41 Reviews of Thai Chicken Fried Rice with Basil - Kao Pad Krapao

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).

From: DrHunnie

On Jan 3, 2007

Just made this amazing dish! Simple and delicious! The recipe is easily doubled. I added extra basil (1 cup total - love the taste and smell!) and some thinly sliced carrots for veggie content as well as color. Didn't have any cilantro or Thai red chili peppers but I substituted with red pepper flakes and came out wonderfully! Thanks Sue L. :oD

From: JustJanS

On Feb 2, 2006

I could live on this forever! I had cooked some drumsticks in a ginger soy mix the night before, so used the meat from them and leftover rice to create a whole new dish. I loved it, but have to confess to not having the recipe with me when I went to make it. Now I see I got it right apart from adding a thinly sliced red capsicum and an egg omelette cut into strips. They worked well and I would continue to add them to the mix any time I amde it. Thanks Sue for yet another great recipe.

From: Sueie

On Mar 25, 2004

Had some left-over cooked chicken breast fillet.Didn't have any fresh chilli so used chilli flakes. Tasty, fresh and light. Yum!

From: HappyBunny

On Dec 12, 2007

Incredible! This was a true revelation. I increased the amount of rice and sauce, and added julienned sugar snap peas. My children and husband loved it and it will definitely be on our dinner table again. It's everything I love about a recipe - quick, easy, low fat, nutritious and delicious.

From: basia1

On Mar 21, 2003

Excellent recipe. Extremely easy to make - in fact, this was all I made for dinner. Wonderful aroma while cooking, and a great flavor. I actually used aborito rice because that's all I had, but I cooked it as rice and not risotto. Wonderful! Thanks, Sue!

From: Lyzzzzard

On Nov 15, 2007

Being a pectarian (Vegetarian who eats seafood) I subbed shrimp for the chicken... I doubled the recipe (I had a feeling it would be good), used peanut oil, brown rice, 1/2 the sugar, about 1/2 c. basil, and 1/2 a bunch of cilantro... Man this was good!!! Next time I'm going to quadruple the recipe and go even more nuts with the cilantro!!!

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!