Published: by Absolutely Recipes, in the recipes category.

Thai Fried Rice with Basil Recipe.

Ingredients:

1 1/2 Cups White rice (preferably jasmine)
1 1/2 cups Water
3 3/4 TSP Salt, divided
2 cups Broccoli florets
1/2 Small onion, thick slices
2 Cloves garlic, minced
1 lb Chicken, thinly sliced, cut into pieces
2 Tbsp Cornstarch
2 Eggs, beaten
1/4 cup Coconut aminos, divided
2 1/2 TSP Sesame oil
3-4 Tbsp Vegetable oil
1/4 cup Basil, julienned
Lime
Cilantro

Recipe Instructions:

Pour the dry rice into a fine mesh sieve and rinse it under cold running water.
Combine the rinsed rice with 1/2 TSP salt and 1 1/2 cups water in a small pot, and bring it to a boil.
Put a lid on the pot and turn the heat to low, simmer for 20 minutes.
Once the rice is cooked, spread it out on a baking sheet or two large plates to cool.
You should have roughly 4 1/2 cup of cooked rice.
**We recommend cooking the rice at least 6 hours before making this dish.
Bring a large pot (8-10 cups) of water seasoned with 2 TSPs of salt to a boil.
Add the broccoli and onion slices and boil for 2 minutes.
Remove the broccoli and onions with tongs or a slotted spoon and set it aside, leaving the seasoned water in the pot.
In a bowl, salt the chicken pieces (with roughly 1 TSP salt) and toss until evenly coated.
Then, add the cornstarch to the chicken and mix again until every piece is well-coated.
Bring the water you used to boil the broccoli and onions back to a boil and add the cornstarch-coated chicken.
Boil the chicken for 4 minutes.
Strain it out and set the chicken aside.
In a small bowl, beat two eggs with 1/2 TSP sesame oil, 1 TSP coconut aminos and 1/4 TSP salt.
Heat 1 TBSP vegetable oil and 1 TSP sesame oil in a large saucepan or wok (if you have one) over medium heat.
Add the garlic, broccoli and onions and sauté for 2 minutes just to brown them a bit, then take them out of the pan and set them aside.
Add 1 more TBSP of vegetable oil to the empty pan and quickly fry the eggs, moving them quickly in the pan just until they're fully cooked through.
As soon as the eggs are cooked, take them out of the pan.
Next, fry the chicken pieces for just a couple of minutes to brown them, adding a bit more oil to the pan if needed.
Once the chicken pieces are browned, set them aside along with all of the veggies and eggs.
Add 1 TBSP vegetable oil and 1 TSP of sesame oil to the empty pan and fry the rice by spreading it in a solid, even layer.
Let the rice fry without disturbing it for 1 minute at a time before tossing it and then frying it for another minute.
Do this for a total of 5 minutes.
Now, add the vegetables, eggs, basil and remaining coconut aminos to the pan and stir quickly over medium heat until it is all fully combined.
Top with cilantro leaves, and a squeeze of lime juice.

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