Remember my Thai Basil Sangria post from a couple months ago, in which I became excited by the prospect of being able to grow herbs indoors during the winter? Well, that excitement might have been premature.
In early November sun was still streaming in through the windows for 8+ hours a day. It was still warm enough that I was able to crack open the window to let in fresh air. Not anymore, on both accounts. And my window plants, consequently, have been fading, even with religious watering.
All my herbs, including the Thai basil plant that was so lively before, are nearing the end. So for lunch one day, I decided to use up as much of it as possible while it was still somewhat healthy. I didn’t want to trek to the store to pick up curry paste, so this Thai basil chicken fried rice was the answer. And it made me wonder why I didn’t make fried rice with Thai basil more often. I used up not only most of the basil but also some leftover chicken in the fridge. Best of all, I spent only 5 minutes in front of the stove for a very tasty lunch.
I still have a bit of Thai basil left. Let’s see…what else to make with it, other than more sangrias?
- 3 cups leftover white rice
- 2 tablespoons peanut or vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ pound chicken breast, cut into bite-sized pieces about 1-inch in diameter
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- ½ tablespoon sugar
- ⅓ cup chopped Thai basil
- Salt and pepper to taste
- Break up the cold cooked rice into smaller clumps.
- Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the garlic, shallots, and optional crushed red pepper and stir-fry for about 30 seconds, until just aromatic. Add the chicken and stir-fry until no longer pink, about 2 minutes.
- Toss in the rice and break up any remaining clumps with a spatula. Stir in the fish sauce, soy sauce, and sugar. Add the chopped Thai basil. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Salt and pepper to taste. Transfer to bowls and serve hot.