ผัดกะเพราไก่ (Thai Basil Chicken) with Special Fried Rice

Spicy-savoury basil chicken served over fragrant, wok-tossed fried rice with crisp edges and juicy chicken in every bite.

Ingredients

• 2 cups cooked jasmine rice, cold (day-old is best)
• 400g chicken thighs (or breast), finely chopped or minced
• 4 cloves garlic, finely chopped
• 2–3 bird’s eye chilies, finely chopped (or 1–2 tsp chili flakes)
• 1 small onion, diced (optional but great in fried rice)
• 2 eggs
• 1 1/2 cups mixed vegetables (peas/corn/carrot), optional
• 1 cup Thai basil leaves (packed)
• 2 tbsp neutral oil (plus extra if needed)
• 1 1/2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 2 tsp sugar
• 2 tbsp water
• 1 1/2 tbsp soy sauce
• 1 tsp fish sauce (optional but recommended)
• White pepper or black pepper, to taste

Method

• 1

  Step 1: Make the pad krapow sauce

  Mix soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl. Set aside so it’s ready to hit the hot pan quickly.

• 2

  Step 2: Crisp the rice (key for “special” fried rice)

  Heat 1 tbsp oil in a large wok or skillet over high heat until shimmering. Add cold rice and press it out in the pan. Let it sit untouched for 45–60 seconds to lightly crisp, then toss. Repeat once more so you get some toasty, golden bits.

• 3

  Step 3: Fry the eggs

  Push rice to one side, add a drizzle of oil, and crack in eggs. Scramble until just set (still glossy), then toss through the rice.

• 4

  Step 4: Season the fried rice

  Add onion (if using) and mixed veg. Stir-fry 1–2 minutes until hot. Drizzle soy sauce and fish sauce around the edge of the pan (so it sizzles), toss well, and pepper to taste. Remove fried rice to a bowl and keep warm.

• 5

  Step 5: Stir-fry aromatics

  Return the wok to high heat. Add remaining 1 tbsp oil. Add garlic and chilies and stir constantly until fragrant and just turning pale gold, about 15–30 seconds (don’t let garlic brown deeply).

• 6

  Step 6: Cook the chicken

  Add chicken and spread it out. Stir-fry until it changes from pink to opaque and gets a little caramelisation on the edges, about 3–4 minutes.

• 7

  Step 7: Sauce + basil finish

  Pour in the pad krapow sauce. Toss hard for 30–60 seconds until glossy and clinging to the chicken. Turn off heat, add Thai basil, and toss until wilted (it should smell intensely herby and peppery).

• 8

  Step 8: Serve

  Spoon special fried rice onto plates and pile Thai basil chicken over the top (or serve side-by-side). Eat immediately while the basil is vibrant and the rice is still a little crisp.

Tips

• **Best rice for fried rice:** Cold, day-old rice fries up dry and bouncy; freshly cooked rice can go mushy.
• **Heat control:** Pad krapow wants **high heat**—work fast so chicken browns and sauce reduces to a glaze.
• **Chicken texture:** Finely chopping thighs gives the “street-style” crumbly texture; thighs stay juicier than breast.
• **Basil:** Thai basil is ideal; if using regular basil, add it right at the end and expect a sweeter aroma.
• **Serve with:** A crispy-edged fried egg on top is classic (if you have extra eggs), plus cucumber slices to cool the heat.

Nutrition (per serving, estimate)