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Prepare the chili-garlic paste: In a mortar and pestle, combine the red chilies and garlic cloves. Pound until a coarse paste forms. Set aside.

Heat a large wok over high heat until smoking. Add 2 tablespoons of cooking oil and swirl to coat the wok surface.

Add the diced chicken to the hot wok and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the cooked chicken from the wok with a slotted spoon and set aside, leaving the flavored oil in the wok.

Add 1 tablespoon of cooking oil to the wok if needed. Add the chili-garlic paste and half of the finely diced red shallots to the wok. Stir-fry for 1 minute until fragrant.

Crack the two eggs directly into the wok with the aromatics. Scramble the eggs quickly until just set, breaking them into small pieces.

Add the cooked jasmine rice to the wok. Increase heat to maximum and stir-fry vigorously, breaking up any clumps and ensuring the rice is well combined with the aromatics and eggs. Continue to stir-fry for 3-4 minutes, allowing the rice to get slightly toasted and develop 'wok hei'.

Return the cooked chicken to the wok. Add the chopped Chinese broccoli, chicken bouillon powder, white pepper, dark soy sauce, and fish sauce. Stir-fry for another 2-3 minutes, ensuring all ingredients are well combined and the broccoli is tender-crisp.

Add the fresh basil leaves and chopped spring onions. Give a final, rapid stir-fry for about 30 seconds to combine and wilt the basil.

Remove the fried rice from the heat. Stir in the remaining finely diced red shallots just before serving.

Serve the Thai fried rice immediately, garnished with fresh cucumber and tomato slices.


Prepare the chili-garlic paste: In a mortar and pestle, combine the red chilies and garlic cloves. Pound until a coarse paste forms. Set aside.

Heat a large wok over high heat until smoking. Add 2 tablespoons of cooking oil and swirl to coat the wok surface.

Add the diced chicken to the hot wok and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the cooked chicken from the wok with a slotted spoon and set aside, leaving the flavored oil in the wok.

Add 1 tablespoon of cooking oil to the wok if needed. Add the chili-garlic paste and half of the finely diced red shallots to the wok. Stir-fry for 1 minute until fragrant.

Crack the two eggs directly into the wok with the aromatics. Scramble the eggs quickly until just set, breaking them into small pieces.

Add the cooked jasmine rice to the wok. Increase heat to maximum and stir-fry vigorously, breaking up any clumps and ensuring the rice is well combined with the aromatics and eggs. Continue to stir-fry for 3-4 minutes, allowing the rice to get slightly toasted and develop 'wok hei'.

Return the cooked chicken to the wok. Add the chopped Chinese broccoli, chicken bouillon powder, white pepper, dark soy sauce, and fish sauce. Stir-fry for another 2-3 minutes, ensuring all ingredients are well combined and the broccoli is tender-crisp.

Add the fresh basil leaves and chopped spring onions. Give a final, rapid stir-fry for about 30 seconds to combine and wilt the basil.

Remove the fried rice from the heat. Stir in the remaining finely diced red shallots just before serving.

Serve the Thai fried rice immediately, garnished with fresh cucumber and tomato slices.
