
• Immediately dish your fried rice onto a plate
• Slice off a wedge of lime, and serve it on the plate next to the rice
• For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
• Add 3 tablespoons of fish sauce to a small bowl
• Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
• Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
• That's is, give it a stir, and set it aside

THAI SPICY BASIL FRIED RICE

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.