Description
A flavorful Thai-inspired fried rice with ground chicken, vegetables, and a zesty combination of Thai basil, peanuts, and lime, served with extra sriracha for a spicy kick.
Ingredients
Scale
- 2 1/2 tablespoons avocado oil, divided
- 1 lb ground chicken
- Pinches of kosher salt and black pepper
- 1 shallot, minced
- 1 red bell pepper, diced
- 1 large carrot, peeled and diced
- 5 cloves garlic, thinly sliced
- 1 tablespoon brown sugar
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 1–2 teaspoons sriracha
- 2 eggs, whisked
- 2 cups leftover cooked rice
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 large bunch Thai basil leaves (2–3 oz), chiffonade/thinly sliced
- 1/2 cup peanuts, finely chopped
- Zest and juice of an entire lime
- Lime wedges for serving
- Green onions for serving
- More Thai basil and peanuts for serving
- Sriracha for serving
Instructions
- Heat 1 tablespoon of avocado oil in a large skillet or wok over medium heat. Add the ground chicken, season with salt and pepper, and cook until browned, breaking it apart with a spatula. Remove the cooked chicken from the pan and set aside.
- In the same pan, add the remaining 1 1/2 tablespoons of avocado oil. Add the minced shallot, diced red bell pepper, and carrot. Sauté for 3-4 minutes, or until the vegetables begin to soften. Add the garlic and cook for an additional 1 minute until fragrant.
- Stir in the brown sugar, soy sauce (or coconut aminos), sriracha, fish sauce, and oyster sauce. Allow the sauce to simmer for a minute or two to combine and thicken slightly.
- Push the vegetable mixture to one side of the pan. Add the whisked eggs to the empty side and scramble until cooked through.
- Add the leftover rice to the pan and toss to combine with the vegetables and eggs. Stir in the cooked chicken.
- Add the Thai basil, chopped peanuts, lime zest, and lime juice. Stir well to combine and heat through.
- Serve the fried rice with lime wedges, green onions, extra Thai basil, more peanuts, and sriracha on the side for extra flavor. Enjoy!
Notes
- Leftover rice works best as it is drier and helps create a better texture for fried rice.
- You can adjust the amount of sriracha depending on how spicy you prefer your dish.
- Substitute coconut aminos for a soy-free option.
- For a more authentic flavor, you can add some Thai bird’s eye chili to the frying process.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 145mg