Can I make this Thai basil fried rice recipe vegetarian?

Yes! You absolutely can. To make this fried rice a vegetarian version, use tofu or tempeh instead of meat and soy sauce instead of fish sauce.

Does fried rice keep well as leftovers?

Yes. Fried rice is great as leftovers. It can be stored in an airtight container in the refrigerator for up to three days.

What is the difference between Thai fried rice and Chinese fried rice?

There are some differences between Thai fried rice and Chinese fried rice. Thai fried rice uses fish sauce and seasoning sauce (Golden Mountain sauce) to season the rice, while Chinese fried rice often uses soy sauce for flavoring. Also, Thai fried rice uses fragrant Thai jasmine rice, while Chinese fried rice uses long-grain white rice.

Thai Basil Chicken Fried Rice (Kao Pad Kaprao Gai)

Name: Basil Thai Chicken Fried Rice (Pad Kaprao)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 3 tablespoons oil, divided. More if necessary. Use vegetable, canola, coconut, or avocado oil. No olive oil.; 2 tablespoons garlic, minced; 1-5 Thai chilis, minced. Use as needed for spice level preference.; 1/3 cup shallot, thinly sliced; 10 ounces chicken breast, thinly sliced; 2 eggs; 2 cups cooked Thai jasmine rice; 2/12 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 1/2 teaspoons rice vinegar, fresh lime juice, or apple cider vinegar; 1 tablespoon sugar; 1/2-1 teaspoon ground white pepper, adjust as needed for spice level preference; 1 cup fresh holy basil, leafy parts

Description

Thai basil chicken fried rice (Kao Pad Kaprao Gai) is a light and tasty recipe that is quick to make. The subtle peppery taste of basil combined with umami flavors from the sauces and seasoning makes this recipe a perfect comfort meal for everyone!

Ingredients

Scale

3 tablespoons oil, divided. More if necessary. Use vegetable, canola, coconut, or avocado oil. No olive oil.
2 tablespoons garlic, minced
1-5 Thai chilis, minced. Use as needed for spice level preference.
1/3 cup shallot, thinly sliced
10 ounces chicken breast, thinly sliced
2 eggs
2 cups cooked Thai jasmine rice
2/12 tablespoons oyster sauce
1 tablespoon fish sauce
1 1/2 teaspoons rice vinegar, fresh lime juice, or apple cider vinegar
1 tablespoon sugar
1/2-1 teaspoon ground white pepper, adjust as needed for spice level preference
1 cup fresh holy basil, leafy parts

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Instructions

The first step, mix the stir-fried sauce in a small bowl: oyster sauce, fish sauce, rice vinegar, white pepper, and sugar. Set aside until ready.
On medium-high heat, heat a wok, large skillet, or pan. Add oil 2 tablespoons of oil. Once hot, add minced garlic, Thai chilis, and shallot. Fry until fragrant and light golden brown, less than 30 seconds.
Add the chicken to the pan and cook for 4-5 minutes until lightly golden brown. Stir often. Add 1-2 tablespoons of water if the pan looks too dry or the chicken sticks to the pan too much. Reduce the heat to medium if necessary, then turn it back when adding the rice.
Move the chicken to the side of the pan, add the rest of the oil to the pan, and use more if your pan is dry. Crack the eggs and scramble until done—around 2 minutes or so.
Add the sauce mixture to the chicken and stir well.
Add the rice and stir everything together in a pan.
Then use the spatula to evenly spread the fried rice over the pan surface, making it as flat as possible to "dry out the rice" so it's not mushy. Let it cook undisturbed for 2-3 minutes until you hear some light popping sound. This technique is especially helpful in reducing moisture using fresh rice rather than day-old rice.
Taste your fried rice and season with more fish sauce, lime juice, sugar, and chilis if you want more heat. Add the holy basil and stir well together one last time. Turn the heat off, and it's ready! Enjoy!

Notes

Leftover rice is best for fried rice recipes. This means cooked rice from a day or two before. Day-old rice has less moisture, so it's less likely to get mushy in the pan when cooked.
Quick tips if you forget to cook your rice ahead of time. Use less water when cooking rice in the rice cooker or pot. Two, scoop out your freshly cooked rice, spread it out in a baking pan, and leave it at room temperature for at least one hour while you prep the ingredients.
White rice is best for this fried rice recipe, though brown rice will work too.
If you can not find holy or Thai basil, use Italian sweet basil instead, but add up to 1/2 cup extra to make up for the earthy basil flavors. Holy basil is the star ingredient that gives this recipe the unique taste of fried rice. Don't skip out! (:
Holy basil is commonly used in Thai cuisine. They are light green and have fuzzy stems with smaller narrow leaves. They add a lightly spicy and sweet flavor to this rice dish. The Thai name for holy basil is "Bai Kapraw" or "Tulsi".
Sauces. In Thai cooking, fish sauce is used more than soy sauce, which is commonly used in Chinese cooking. If you don't use fish sauce, it's ok to substitute soy sauce. The flavors will be different, more like a Chinese fried rice recipe. It will still taste good! Use Thai light soy sauce if possible and not dark soy sauce.

Prep Time: 15
Cook Time: 15
Category: fried rice
Method: Stir fry
Cuisine: Thai