Thai Spicy Basil Fried Rice | Khao Pad Kaphrao

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1. 1Step 1: Slice the chicken breast really thin, in bite size pieces. Combine the chicken with the light soy sauce and white pepper. Set aside for later.
2. 2Step 2: Combine all the ingredients for the fried rice sauce and set aside.
3. 3Step 3: Pour enough oil in a wok or non-stick frying pan, about 1 inch depth. Heat the wok over medium-high heat. When the oil is hot, crack the egg into the middle of the pan. The egg should be swimming in the oil. Splash the egg with oil, until the edges are crispy and the yolk is somewhat cooked. Remove the egg from the wok and drain on a paper towel. Repeat with the remaining egg.
4. 4Step 4: Heat oil in a large wok or frying pan over medium-high heat. Add garlic and Thai chillies, stir well making sure the garlic doesn’t burn. Add the chicken and cook until it looks almost done. Add the onion and mix it well with the chicken.
5. 5Step 5: Now add the rice, and then the sauce mixture. Combine the rice well with the sauce, making sure to break down lumps of rice. When the rice has absorbed all of the sauce, add the basil, mix it well and turn off the heat. Taste and adjust for additional soy sauce or fish sauce.
6. 6Step 6: Serve it immediately while it’s hot. Top it off with a fried egg and some cucumber slices and fresh lime wedges on the side.
7. 7Step 7: Combine all the ingredients for prik nam pla in a bowl. You can store it in the fridge for up to two weeks.