Thai Basil Chicken Fried Rice

Chicken fried rice with Thai basil, bird’s eye chili, fish sauce, and jasmine rice. A savory stovetop meal with bold herb flavor in about 30 minutes.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 cups jasmine rice cooked and chilled
• 1 lb chicken breast, boneless, skinless
• 1 cup thai basil
• 2 pieces bird's eye chili
• 4 cloves garlic
• 2 pieces shallots
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 3 tbsp vegetable oil
• 2 pieces eggs

Cooking instructions

1. Mince the garlic and bird's eye chilies. Thinly slice the shallots. Cut the chicken breast into small, bite-sized cubes. In a small bowl, whisk together the fish sauce and palm sugar until the sugar is mostly dissolved.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken cubes and stir-fry until fully cooked and browned, reaching an internal temperature of 165°F. Remove the chicken from the pan and set aside. (about 5 min)
3. Add the remaining 2 tablespoons of oil to the same pan. Sauté the shallots, garlic, and chilies until fragrant and slightly softened. (about 2 min)
4. Push the aromatics to the side, crack the eggs into the pan, and scramble them quickly. Add the cold jasmine rice and break up any clumps with a spatula, tossing everything to combine over high heat. (about 3 min)
5. Pour the fish sauce and palm sugar mixture over the rice. Stir-fry for a few minutes until the rice is hot and evenly coated with the sauce. (about 3 min)
6. Fold the cooked chicken and fresh thai basil into the rice. Toss for one final minute until the basil is just wilted. Serve immediately. (about 2 min)