Best Ever Thai Chicken Fried Rice with Basil and Lime Leaf

Delicious Thai Chicken Fried Rice with Fresh Basil!
Delicious Thai Chicken Fried Rice with Fresh Basil!. D.Schmidt for About.com
    25 min
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This Thai take on Chicken Fried Rice is SO good and so easy. Very aromatic, this fried rice recipe features fresh basil and lime leaf for an exquisite Thai taste that is a big step above ordinary. If you don't have lime leaf, you can easily substitute 1 tsp. grated lime zest for this recipe. Add lots of fresh basil and you'll have wonderful Thai Chicken Fried Rice that is delicious enough to serve the King of Siam himself!

What You'll Need

  • 5-6 cups cooked rice
  • 1 to 1+1/2 boneless chicken breast or 3-4 thighs, cut into very small pieces
  • 4 cloves garlic, minced
  • 1 shallot, finely chopped
  • 5 kaffir lime leaves, snipped into thin strips with scissors, OR substitute zest of 1 lime
  • 3-4 Tbsp. chicken stock for stir-frying
  • 1 egg
  • 3-4 spring (green) onions, sliced
  • generous handful of fresh basil, chopped
  • 3-4 Tbsp. oil for stir-frying
  • STIR-FRY SAUCE:
  • 4 Tbsp. good-quality chicken stock
  • 3 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 1/2 tsp. sugar
  • 1 tsp. or more Thai chili sauce, OR 1/4 to 1/2 tsp. chili flakes

How to Make It

    1. Rice Tip: If using leftover (cold) rice, place it in a mixing bowl and drizzle over 1/2 to 1 Tbsp. oil. Work oil through with your fingers, breaking apart any clumps to get individual grains. Set aside.
    2. Mix all Stir-fry Sauce ingredients together in a cup and set aside. Place 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the garlic and shallot and stir-fry 30 seconds.
    3. Add the chicken and lime leaf strips (or lime zest) and stir-fry 3-4 minutes, or until chicken is cooked. When the wok or pan becomes dry, add a little of the extra chicken stock, 1-2 Tbsp. at a time, to keep ingredients frying nicely.
    4. Push ingredients to the side of the wok/pan, and drizzle a little oil into the center. Crack the egg into this space and quickly stir-fry to scramble it (this only takes a few seconds). When the egg is cooked, combine it with the other ingredients.
    5. Now add the rice and pour over the stir-fry sauce. Using a scooping motion (scooping up from the bottom of the wok), stir-fry the rice together with the other ingredients. Tip: The wok should be hot and dry at this stage - medium-high heat. Continue stir-frying in this way until the rice is hot and of a consistent color (5-7 minutes). Remove from heat.
    6. Add the spring onion and fresh basil, and toss. Now do a taste-test for salt and flavor, adding more fish sauce (instead of salt) until desired flavor is reached. If too salty, add a squeeze of lime juice. If too sour, sprinkle over a little more sugar.
    7. Sprinkle more fresh basil over before serving. If desired, serve with Thai chili sauce on the side (for a homemade version, see: Thai Chili Sauce Recipe) and ENJOY!