Yield: 4 servings (2 cups per serving)
Prep Time: 20 minutes
Cook Time: 45 minutes
Thai basil chicken fried rice, or Khao Pad Kra Prao Gai as it’s known in Thailand, is a staple in Thai cooking. You can adjust the spices to make it as spicy or mild as you like. Mix it up with beef stripes or shrimp instead of chicken, and serve with chopsticks for authentic flair.
Note: This dish asks for cooked rice. If you have some on hand it makes the cooking time so much faster. Otherwise cook up a batch and you are ready to go.
- 4 tbsp / 60 ml coconut butter (if unavailable, use olive oil)
- 2 shallots, peeled and finely chopped
- 2 scallions, whites and greens, sliced
- 4 cloves garlic, passed through a garlic press
- 2 boneless, skinless chicken breasts, cut into 1/4-inch stripes
- 2 Thai red peppers, cut into ribbons
- 2 tbsp / 30 ml fish sauce
- 3 tbsp / 45 ml oyster sauce
- 1/2 tsp / 2.5 ml sea salt
- 1/2 cup / 120 ml chopped fresh Thai basil
- 2 cups / 480 ml cooked brown rice
- 1 handful fresh cilantro, coarsely chopped
- Pinch red pepper flakes
- Heat coconut butter in large wok over medium-high heat. Add shallots and scallions and stir-fry for a few minutes until fragrant.
- Add garlic, chicken meat and red peppers. Stir-fry for four or five minutes.
- Add fish and oyster sauces and sea salt. Stir-fry into mixture. Reduce heat slightly if too hot.
- Add basil and rice. Stir-fry until heated.
- Serve hot, garnished with cilantro and pinch of red pepper flakes.
You can use leftover chicken in this salad – just make sure to cut down on the cooking time to avoid drying out the chicken.
Recipe Source: The Eat-Clean Diet by Tosca Reno