This Thai recipe is a chicken and Thai basil fried rice. I didn't have all the ingredients, so I substituted some out, and it was REALLY delicious - all of us enjoyed it, even the children. It's not difficult to make, but there are a few hints that will make it even simpler...
One of the secrets to making great fried rice is that the rice must be cooked and cooled prior to making the recipe - the easiest way to do this is to cook it and spread it on a tray with baking paper underneath and absorbent paper over the top before placing it in the refrigerator for at least 3 hours. This will cause the rice to not only cool off, but dry out, also.
Another secret to great fried rice is that it must be stir-fried over very high heat as quickly as possible. In order to do this, prepare all ingredients before beginning - before you even heat your wok.
1/4 cup peanut oil
1 medium brown onion, chopped finely
3 cloves garlic, crushed
2 fresh long green thai chilies, seeded, chopped finely (jalapeño or serrano chilies work well)
1 tablespoon brown sugar
500g (1lb) chicken breast fillets, chopped coarsely
2 medium red capsicums, sliced thinly
200g (~0.5lb) green beans, chopped coarsely
4 cups cooked jasmine rice (this amount is made with 2 cups uncooked rice, beforehand)
2 tablespoons fish sauce (I didn't have any on hand, so I added an extra 1.5 tablespoons soy sauce)
2 tablespoons soy sauce
1/2 cup loosely packed fresh thai basil leaves (I didn't have any on hand, so I used ordinary basil - just don't use Italian basil because it is a sweet basil)
Heat oil in wok; stir-fry onion, garlic and chili until onion softens. Add sugar; stir-fry until dissolved. Add chicken; stir-fry until lightly browned. Add capsicum and beans; stir-fry until vegetables are just tender and chicken is cooked through.
Add rice and sauces; stir-fry, tossing gently to combine. Remove from heat; add basil leaves, toss gently to combine.
*From The Australian Women's Weekly's 'Beginners Thai'
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