
Time
30 minutes
Servings
4
Calories
921
A spicy and aromatic fried rice dish infused with the unmistakable flavor of Thai basil, chilies, and tender chicken. Quick, easy, and incredibly satisfying.
921
cal
34.7g
protein
150.8g
carbs
17.9g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Day-old jasmine rice | 4 cups | 675 | 13g | 148g | 1g | |||
| Ground chicken | 1 lbs | 162 | 20g | 0g | 9g | |||
| Garlic (minced) | 4 cloves | 5 | 0g | 1g | 0g | |||
| Thai bird's eye chilies (minced) | 3 pieces | 0 | 0g | 0g | 0g | |||
| Fish sauce | 2 tbsp | 3 | 0g | 0g | 0g | |||
| Soy sauce (light) | 1 tbsp | 3 | 0g | 0g | 0g | |||
| Oyster sauce | 1 tbsp | 2 | 0g | 1g | 0g | |||
| Sugar | 0.5 tsp | 2 | 0g | 1g | 0g | |||
| Holy basil leaves (or Thai basil) | 1 cup | 2 | 0g | 0g | 0g | |||
| Cooking oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| Fried egg (for serving) | 4 pieces | 5 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| Day-old jasmine rice | 4 cups | 675 | 13g | 148g | 1g | |||
| Ground chicken | 1 lbs | 162 | 20g | 0g | 9g | |||
| Garlic (minced) | 4 cloves | 5 | 0g | 1g | 0g | |||
| Thai bird's eye chilies (minced) | 3 pieces | 0 | 0g | 0g | 0g | |||
| Fish sauce | 2 tbsp | 3 | 0g | 0g | 0g | |||
| Soy sauce (light) | 1 tbsp | 3 | 0g | 0g | 0g | |||
| Oyster sauce | 1 tbsp | 2 | 0g | 1g | 0g | |||
| Sugar | 0.5 tsp | 2 | 0g | 1g | 0g | |||
| Holy basil leaves (or Thai basil) | 1 cup | 2 | 0g | 0g | 0g | |||
| Cooking oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| Fried egg (for serving) | 4 pieces | 5 | 0g | 0g | 0g |
Step 1
In a small bowl, combine fish sauce, light soy sauce, oyster sauce, and sugar for the fried rice sauce.
Step 2
Heat 1 tbsp cooking oil in a large wok or skillet over medium-high heat. Add minced garlic and chilies; stir-fry until fragrant, about 30 seconds.
Step 3
Add ground chicken and cook, breaking it apart, until browned and cooked through. Drain any excess fat.
Step 4
Add day-old rice to the wok. Stir-fry for 3-5 minutes, breaking up clumps, until heated through.
Step 5
Pour the prepared sauce over the rice and chicken. Toss vigorously to combine all ingredients evenly.
Step 6
Stir in the holy basil leaves until just wilted, about 1 minute.
Step 7
Serve immediately, topped with a fried egg if desired.
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