Thai basil fried rice with chicken
The longer you can leave the chicken to marinade for this dish of Thai basil fried rice with chicken the better!
Ingredients
For the chicken and marinade
- 1 skinless, boneless chicken breast
- 2 tbsp fish sauceÌý
- 1 tbsp palm sugarÌý
- 2 limes, juice onlyÌý
- 1 handful fresh Thai basilÌý
- 1 handful fresh corianderÌý
- 1 tsp finely chopped fresh root ginger
- 2 garlic cloves, finely chopped
- 1–2 tbsp vegetable oilÌý
For the Thai basil fried rice
- 4 garlic cloves, finely chopped
- 1 tbsp finely chopped fresh root ginger
- 3 Thai bird's-eye chillies, choppedÌý
- 2 tbsp vegetable oil
- 2 small Thai shallots, sliced
- 6 raw prawnsÌý
- 1 free-range egg, lightly beaten
- 3 tbsp oyster sauceÌý
- 25ml/1fl oz Thai fish sauceÌý
- 1 tbsp palm sugarÌý
- 400g/14oz cooked, cooled jasmine rice
- 2 bunches Thai basil, leaves left whole
Method
To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film.
Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge.
To make the Thai basil fried rice, pound the garlic, ginger and chilliÌýin a pestle and mortar (or blend in a food processor) to make a paste.
Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste.Ìý
Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble.
Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes.
To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat.
To serve, thinly slice the cooked chicken and serve with the rice.
