Recipe: Thai Fried Rice with Chicken and Basil (Khao Pad Khai Horaphi)

FRIED RICE WITH CHICKEN AND BASIL
(KHAO PAD KHAI HORAPHI)

"The basil in this classic fried rice dish is deep-fried for a few minutes, so that it becomes crisp when cold."

1/2 cup (125 ml) vegetable oil
Handful of fresh Thai basil leaves
3 shallots, finely sliced
2 garlic cloves, finely sliced
1 large fresh red chili, seeded and finely chopped
3/4 lb (375 g) chicken, thinly sliced into small pieces
2 cups (500 g) jasmine rice, cooked and left until cold
1 tablespoon chopped scallions
2 teaspoons fish sauce (nam pla)
Salt (to taste)

Heat the oil in a wok, add the basil leaves, and cook for 1-2 minutes. Remove from the wok with a slotted spoon and drain on paper towels.

Add the shallots to the wok and cook, stirring continuously, for 2-3 minutes, or until just beginning to brown. Remove from the wok with the slotted spoon and drain well on paper towels.

Drain all but 2 tablespoons of the oil from the wok. Reheat the wok, add the garlic and chili, and stir-fry for 1 minute.

Add the chicken and stir-fry for 3 minutes.

Add the rice and scallions and stir until heated. Add the fish sauce and salt, if necessary.

Stir half the fried basil into the rice and arrange on a serving dish. Sprinkle with the remaining basil and the fried shallots, then serve immediately.

Source: Classic Asian Cookbook by Sri Owen