RECIPE Spicy Thai Chicken Basil Fried Rice | Kao Pad Gai Krapow

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This dish is fast and fairly easy to make, considered as a fastfood dish in Thai cooking. It is a great use of leftover rice. In Thailand, we use holy basil but it’s hard to find in the US. We’ll use the Thai basil from a local Asian store, 99 Ranch market. It has a different flavor than the Holy basil…. However, it still tastes good.

Ingredients:

• 23 cups – cooked rice (cook less water than normal, or overnight cooked)
• ½ lb – sliced marinated chicken, prawn, or tofu
• ½ cub – diced onion
• 3 tbsp – cooking oil
• 25 chilies, serrano, or jalapenos
• 1 tbsp – minced Garlic or 3 cloves
• 2 cups – basil leaves
• 2 eggs – to fry for topping

Sauce:

• 11.5 tbsp – oyster sauce
• 1 tbsp – soy sauce
• 1 tbsp – fish sauce
• 1 tsp – sugar
• 1/4 tsp – white pepper

Cooking instruction:

1. Marinate meat: with 1 tsp soy sauce, 1 tsp cornstarch, 1 tsp cooking oil, a dash of pepper. Marinate for at least 10 minutes.

2. Prepare sauce: mix all the sauce ingredients together

3. Fry eggs: at medium heat, add oil and 2 eggs. I prefer it to be crispy edges and runny yolk. Set them aside.

2. Fry rice: use leftover oil from frying eggs, add garlic, chili, and onion. Stirfry for one minute until the onion is soft and fragrant. Add chicken stirfry until it’s almost cooked and add shrimps. Stir until they are cooked.

3. Raise the heat to high and add rice and mixed sauce, stirfry until well combined. Add basil and bell pepper and toss to combine just for 10 seconds… Do not overcook the basil.

Serving: 2 people

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