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Thai basil fried rice with chicken

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chicken and marinade

  • 1 skinless, boneless chicken breast
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 2 limes, juice only
  • 1 handful fresh Thai basil
  • 1 handful fresh coriander
  • 1 tsp finely chopped fresh root ginger
  • 2 garlic cloves, finely chopped
  • 1–2 tbsp vegetable oil

For the Thai basil fried rice

  • 4 garlic cloves, finely chopped
  • 1 tbsp finely chopped fresh root ginger
  • 3 Thai bird’s-eye chillies, chopped
  • 2 tbsp vegetable oil
  • 2 small Thai shallots, sliced
  • 6 raw prawns
  • 1 free-range egg, lightly beaten
  • 3 tbsp oyster sauce
  • 25ml/1fl oz Thai fish sauce
  • 1 tbsp palm sugar
  • 400g/14oz cooked, cooled jasmine rice
  • 2 bunches Thai basil, leaves left whole

Method

  1. To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film.

  2. Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge.

  3. To make the Thai basil fried rice, pound the garlic, ginger and chilli in a pestle and mortar (or blend in a food processor) to make a paste.

  4. Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste.

  5. Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble.

  6. Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes.

  7. To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat.

  8. To serve, thinly slice the cooked chicken and serve with the rice.

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