Spicy Thai Chicken Fried Rice - Marion's Kitchen

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower sodium alternative and provides umami flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while canola oil is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based protein option, while pork is often cheaper than chicken.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity, while vinegar is a cost-effective substitute.

Slice chicken breasts into very small pieces for quick cooking.

Marinate chicken with fish sauce and a dash of white pepper.

Use 6 Birds Eye Chilies to make a chili garlic paste, adding salt to help break down the fibers while pounding.

Heat oil in a wok for frying an egg, ensuring it's hot enough to sizzle when the egg is added.

Fry one egg per person in the hot oil until crispy, then strain and place on paper towel.

Prepare hot basil by identifying it as having a green stem and matte leaves; if unavailable, substitute with Thai or Italian basil.

Make a stir-fry sauce with oyster sauce, soy sauce, fish sauce, and a dash of sugar.

In the wok, add remaining oil and the chili garlic paste, followed by onions, spreading them out.

Add marinated chicken to the wok, spreading it out to sear rather than steam.

Once chicken is cooked through, add day-old rice and stir-fry sauce, mixing everything together.

Add a generous amount of hot basil to the fried rice and mix well before serving.

Serve fried rice topped with the crispy egg, slices of cucumber, and a wedge of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens