Thai Basil Chicken Fried Rice
A flavorful Thai basil chicken fried rice dish.
By @maxiskitchen
Cook time: 30 minutes
Servings: 4
Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 tsp sugar
- 1 Tbsp avocado oil
- 4 eggs
- 0 kosher salt
- 0 freshly ground pepper
- 1 Tbsp avocado oil
- 1 chicken breast
- 0 kosher salt
- 0 freshly ground pepper
- 1 Tbsp soy sauce
- 1 Tbsp butter
- 1 large shallot
- 1 red Fresno chili
- 2 cloves garlic
- 4 cups cooked jasmine rice
- 0 sauce mixture
- 1 tsp freshly ground pepper
- 0.5 tsp kosher salt
- 3 scallions
- 1 Tbsp butter
- 0 eggs
- 1 cup Thai basil leaves
Instructions
- In a small bowl, mix together the soy sauce, fish sauce, and sugar until the sugar dissolves.
- In a wok or large nonstick skillet, heat 1 Tbsp of the avocado oil over medium heat. Crack in the eggs, sprinkle with salt and pepper, and cook 1-2 mins until set, then flip and cook 30-60 secs until the whites are fully set but the yolks are still runny. Remove from the wok and set aside.
- Add the remaining 1 Tbsp oil, the chicken, and a sprinkle of salt and pepper. Spread the chicken into an even layer and let it sear, undisturbed, for 2 mins until golden brown. Cook, stirring, for 1 more min until just cooked through, then stir in the 1 Tbsp soy sauce.
- Add 1 Tbsp butter, the shallot, red chili, and garlic, and cook until the shallot softens and becomes translucent, about 3 mins.
- Add the rice and the sauce mixture along with 1 tsp freshly ground pepper and 1/2 tsp kosher salt. Cook, stirring, until everything is combined, about 2 mins.
- Stir in the scallions, then create a small well in the middle of the rice and add the remaining 1 Tbsp butter. Let the rice fry in the melted butter, undisturbed, until crispy, 2-3 mins.
- Stir the rice to mix up the buttery pieces throughout, then cook, tossing once or twice, until more crispy bits form, about 2 mins.
- Add the eggs, breaking them into pieces. Add the Thai basil and cook, tossing, until everything is combined, about 1 min.