If I had to pick just one type of cuisine to eat for the rest of my life, Thai food would be it! Not a doubt about that. I fell in love with it years ago when my mom was living in Bangkok. No matter where you go in Thailand – the hawker stall by the street or a fancy restaurant – you’ll end up having the most amazing food. A few of my favourites: Tom Yum, Pad Thai, green and red curries plus the many types of fried rice (like this one and pineapple).
Luckily, getting delicious Thai cuisine in Malaysia is easy. And so I never bothered even attempting it at home. But! All this changed when my sister and I tried a Thai basil chicken fried rice in one of
her our favourite restaurants in Singapore. It was deeeliiiiicious. I was soon craving for it back KL and just had to give it a go.
Thai Basil Chicken Fried Rice
- 4 cups already cooked long grain rice (I used jasmine)
- 8 cloves garlic
- 4 birds eye chilli (increase this if you want it really spicy)
- 1 red onion, diced
- 350 g minced chicken
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons light soya sauce
- 1 teaspoon sugar
- 2 1/2 cups fresh basil leaves
- 1/4 cup vegetable oil
- Crush the garlic cloves, diced onion and chilli using a mortar and pestle.
- Heat oil in a wok then throw in the crushed garlic, onion and chilli. Stir until fragrant (about a min).
- Add the chicken followed by oyster sauce, fish sauce and light soya sauce. Stir the chicken until its fully cooked.
- Add the cooked rice and stir thoroughly to ensure the sauces fully coat the rice.
- Stir in the basil leaves and immediately turn off the heat.
- Divide rice among three plates and top each with a fried egg.