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Thai Fried Rice with Basil

Thai Fried Rice with Basil and chicken lime and cilantro
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 3¾ teaspoons sea salt
  • 2 cups broccoli florets
  • ½ sweet onion, cut into ½-inch-thick slices
  • 1 pound boneless, skinless chicken breast, thinly sliced then cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 2 large eggs, beaten
  • 2½ teaspoons toasted sesame oil
  • ¼ cup coconut aminos
  • 4-5 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 4 cups cooked white rice, preferably day-old
  • ¼ cup fresh basil, julienned
  • fresh cilantro leaves (optional)
  • 1 lime, cut into wedges (optional)

Method

  1. Fill a large pot with 3 quarts of water and 2 teaspoons of salt and bring to a boil over high heat. Add the broccoli and onion and cook until just tender, about 2 minutes. The broccoli should be bright green. Using a slotted spoon, transfer the broccoli and onion to a plate, reserving the water in the pot, boiling over high heat.

  2. Meanwhile, add the chicken pieces to a large bowl. Sprinkle with 1 teaspoon of the salt and the cornstarch and toss until evenly coated all over.

  3. Add the chicken to the boiling water and cook until opaque, about 4 minutes. Drain.

  4. Meanwhile, in a small bowl, whisk the eggs with ½ teaspoon of the toasted sesame oil, 1 teaspoon of the coconut aminos, and ¼ teaspoon of the salt.

  5. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large skillet over medium heat. Once the oil is glistening, add the garlic, reserved broccoli, and onions and cook until beginning to brown, about 2 minutes. Transfer the vegetables back to the same plate.

  6. To the same skillet, add 1 tablespoon of vegetable oil. Once the oil begins to glisten, reduce the heat to low and pour in the egg mixture. Let stand until barely beginning to set, about 15 seconds, then stir slowly to scramble together until the eggs are just set but still wet, 1 to 2 minutes. Transfer the eggs to the plate with the vegetables.

  7. Increase the heat to medium, and add 1 tablespoon of vegetable oil to the same skillet. Once the oil begins to glisten, add the chicken and cook until beginning to brown, about 3 minutes. Transfer the chicken to the plate with the vegetables and eggs.

  8. Add the remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the pan. Spread the rice evenly on the bottom of the skillet. Cook, undisturbed, until the rice begins to crisp on the bottom, 2 to 3 minutes. Stir the rice once, then continue to cook, undisturbed, until slightly crispy, another 2 to 3 minutes. Return the chicken, vegetables and eggs to the skillet. Add the basil, and remaining coconut aminos and cook 1-2 more minutes over medium heat, stirring to combine.

  9. Divide the fried rice between 4 plates. Serve topped with cilantro (if using) and a squeeze of lime juice.