3-Chili Thai Basil Fried Rice (Kao Pad Nam Prik Pao)
ID: 5aefce1f...
A flavorful and aromatic Thai fried rice that celebrates the complexity of chilies by combining sweet Thai chili paste, smoky roasted chili flakes, and crisp fresh chilies. Tossed with juicy marinated chicken, scrambled eggs, and fragrant Thai basil, it is a perfect balance of sweet, savory, and spicy elements.
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🍳 Cooking Flow
Marinate the chicken for 15 minutes and let the cooked jasmine rice cool on a plate. → Mix the Thai chili paste with the fish sauce to make the stir-fry sauce. → Sear the chicken until browned and cooked, then scramble the eggs; set both aside. → Sauté the garlic and chili flakes, toss in the rice, add the sauce and onions, and let the rice toast. → Return the chicken and eggs to the wok, add the fresh chilies and basil, then serve with lime and cucumber.
Cooking Steps
Brief Cooking Order
Marinate the chicken for 15 minutes and let the cooked jasmine rice cool on a plate. → Mix the Thai chili paste with the fish sauce to make the stir-fry sauce. → Sear the chicken until browned and cooked, then scramble the eggs; set both aside. → Sauté the garlic and chili flakes, toss in the rice, add the sauce and onions, and let the rice toast. → Return the chicken and eggs to the wok, add the fresh chilies and basil, then serve with lime and cucumber.
Introduction
A flavorful and aromatic Thai fried rice that celebrates the complexity of chilies by combining sweet Thai chili paste, smoky roasted chili flakes, and crisp fresh chilies. Tossed with juicy marinated chicken, scrambled eggs, and fragrant Thai basil, it is a perfect balance of sweet, savory, and spicy elements.
Step 1
In a small bowl, combine the sliced chicken breast, soy sauce, sugar, and water. Stir well and let it marinate for about 15 minutes.
Step 2
Spread the cooked jasmine rice out onto a plate to allow the steam to escape and the grains to cool down.
Step 3
Prepare the sauce by mixing the Thai chili paste and fish sauce together in a small bowl until well combined.
Step 4
Heat a wok over high heat and add a splash of oil. Add the marinated chicken, spread it out, and let it sear undisturbed for 30-60 seconds to get nice browning. Stir-fry until cooked through, then remove and set aside.
Step 5
Add more oil to the wok, crack in the eggs, and scramble them until fully cooked. Scrape up any stuck chicken bits for extra flavor. Remove the eggs and set aside with the chicken.
Ingredients List
Important Notes
Adding a tablespoon of water to the chicken marinade acts like a quick brine, keeping boneless, skinless chicken breast incredibly juicy when stir-fried.
Spreading hot rice on a plate to cool down prevents steam from building up, ensuring the fried rice grains stay separate and do not clump.
Pre-mixing the thick Thai chili paste with fish sauce thins it out so it distributes evenly through the rice without clumping.
Letting the rice toast in the hot wok undisturbed for a few seconds adds a rich, smoky charred flavor.
The lime wedge is not just a garnish; the acidity is essential to cut through the sweet, rich oils of the Thai chili paste.
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