Thai Fried Rice with Basil
This flavorful Thai Fried Rice with Basil combines tender chicken, vibrant broccoli, and aromatic basil, offering a delightful alternative to restaurant versions. Jasmine rice serves as the perfect base, absorbing the savory ingredients to create a well-balanced and satisfying dish.
Ingredients
- 2 tablespoons cornstarch
- 1 pound boneless skinless chicken breast, thinly sliced and cut into bite-sized pieces
- 4 cups cooked white rice ideally day-old
- 2 garlic cloves minced
- ¼ cup fresh basil julienned
- ½ sweet onion cut into ½-inch-thick slices
- 2 cups broccoli florets
- 2 large eggs beaten
- 3¾ teaspoons sea salt
- 2½ teaspoons toasted sesame oil
- 4-5 tablespoons vegetable oil
- ¼ cup coconut aminos
- Fresh cilantro leaves optional
- 1 lime cut into wedges (optional)
Instructions
- Begin by filling a large pot with 3 quarts of water, adding 2 teaspoons of salt, and bringing it to a boil over high heat. Once boiling, add the broccoli and onion, cooking until the broccoli is tender and vibrant green, about 2 minutes. Using a slotted spoon, transfer the vegetables to a plate, leaving the water in the pot for later use.
- In a separate bowl, place the chicken pieces, sprinkle with 1 teaspoon of salt, and toss with the cornstarch to coat evenly.
- Add the chicken to the boiling water and cook for about 4 minutes, or until it turns opaque. Drain the chicken and set aside.
- In a small bowl, whisk together the eggs with ½ teaspoon of sesame oil, 1 teaspoon of coconut aminos, and ¼ teaspoon of salt.
- Heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a large skillet over medium heat. Once the oil is shimmering, add the garlic, broccoli, and onion, sautéing until the vegetables begin to brown, about 2 minutes. Remove the vegetables from the skillet and set them aside.
- To the same skillet, add another tablespoon of vegetable oil. When the oil is heated, reduce the heat to low and pour in the egg mixture. Allow the eggs to set slightly for 15 seconds before gently stirring and scrambling them until just set, about 1 to 2 minutes. Transfer the eggs to the plate with the vegetables.
- Increase the heat to medium and add 1 tablespoon of vegetable oil to the skillet. Once heated, add the chicken and cook until it begins to brown, about 3 minutes. Remove the chicken and transfer it to the plate with the vegetables and eggs.
- Add the remaining tablespoon of vegetable oil and sesame oil to the skillet. Spread the rice evenly across the bottom, cooking it undisturbed for 2 to 3 minutes, or until the rice begins to crisp. Stir the rice, then cook again for another 2 to 3 minutes to achieve a slightly crispy texture. Return the chicken, vegetables, and eggs to the skillet. Stir in the basil and remaining coconut aminos, cooking for 1-2 minutes to combine everything thoroughly.
- Divide the fried rice onto four plates. Garnish with cilantro and a squeeze of lime juice, if desired, and serve immediately.