Basil Chicken Fried Rice
This basil chicken fried rice is super easy and perfect for using up left over chicken or rice that you have on hand. It is also gluten-free and soy-free, making it a great go-to dish for the whole family!
Print
Pin
Servings: 4
Ingredients
- 1.5 lbs. chicken breast
- 1 medium red bell pepper
- 2 medium carrots
- 1 cup white rice
- 2 cups bone broth
- 2 large eggs
- 1/4 cup fresh basil
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. smoked paprika
- 1/4 tsp. dried ginger
- 1/4 tsp. red chili pepper flakes
- 1 tsp. salt
- 3 Tbsp. coconut aminos
- 1 tsp. fish sauce
Instructions
Prepare Rice Ahead Of Time:
- Begin by prepping your rice ahead of time. You can make the rice the same day; however, it can often times get a little "gummy" in texture when cooked right away. This is why I always recommend making the rice either in the morning or the day before and refrigerating it until you are ready to use it.
- Rinse 1 cup of white rice and add it to a rice cooker (you could also make this in a pot if you do not have a rice cooker).
- Add 2 cups of bone broth to the rice and cook according to the rice cooker or for 20-30 minutes on low heat on the stove top.
- Once the rice is fully cooked if should be light and fluffy. Remove the rice from the rice cooker or pot and chill it for a minimum of 2 hours before frying it in the pan.
Basil Chicken Fried Rice:
- Rinse and dry the 1.5 pounds of chicken breasts.
- Slice the chicken breast open horizontally, splitting the chicken breasts in two.
- Season the chicken breast with 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. salt, and 1/4 tsp. smoked paprika.
- Bring the griddler or pan to heat over medium high heat. Once hot, oil the pan and grill the chicken until it reads 164° F.
- Once the chicken is done set it aside to rest while you cook the rice.
- Over high heat, bring a large pan up to heat. Once it is up to heat add olive oil or avocado oil to the pan.
- Add the chilled rice to the hot pan and spread it evenly across the pan. The rice should sizzle when it hits the pan.
- Allow the rice to cook for 1-2 minutes before stirring it. Then stir and wait another 1-2 minutes before stirring the rice again.
- After 4-5 minutes, add in two eggs and scramble the eggs into the rice stirring continually.
- Add in the coconut aminos, fish sauce, bell pepper, carrots, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. dried ginger, 3/4 tsp. salt, and 1/4 tsp. red bell pepper flakes. Mix everything together and cook for an additional 2-3 minutes.
- Dice the chicken into small dices and add it to the fried rice.
- Top with fresh basil and serve.
Notes
Tips For How To Make Good Fried Rice:
- Use cold rice: Using cold rice makes a huge difference in the texture of the dish. When using newly cooked rice, it can oftentimes become "gummy" and stick together. Using day-old or refrigerated rice is super helpful in preventing the rice from "gumming up" and becoming sticky.
- Really hot pan: Making sure that your pan and oil are really hot before adding the rice is important to getting a non-stick surface. To achieve this, heat your pan for a couple of minutes before adding your oil. Once the pan is hot, add the oil and allow it to come up to heat, then add the rice. This will help create a non-stick surface, giving your rice a better texture.
- Prep: Once this recipe starts cooking it moves along pretty fast, so prep all the veggies ahead of time so that you can just add them as you go.