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Chicken fried rice with fresh coriander and basil recipe

Chicken fried rice with fresh coriander and basil recipe

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Chicken fried rice is so easy to whip up that I make it nearly every week! This version with fresh basil and coriander tastes really fresh.

2 people made this

IngredientsServes: 2

  • 350g basmati rice
  • 4 tablespoons olive oil
  • 5 cloves garlic, very finely chopped
  • 1 red chilli, very finely chopped
  • 2 chicken breasts, cut into small cubes
  • 1 teaspoon sugar, or to taste
  • 1 1/2 tablespoons fish sauce, or to taste
  • 1 1/2 tablespoons soy sauce, or to taste
  • 4 spring onions, sliced
  • 1/2 bunch fresh basil, chopped
  • 1/2 bunch fresh coriander, chopped
  • salt, to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Cook the rice in boiling salted water according to packet instructions.
  2. Heat the olive oil in a wok over medium heat; stir fry the garlic and chilli until fragrant. Add the chicken and cook until no longer pink inside, about 5 minutes.
  3. Add the cooked rice, stir well to coat with oil. Add sugar, fish sauce, soy sauce and stir well. Add spring onions, basil and coriander. Heat through, stirring well.

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Reviews & ratingsAverage global rating:(2)

Chicken Fried Rice Recipe

I haven’t shared a proper chicken fried rice in my blog so far. So i decided to make it few days back and here i am with the recipe.

If you have some cooked rice in your fridge the fridge then this can be made in a jiffy. if you are vegetarian, you can skip the chicken add add more veggies like cabbage and different peppers, peas and even tofu..

Hope you will give this a try and let me know how it turns out for you..


About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Ingredients You Will Need for Thai Chicken Fried Rice

  • Chicken Meat (Breast or Thigh)
  • Cooked Steamed Rice
  • Eggs
  • Soy Sauce
  • Brown Sugar
  • Mushroom Seasoning
  • Garlic
  • Cooked Corn
  • Carrot
  • Spring/Green Onions/Scallions
  • Coriander/Cilantro
  • Lime
  • Frying Oil

1. Cooked Rice, 2. Cooked Corn, 3. Mushroom Seasoning, 4. Brown Sugar, 5. Soy Sauce (3, 4 & 5 for marinade & seasoning), 6. Cooking Oil, 7. Garlic, 8. Green/Spring Onions, 9. Carrot, 10. Eggs, 11. Chicken Meat, plus Lime & Coriander/Cilantro for Garnish & Oil for Frying

Wiess Cooks!

Inspired by a soup I discovered at an Asian fusion food truck, this fried rice uses Popeye’s chicken tenders, cilantro and lime.

A bowl of soup from an Asian fusion food truck inspired this version of fried rice. It includes cilantro, lime, fresh bean sprouts and bits of fried chicken. With all the chopping involved, this is a great recipe to fix with friends and it makes about 8 servings if served with a side salad and fruit. If it is all you are serving for the meal, it will satisfy 4 healthy appetites.

Mix up the sauce, then prep the other ingredients.

  • 3 Tablespoons soy sauce
  • 2 Tablespoons water
  • 2 Tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • dash of teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 2 Tablespoons sesame or olive oil
  • 1 to 1-1/2 cups chopped celery
  • 3 large eggs, beaten but not frothy
  • 2 cups green onion tops cut into ¼-inch pieces
  • 2 Tablespoons minced or grated fresh ginger
  • 3 fried chicken tenders (my favorite is Popeye’s), cut into small pieces
  • 4 cups previously cooked white rice, room temperature
  • 1-1/2 cups frozen green peas, flash-thawed in microwave
  • 1 to 2 cups fresh bean sprouts
  • 1/4 cup chopped cilantro – divided into two portions.
  • 2 limes, cut into quarters

Combine the sauce ingredients in a small bowl and set aside.

Heat the 2 Tablespoons of oil in a large nonstick skillet or wok over high heat. When oil has several bubbles rising to top, add celery and stir-fry 2 minutes. Add eggs and stir-fry 30 seconds (soft-scrambled stage). Stir in green onions and ginger stir-fry another 1 minute. Add meat, rice and peas. Cook 2 minutes more on high heat, then add sauce, half of cilantro and bean sprouts. Continue stirring until all ingredients are coated with sauce. Scatter remaining cilantro across the top of the dish and serve immediately from the pan with lime on the side. Each person squeezes lime over their portion to taste.

Serves: 4 single dish portions, or 8 entree size portions to be accompanied by a side salad and fruit

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My husband and kids really liked it. I wish I had doubled it, and next time I will. I used "sticky rice" instead of long grain and made it in my rice cooker, and I substituted sesame oil for some of the oil. I will defifnitely make it again.

Pretty nice recipe, however I added some chive, sweet peppers and onions just to jazz it up a bit. This is a recipe for those days that are really hectic. It's simple and fast.

This needs: soy sauce to taste egg - beaten, fried into a pancake, diced chicken (if you want to add meat - poach and cut small and some coriander (cilantro) Top with a splash of sweet chilli sauce for spice if you like it. Excellent!

I agree there is something missing, though it is pretty good. I added the green part of the scallions, salt, pepper, and lemon rind to "kick it up a notch" I multiplied the recipe by 3 so I could have a nice pot of it and I'm glad I did. The ginger is very nice, and I added a little extra. I think what may be missing to pull it all together is garlic! Still good and still pretty. My peas did not go pale like the previous writer said.

Kind of bland and definitely boring. Much better fried rice recipes to be found, even on this website. It is very quick and easy to make. Adding chicken or shrimp would help balance it out and give it more depth.

Easy to make and doesn't taste bad, just tastes OK. much too bland for me. I added soy sauce for extra flavor, but it needs something else.

The fried rice was so easy to make. My friends loved it. I'll definately make it again, next time I'll add some chicken or pork.

Congee with chicken, ginger and poached egg (page 25)

From Chicken and Rice: Fresh and Easy Southeast Asian Recipes from a London Kitchen Chicken and Rice by Shu Han Lee

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  • Categories: Egg dishes Rice dishes Main course Cooking for 1 or 2 Asian
  • Ingredients: fresh ginger spring onions jasmine rice chicken thighs eggs fried shallots shallot oil light soy sauce white pepper

How to Make Basil Fried Rice:

Begin by steaming 1 cup of white rice. This process will yield around 3 cups of cooked white rice.

Add the coconut milk and basil leaves to a small blender and blend until combined (or simply finely chop the basil leaves if you don&rsquot have a small blender).

Pour the coconut milk-basil mixture into a large skillet and heat to medium.

Add the onion and cook, stirring occasionally for 3 minutes.

Add the garlic, carrot, broccoli, and peas and green onion and stir well. Cover and cook 2 to 3 minutes, until vegetables begin to soften.

Scramble the eggs in a separate skillet until cooked.

Add the cooked white rice to the skillet with the coconut milk and vegetables and stir well to combine. Stir in the cooked scrambled egg and serve.

Basil Chicken Recipe Variations

  • Gluten free: to make the Thai Basil Chicken gluten free, use tamari instead of soy sauce.
  • Ground chicken: you may substitute the chicken thighs with ground chicken but I don’t find the texture as appealing the chicken also isn’t as juicy.
  • Birdseye chilies: you are welcome to substitute the Asian chili paste for minced Birdseye chilies. You will want to remove the seeds and finely chop.
  • Other proteins: the sauce is SO good in this recipe, you’ll want to make it with everything! You can swap the chicken for thinly sliced steak, cubed pork tenderloin, tofu or shrimp. When making with shrimp, cook the shrimp first jut until opaque, remove from the pan and add back at the very end of cooking after the sauce has thickened.
  • Nuts: I’ve added cashews for a deeply satisfying crunch but you can also add peanuts as well.
  • Sesame seeds: add the nutty sesame flavor. Take care to use toasted sesame seeds or toast them yourself.
  • Pineapple: I love the salty sour savory with the sweet pineapple.
  • Mango: one of my favorite fruits to add to EVERYTHING. If you’re intimidated by choosing or cutting mangos, check out this post here.
  • Mandarin oranges: use canned or fresh. Fresh hold together better but canned or super convenient.

Ingredients you’ll need

For the fried egg (optional, but I think it’s mandatory)

For the basil chicken

  • 1 chicken breast (or any other cut of boneless chicken, about 200 grams)
  • 5 cloves of garlic
  • 4 – 10 Thai chilies – when you fry the chilies, they aren’t as spicy
  • 1 tablespoon oil for frying
  • 1 teaspoon of oyster sauce
  • 1/2 teaspoon light soy sauce
  • 1 splash of dark sweet soy sauce (you can use Indonesian kecap manis)
  • 1/2 teaspoon sugar
  • 1 handful of Thai holy basil leaves (really try to get holy basil)

You can make your pad see ew with chicken, pork, squid, shrimp, or even tofu, but this time I’ll be making this Thai basil recipes with chicken. However, feel free to substitute chicken with whatever meat you want.

Note: To see the exact steps for making this Thai basil chicken recipe, scroll down below to the recipe box, or keep reading for more of an explanation of this amazing Thai dish and an in-depth look into some of the ingredients.

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Thai holy basil (ใบกะเพรา)

Try Some of These Other Indonesian Recipes

Got any questions? Ask away! I&rsquom happy to help. If you enjoy this recipe, I hope you&rsquoll leave a comment with some STARS. Also, please share it on social media. Don&rsquot forget to tag us at #ChiliPepperMadness. I&rsquoll be sure to share! Thanks! &mdash Mike H.

Watch the video: Σπαγγέτι Αglio e Οlio. Άκης Πετρετζίκης (November 2021).