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.
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.
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.
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.
More about “thai spicy basil chicken 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.
