Spicy Thai Chilli & Basil Fried Rice - Marion's Kitchen

oyster sauce

🥗Healthier: homemade sauce

💰Cheaper: soy sauce

Homemade sauce can reduce sodium while maintaining flavor.

Thai basil

🥗Healthier: sweet basil

💰Cheaper: regular basil

Sweet basil is more common and less expensive.

Roughly chop Birds Eye chilies and peel garlic.

Add a pinch of salt to the chilies and garlic, then grind into a fine paste using a mortar and pestle or a small blender.

Slice onion into fairly fine pieces.

Pick off a whole bowl of holy basil leaves (or Italian basil if holy basil is unavailable).

Prepare the stir-fry sauce by mixing oyster sauce, soy sauce, fish sauce, and a little sugar.

Ensure the rice is dry and not overcooked; use rice made the day before if possible.

Heat a carbon steel wok until it starts to smoke and add oil.

Add sliced onions to the hot wok and ensure a ferocious sizzle occurs.

Add the chili and garlic paste to the wok and stir-fry until fragrant.

Add prawns to the wok, spreading them out for even cooking until they turn pink.

Add the cooked rice and stir-fry sauce to the wok, mixing until each grain of rice is separated and not gluggy.

Toss in the basil leaves and mix through the fried rice until well combined.

Prepare garnishes: julienne cucumber, slice a lime, and slice a mild chili for decoration.

Serve the fried rice by placing prawns at the bottom of a bowl, topping with fried rice, and adding garnishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens