Thai Spicy Basil Chicken Fried Rice Recipe

Jasmine rice: Preferably day-old, this rice has a fragrant aroma and slightly sticky texture perfect for fried rice.

Chicken breast: Thinly sliced to cook quickly and evenly.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced to release its full flavor.

Thai bird's eye chilies: Chopped to add heat to the dish.

Thai basil leaves: Adds a unique, slightly spicy, anise-like flavor.

Soy sauce: Provides a salty, umami taste.

Fish sauce: Adds depth and a savory, umami flavor.

Oyster sauce: Contributes a rich, slightly sweet umami flavor.

Sugar: Balances the flavors with a touch of sweetness.

When preparing this dish, make sure to use day-old cooked jasmine rice as it has a firmer texture that holds up better during stir-frying. Freshly cooked rice can be too soft and may become mushy. To achieve the best results, spread the freshly cooked rice on a baking sheet and let it cool in the refrigerator for a few hours before using. This will help to dry out the rice and give you that perfect, slightly chewy texture that is ideal for fried rice.

• jasmine rice - Substitute with basmati rice: Basmati rice has a similar texture and aroma, making it a good alternative for jasmine rice in fried rice dishes.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian option that absorbs flavors well and provides a similar texture to chicken when cooked.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying and stir-frying.

• garlic - Substitute with shallots: Shallots offer a milder but still aromatic flavor that can complement the dish well.

• thai bird's eye chilies - Substitute with serrano peppers: Serrano peppers provide a similar level of heat and can be easily found in most grocery stores.

• thai basil leaves - Substitute with sweet basil: Sweet basil has a slightly different flavor but can still provide the aromatic quality needed for the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce that offers a similar umami flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the salty and umami flavors that fish sauce brings to the dish.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar thick consistency and a sweet-salty flavor profile that can mimic oyster sauce.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and also add a slight depth of flavor to the dish.

• Allow the Thai Spicy Basil Chicken Fried Rice to cool completely before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using freezer bags, squeeze out as much air as possible before sealing.

• Label the containers or bags with the date to keep track of freshness.

• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 2 months.

• When ready to reheat, if refrigerated, transfer the fried rice to a microwave-safe dish and cover with a damp paper towel to retain moisture. Microwave on high for 2-3 minutes, stirring halfway through.

• For frozen fried rice, thaw it in the refrigerator overnight. Reheat using the microwave method or in a skillet over medium heat, adding a splash of water or broth to prevent drying out.

• To maintain the vibrant flavors of the Thai basil and chilies, consider adding a few fresh leaves and a sprinkle of chopped chilies during reheating.

• Avoid reheating fried rice multiple times as it can affect the texture and taste. Reheat only the portion you plan to consume.

• If you notice any off smells, discoloration, or slimy texture, discard the fried rice as it may have spoiled.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Once the oil is hot, add the leftover Thai Spicy Basil Chicken Fried Rice.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the rice is thoroughly heated and the chicken is warm.

• Microwave Method:

  1. Place the leftover fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to prevent drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 2-3 minutes, stirring halfway through.
  5. Ensure the rice and chicken are evenly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until the rice and chicken are heated through.
  5. Stir halfway through the baking time for even heating.

• Steaming Method:

  1. Place the leftover fried rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer.
  4. Steam for about 5-10 minutes, or until the rice and chicken are hot.
  5. Stir occasionally to ensure even heating.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover fried rice in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, stirring halfway through.
  4. Ensure the rice and chicken are evenly heated.

• Wok: A versatile cooking pan with high sides, perfect for stir-frying ingredients quickly and evenly.

• Spatula: Essential for stirring and tossing ingredients in the wok without damaging the surface.

• Knife: Used for slicing the chicken breast thinly and chopping the garlic and chilies.

• Cutting board: Provides a safe and stable surface for chopping and slicing ingredients.

• Measuring spoons: Ensures accurate measurement of the soy sauce, fish sauce, oyster sauce, and sugar.

• Mixing bowl: Useful for holding the sliced chicken and other prepped ingredients before cooking.

• Garlic press: Handy for mincing garlic quickly and efficiently.

• Serving spoon: Ideal for serving the finished fried rice hot and fresh.

• Tongs: Useful for handling the chicken slices while cooking to ensure even browning.

Use day-old rice: Day-old jasmine rice is less sticky, making it easier to stir-fry and saving you time.

Pre-slice chicken: Slice the chicken breast in advance and store it in the fridge to cut down on prep time.

Minced garlic: Use pre-minced garlic from a jar to save time on chopping.

Ready sauces: Measure out the soy sauce, fish sauce, and oyster sauce beforehand to streamline the cooking process.

Quick basil prep: Wash and dry the thai basil leaves ahead of time so they are ready to toss in.