Easy Thai Spicy Basil Fried Rice: Wok Pan Cooking at Its Best

Thai Spicy Basil Fried Rice, also known as “Khao Pad Krapow,” is an incredibly flavorful and aromatic dish hailing from Thailand. This dish is special because it marries the spicy heat of chili peppers with the anise-like aroma of Thai basil, creating a fragrant and addictively delicious rice dish.

Why you’ll love this recipe? Apart from its bold flavors, this recipe balances heat, savory elements, and an underlying sweetness precisely. Cooking it in a wok pan ensures that the ingredients are cooked quickly and evenly, preserving their textures and enhancing their natural flavors. I’m very happy to share this tasty and easy-to-make recipe with you, showcasing how simple it is to prepare Thai Spicy Basil Fried Rice using a wok pan.

Ingredients Needed

• 1 1/2 cups Jasmine rice, cooked and chilled
• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 1-2 Red Thai chilies, sliced (adjust to taste)
• 200g Chicken breast, thinly sliced (can substitute with tofu or shrimp)
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 2 tsp Oyster sauce
• 1 1/2 tsp Sugar
• 1 cup Thai basil leaves
• 1 Egg (optional, for topping)
• 1/2 cup Onion, thinly sliced
• 1 Red bell pepper, sliced (optional)
• 1 Lime (for garnish)

Substitutions and Variations:

• Rice: You can substitute jasmine rice with long-grain rice if jasmine rice is unavailable.
• Protein: Feel free to replace chicken with tofu, shrimp, or sliced beef.
• Vegetarian/Vegan Option: Use soy sauce instead of fish sauce and additional vegetables like bell peppers or baby corn.

Preparation Steps

Ingredient Preparation

1. Cook the Rice: Prepare 1 1/2 cups of jasmine rice according to package instructions. Once cooked, let it cool in the refrigerator for at least 2 hours. Chilled rice prevents it from becoming mushy during frying.
2. Mince Garlic and Slice Chilies: Mince 3 cloves of garlic and slice 1-2 red Thai chilies.
3. Slice Protein: Thinly slice 200g of chicken breast (or alternative protein).
4. Prepare Sauces: Mix 2 tbsp soy sauce, 1 tbsp fish sauce, 2 tsp oyster sauce, and 1 1/2 tsp sugar in a small bowl.
5. Separate Basil Leaves: Rinse and dry 1 cup of Thai basil leaves.

Prepping the Wok

1. Heating: Place your wok over medium-high heat. Allow it to heat for about 1-2 minutes until it becomes very hot.
2. Oiling: Add 2 tbsp vegetable oil to the hot wok and swirl it around to evenly coat the surface.

Cooking Instructions: Thai Spicy Basil Fried Rice

1. Step 1: Add minced garlic and sliced chilies to the hot oil. Stir-fry for about 30 seconds until fragrant.
2. Step 2: Add the sliced chicken breast (or chosen protein). Stir-fry for 3-4 minutes until the chicken is no longer pink and is cooked through.
3. Step 3: Toss in the sliced onions and red bell pepper (if using). Stir-fry for another 2 minutes until they begin to soften.
4. Step 4: Add the chilled jasmine rice to the wok. Use a spatula to break up any clumps and stir everything together for about 2-3 minutes.
5. Step 5: Pour the mixed sauces (soy sauce, fish sauce, oyster sauce, and sugar) over the rice. Stir well to ensure the rice and ingredients are well-coated with the sauce.
6. Step 6: Add the Thai basil leaves. Stir-fry for another 1-2 minutes until the basil is wilted and the rice is heated through.
7. Step 7 (Optional): In a small separate pan, fry an egg sunny-side up and serve it on top of the fried rice for added richness.

Essential Note: Always keep the wok on medium-high heat to ensure high-temperature cooking, which helps in retaining the texture and flavor of the ingredients.

Also see: Stir-Fried Pork with Garlic Sauce

Tips and Tricks

1. Using Day-Old Rice: Always use day-old chilled rice. Freshly cooked rice will be too soft and sticky for this dish.
2. High Heat: Ensure your wok is sufficiently hot before you start cooking. It helps to sear the ingredients, locking in flavors.
3. Basil Timing: Add the Thai basil leaves at the end to preserve their fresh flavor and prevent them from wilting too much.
4. Uniform Slicing: Slice ingredients uniformly to ensure even cooking.
5. Don’t Overcrowd: Avoid adding too many ingredients at once to the wok, as this can lower the temperature and result in steaming rather than stir-frying.

Common Mistakes to Avoid

– Overcrowding the Wok: This results in steaming, not frying. Cook in batches if necessary.
– Not Using Chilled Rice: Fresh rice can turn mushy when stir-frying. Chilling creates firmer rice grains perfect for frying.
– Overcooking the Basil: Basil turns black and loses its flavor if cooked too long. Add it at the last minute.

Serving Suggestions

Accompaniments

1. Egg: A fried egg on top adds richness and completes the dish.
2. Lime Wedges: Serve with lime wedges for a fresh, tangy contrast.
3. Cucumber Slices: Refreshing cucumber slices make a great side to balance the heat.
4. Fresh Herbs: Garnish with extra Thai basil or cilantro for an aromatic touch.

Storing and Reheating Leftovers

1. Storage: Allow leftover fried rice to cool completely and then store it in an airtight container in the refrigerator. It can last for up to 3 days.
2. Reheating: To reheat, place the fried rice in a hot wok or pan, adding a splash of water to prevent drying out. Stir-fry until thoroughly heated.
3. Freezing: If you want to freeze, portion the rice into airtight containers or freezer bags. Thaw in the refrigerator overnight before reheating.

The Bottom Line

Making Thai Spicy Basil Fried Rice is simpler than it sounds, bringing Thailand’s vibrant flavors into your kitchen effortlessly. The use of a wok ensures each ingredient retains its texture and flavor, making the dish perfect every time. Whether you’re cooking for yourself or sharing with friends, this recipe is sure to become a favorite in your household.

Give this recipe a try and let me know how it worked out for you. Share your culinary creations and feedback to inspire and help others enjoy this delicious dish!

For more delicious wok pan recipes, stay connected with Kit Yum.

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