Thai Chicken Fried Rice with Basil - Kao Pad Krapao

From: aspiringourmet

On Jul 6, 2009

very good. chicken thighs instead of breasts, and i used Sriracha instead of the chilis and added ginger. hubby went nuts! I would even go with more basil next time - it really made it. thanks so much - a total keeper!

From: Gracielagata

On Jul 5, 2009

this was a bit plain at 1st, but add some lime juice, more soy, salt, and pepper, and it def is a good meal! i used basmati, and made it the way bunglowten did, but have discovered that basmati is very sensitive to breaking and crushing, mix it in very carefully and try not to stir after that. thanks for a great meal!

From: bungalowten

On Jun 30, 2009

We just got done having this for dinner and I had to come online right away to write my review and document the changes I made this time around. I used hot rice (the rice was cooking while I prepped other ingredient). The chicken was pre-cooked. I used a bit of sesame oil with my vegetable oil, I cooked two eggs first and added the shreds at the end, I added chopped carrots with the garlic, and chopped green onions with the chicken. I only use 1/2 T of sugar, and 1 1/2 T of soy. No shallots as we didn't have any. This recipe is so good, my husband and son loved it as much as I did. It will probably be a weekly dinner in our house.

From: Jacelya Jones

On Mar 30, 2007

This dish--known to me as 'Chili Chicken'--has always been a favorite of mine. I commonly ordered this (along with a side of spring rolls) at my favorite Thai restaurant...before we moved out to the 'burbs (where what serves as ethnic cuisine just does not measure up to my standards). Anyhoo, this recipe for Kao Pad Krapao is perfect, precise and delicious! I am shocked down to my toes at how good this dish. I find now, however, that it's fine with regular basil (as opposed to Holy Basil).