Once hot add the chicken and cook for 1 2 minutes until no longer pink and the pieces start to brown. Thai basil chicken fried rice is a comforting dish with bold flavors.
Heat the oil in a wok over medium high heat until the oil begins to smoke.
Thai basil chicken fried rice recipe. Add the onion and cook for 30 seconds. Whisk together the oyster sauce fish sauce and sugar in a bowl. Add the garlic and serrano peppers stirring quickly.
Time to make the sauce for thai basil fried rice. For the spicy thai basil chicken fried rice. Continue stir frying in this way until the rice is hot and of a consistent color 5 to 7 minutes.
Cook another minute or so and serve. This way the natural oil form chili and garlic will be release and will make the fried rice more fragrance. It reminds me of my childhood since my mom would make some type of fried rice if she was in a rush or needed to use up some protein and veggies.
Add the garlic and chillies stirring quickly. Slice shallot and set aside along with garlic and chili. A little sprinkle of the fish sauce and some fresh chilies on top of your plate of fried rice plus an extra squeeze of lime juice take each bite of fried rice to the next level and truly makes it thai fried rice from any other type of fried rice.
Add chilly flakes spring onions and thai basil leaves and mix well and cook for few minutes. Stir in the chicken bell pepper onion and oyster sauce mixture. Cook onion garlic chili paste and large red chili.
Add fish sauce oyster sauce and soya sauce and mix well and cook for 6 minutes. Plate the thai basil chicken fried rice and garnish with extra basil leaves sliced cucumbers and top with the fried egg. Add stir fried chicken to it.
The wok should be hot and dry at this stage. Add the rice and pour over the stir fry sauce. Dish out a plate of freshly steamed jasmine rice scoop the hot thai basil chicken pad kra pao gai ผ ดกระเพราไก onto one side of your rice and nestle your fried egg on the other side of the plate.
In a wok or large skillet stir fry garlic in oil until golden. Heat the canola oil in a large wok over high heat. Add rice sugar fish sauce and soy sauce and stir fry mixing gently.
Pound garlic and thai cili together in a mortar and pestle. Heat the oil in a wok over medium high heat until the oil begins to smoke. When well mixed add shallots basil leaves and cilantro.
You could carefully smash with knife and chop if you don t have mortar and pestle. Add a bowl of cooked jasmine rice and mix well and cook for 5 minutes. Whisk together the oyster sauce fish sauce and sugar in a bowl.
Then add chilies and chicken and stir fry until chicken is cooked. Using a scooping motion scooping up from the bottom of the wok stir fry the rice together with the other ingredients. Cook until the chicken is no longer pink.