Chicken Fried Rice With Thai Basil And Mushrooms Recipes

Steps:

• Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
• Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
• Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Steps:

• Heat a wok or large nonstick skillet over medium-high, then swirl in the oil. Once the oil is shimmering, add the ground chicken and cook, actively breaking the chicken up into small pieces, until it is mostly cooked, about 6 minutes.
• Stir in the garlic, sugar and chile until evenly distributed and fragrant, about 2 minutes, then add the green beans, oyster sauce, fish sauce and Thai seasoning, and cook, stirring constantly, until the chicken is fully cooked, the green beans are crisp-tender and the krapow is glossy, about 2 minutes.
• Remove from heat, add the basil and a dash of white pepper and toss to combine. If the sauce seems to cling too tightly to the mixture, add 1 to 2 tablespoons of water to make it loose and glossy.
• Serve over rice, and top with a crispy fried egg, if desired. Serve with additional Thai seasoning to sprinkle on top, according to taste.

Steps:

• Combine chicken thighs, 2 tablespoons soy sauce, brown sugar, and black pepper in a bowl. Cover and marinate in the refrigerator, 2 hours to overnight.
• Heat a wok or very large skillet over high heat for 30 seconds. Pour in vegetable oil. Reduce heat to medium; add onion and garlic. Cook and stir until fragrant, about 2 minutes.
• Increase heat to high and add marinated chicken to the wok; cook, stirring constantly, until no longer pink, about 4 minutes.
• Push chicken mixture to one side of the wok; pour eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir eggs slowly until scrambled. Mix into the chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper; stir for 1 minute.
• Stir rice into the wok until evenly incorporated and heated through, about 4 minutes. Remove from heat; stir in green onion and cilantro. Mix gently until combined.

Steps:

• I am putting this down just as I did it. You could obviously take some short cuts here or there, but it may not be as yummy.
• What kind of chilies you use will effect how hot your dish is. I actually used the Anaheim chilies and also a Serrano chili for a little kick. Feel free to try different combinations.
• Take a small cast iron skillet (6 in) or other pan and put the chilies in it. Pour the oil over them so that they are half submerged.
• Fire up the grill and place the skillet with the chilies on the fire and close cover. Grill over Medium-low heat for 20 minutes. (You could also do that in the oven).
• While the chilies are roasting, dice your chicken into 1 inches cubes. Please the pieces flat on a plate and sprinkle with garlic salt. Let sit until ready to cook.
• Rough chop the mushrooms and place them in a bowl. Add the minced garlic.
• When the chilies are done they will be very soft. Remove them from the grill. Remove the chilies from the oil. Reserve the oil (it's awesome to dip bread in). Cut the stems off the chilies, dice them and add them to the mushrooms and garlic in the bowl.
• Heat up a wok or skillet to smoking hot over high heat. Add about 2-3 T of the reserved oil. When the oil is very hot add the chicken and stir fry until the chicken is barely done. Don't over cook.
• Add the mushrooms, garlic and chilies and stir fry 2-3 minutes Add the Thai Basil, rosemary and fish sauce. Reduce heat to medium, cover and cook 2 minutes.
• Turn heat back to high and add the rice. Stir fry for 3 minutes.
• Turn off heat, cover and let sit 3 minutes. Uncover and serve.