Can I use chicken breast instead of ground chicken?

Yes. Dice boneless, skinless chicken breasts into small cubes and cook until opaque, about 4–5 minutes, before adding vegetables.

What can I substitute for Thai basil?

Regular basil works in a pinch, though it's milder. Holy basil (if available) is closer in flavor. Add it at the end to preserve its aroma.

How do I store leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat, adding a splash of water if it dries out.

Can I make this ahead for meal prep?

Yes. Prepare through the cooking step, cool completely, and portion into containers. Add fresh Thai basil just before eating to keep it bright.

Is this recipe dairy-free and gluten-free?

Yes, if you use tamari or certified gluten-free soy sauce. Verify your sriracha brand for gluten content.

Thai Basil Chicken Fried Rice

Name: Thai Basil Chicken Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 ½ tablespoons avocado oil, divided; 1 lb ground chicken; pinches of kosher salt and black pepper; 1 shallot, minced; 1 red bell pepper, diced; 1 large carrot, peeled and diced; 5 cloves garlic, thinly sliced; 1 tablespoon brown sugar; 2 tablespoons low-sodium soy sauce or coconut aminos; 1-2 teaspoons sriracha; 2 eggs, whisked; 2 cups leftover cooked rice (see note); 1 tablespoon fish sauce; 1 tablespoon oyster sauce; 1 large bunch Thai basil leaves (2-3oz), chiffonade/thinly sliced; ½ cup peanuts, finely chopped; zest and juice of an entire lime; For serving: lime wedges, green onions, more Thai basil and peanuts, sriracha

CookOSBeta

Thai Basil Chicken Fried Rice | CookOS

Ingredients

2 ½ tablespoons avocado oil, divided
1 lb ground chicken
pinches of kosher salt and black pepper
1 shallot, minced
1 red bell pepper, diced
1 large carrot, peeled and diced
5 cloves garlic, thinly sliced
1 tablespoon brown sugar
2 tablespoons low-sodium soy sauce or coconut aminos
1-2 teaspoons sriracha
2 eggs, whisked
2 cups leftover cooked rice (see note)
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 large bunch Thai basil leaves (2-3oz), chiffonade/thinly sliced
½ cup peanuts, finely chopped
zest and juice of an entire lime
For serving: lime wedges, green onions, more Thai basil and peanuts, sriracha

18 Ingredients

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Instructions

1
Heat 1 tablespoon avocado oil in a large skillet or wok over medium high heat. Add ground chicken, breaking it up with a spatula and cook until fully browned and cooked through, about 5-6 minutes. Season with pinches of salt and pepper.
2
Scooch the ground chicken over, add another ½ tablespoon avocado oil and sauté shallots, bell pepper and carrot until softened, 2-3 minutes. Add the garlic and stir-fry another 60 seconds, until fragrant. Stir in 1 tablespoon brown sugar, 2 tablespoons soy sauce and 1-2 teaspoons sriracha, tossing everything together and stirring to scrape up any browned bits at the bottom. Transfer the chicken and veggie mixture to a large bowl.
3
Drizzle in another ½ tablespoon avocado oil. Whisk 2 eggs in a small bowl and season the eggs with pinches of salt and pepper. When the oil is hot, add the eggs, letting them sit for several seconds to cook into a large flat pancake-looking piece. Flip the egg and then use your spatula to break it up into pieces.
4
Scooch the egg over and heat the remaining ½ tablespoon oil. Add the cooked rice, breaking it up so each grain gets coated with a little oil.
5
Return chicken and veggies to the skillet. Add 1 tablespoon oyster sauce, 1 tablespoon fish sauce, zest and juice of a whole lime, ½ cup chopped peanuts and thinly sliced Thai basil leaves and toss everything until well combined.
6
Finish up with a big squeeze of fresh lime juice and extra herbs, peanuts and sriracha sauce, as desired. Dinner is served, lucky YOU!