Description
This Thai Basil Chicken Fried Rice is a flavorful stir-fry featuring ground chicken, vegetables, and a savory blend of fish sauce, soy sauce, and sriracha. Topped with fresh Thai basil, peanuts, and lime, it’s a delicious and aromatic meal.
Ingredients
Units
Scale
- For the Fried Rice:
- 2 1/2 tablespoons avocado oil, divided
- 1 lb ground chicken
- Pinches of kosher salt and black pepper
- 1 shallot, minced
- 1 red bell pepper, diced
- 1 large carrot, peeled and diced
- 5 cloves garlic, thinly sliced
- 1 tablespoon brown sugar
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 1–2 teaspoons sriracha
- 2 eggs, whisked
- 2 cups leftover cooked rice
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 large bunch Thai basil leaves (2-3oz), chiffonade/thinly sliced
- 1/2 cup peanuts, finely chopped
- Zest and juice of an entire lime
- For Serving:
- Lime wedges
- Green onions
- More Thai basil and peanuts
- Sriracha
Instructions
- In a large pan or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the ground chicken, seasoning with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same pan, add the remaining 1 1/2 tablespoons of avocado oil. Add the minced shallot, red bell pepper, carrot, and garlic. Sauté for 2-3 minutes until softened.
- Stir in the brown sugar, soy sauce (or coconut aminos), and sriracha, and cook for an additional minute.
- Push the vegetables to one side of the pan and add the whisked eggs to the other side. Scramble them until fully cooked, then mix everything together.
- Add the leftover rice to the pan, breaking up any clumps, and stir to combine with the vegetables and egg mixture.
- Stir in the fish sauce, oyster sauce, Thai basil, lime zest, and lime juice. Add the cooked chicken back into the pan and toss everything together.
- Top the fried rice with chopped peanuts, extra Thai basil, and green onions. Serve with lime wedges, more peanuts, and sriracha on the side.
Notes
- For best results, use leftover rice that’s been refrigerated overnight. Freshly cooked rice can become too soft and sticky.
- Adjust the sriracha based on your heat preference. You can skip it for a milder dish or add more for extra spice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 170mg