Chicken Fried Rice With Thai Basil And Mushrooms Recipes

THAI SPICY BASIL CHICKEN FRIED RICE

Steps:

• Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
• Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
• Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

CHICKEN AND MUSHROOM FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve.

THAI CHICKEN FRIED RICE WITH BASIL - KAO PAD KRAPAO* RECIPE - (4.6/5)

Steps:

• 1 In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked. 2 Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently. 3 When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve. 4 If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.

THAI CHICKEN, MUSHROOM AND BASIL STIR-FRY

Steps:

• Cut chicken into bite-size strips, about 1/4-inch wide. Heat 1 tablespoon oil in a large nonstick frying pan set over medium-high heat. Add about half of chicken ad stir-fry until almost cooked, from 3-4 minutes. Remove to a plate. Repeat with remaining chicken, add more oil if needed. Remove to plate.
• Add remaining oil to pan, then mushroom, ginger, jalapeno, pepper, garlic, and chili flakes. Stir often until lightly browned, about 5 minutes. Stir in broth, fish sauce and sugar. When boiling, add chicken and and any juices that have collected on plate. Cook uncovered, and stirring often, just until chicken is done as you like it, or feels springy to the touch, about 2 minutes. Sti in onion and basil. Taste and add a little more fish sauce if you like.
• Spoon over rice in individual bowls.

THAI CHICKEN WITH BASIL STIR FRY

Steps:

• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
• In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

CHICKEN FRIED RICE WITH THAI BASIL AND MUSHROOMS

Steps:

• I am putting this down just as I did it. You could obviously take some short cuts here or there, but it may not be as yummy.
• What kind of chilies you use will effect how hot your dish is. I actually used the Anaheim chilies and also a Serrano chili for a little kick. Feel free to try different combinations.
• Take a small cast iron skillet (6 in) or other pan and put the chilies in it. Pour the oil over them so that they are half submerged.
• Fire up the grill and place the skillet with the chilies on the fire and close cover. Grill over Medium-low heat for 20 minutes. (You could also do that in the oven).
• While the chilies are roasting, dice your chicken into 1 inches cubes. Please the pieces flat on a plate and sprinkle with garlic salt. Let sit until ready to cook.
• Rough chop the mushrooms and place them in a bowl. Add the minced garlic.
• When the chilies are done they will be very soft. Remove them from the grill. Remove the chilies from the oil. Reserve the oil (it's awesome to dip bread in). Cut the stems off the chilies, dice them and add them to the mushrooms and garlic in the bowl.
• Heat up a wok or skillet to smoking hot over high heat. Add about 2-3 T of the reserved oil. When the oil is very hot add the chicken and stir fry until the chicken is barely done. Don't over cook.
• Add the mushrooms, garlic and chilies and stir fry 2-3 minutes Add the Thai Basil, rosemary and fish sauce. Reduce heat to medium, cover and cook 2 minutes.
• Turn heat back to high and add the rice. Stir fry for 3 minutes.
• Turn off heat, cover and let sit 3 minutes. Uncover and serve.