Spicy Basil Fried Rice with Chicken

spicy basil fried rice on a white plate with chopsticks

This recipe turns the popular Thai dish of grapow gai (also known as pad kra gao), spicy basil chicken into fried rice with a sweet and spicy sauce made from oyster sauce, soy sauce and fish sauce and topped with additional crispy basil leaves.

Course Side Dish

Cuisine Thai

Keyword 30 minute meal, basil, bell pepper, chicken, chicken thighs, crispy rice, easy recipe, fried rice, pepper, rice, thai chilies

Prep Time 5

Cook Time 10

Servings

Calories 412kcal

Ingredients

¼ cup vegetable oil
3 medium shallots, thinly sliced
1 medium red bell pepper, chopped into ½” pieces
3 cloves garlic, chopped
3 Thai Birdseye chilies, finely diced
1 pound chicken thighs, thinly sliced
2 1/2 cups cooked, day-old long-grain white rice
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons fish sauce
1 teaspoon (packed) brown sugar
3/4 cup (packed) fresh basil leaves

US Customary - Metric

Instructions

Heat a wok over medium high heat, add the oil and heat through. Add the shallots and bell pepper, stirring constantly until the onion is tender and opaque, about 2 minutes.
Add the chicken to the wok and cook, stirring constantly until just about cooked through, about 5 minutes.
Add the garlic and chilies, stirring until just fragrant, a few seconds. Add the rice and cook, stirring occasionally, until the rice is dried out a bit, about 3 minutes.
In a small bowl whisk together the oyster sauce, soy sauce, fish sauce and brown sugar. Pour over the fried rice mixture stirring to combine. Remove from the heat and stir in the basil.

Nutrition