Thai basil fried rice with chicken recipe
 The longer you can leave the chicken to marinade for this dish of Thai basil fried rice with chicken the better! 1 skinless, boneless chicken breast2 tbsp fish sauce 1 tbsp palm sugar 2 limes, juice only 1 handful fresh Thai basil 1 handful fresh coriander 1 tsp finely chopped fresh root ginger 2 garlic cloves, finely chopped1–2 tbsp vegetable oil 1 skinless, boneless chicken breast 2 tbsp fish sauce 1 tbsp palm sugar 2 limes, juice only 1 handful fresh Thai basil 1 handful fresh coriander 1 tsp finely chopped fresh root ginger 2 garlic cloves, finely chopped 1–2 tbsp vegetable oil 4 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger 3 Thai bird's-eye chillies, chopped 2 tbsp vegetable oil2 small Thai shallots, sliced6 raw prawns 1 free-range egg, lightly beaten3 tbsp oyster sauce 25ml/1fl oz Thai fish sauce 1 tbsp palm sugar 400g/14oz cooked, cooled jasmine rice2 bunches Thai basil, leaves left whole 4 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 3 Thai bird's-eye chillies, chopped 2 tbsp vegetable oil 2 small Thai shallots, sliced 6 raw prawns 1 free-range egg, lightly beaten 3 tbsp oyster sauce 25ml/1fl oz Thai fish sauce 1 tbsp palm sugar 400g/14oz cooked, cooled jasmine rice 2 bunches Thai basil, leaves left whole Method To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film.Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge. To make the Thai basil fried rice, pound the garlic, ginger and chilli in a pestle and mortar (or blend in a food processor) to make a paste.Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste. Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble.Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes. To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat.To serve, thinly slice the cooked chicken and serve with the rice. To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film. To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film. Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge. Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge. To make the Thai basil fried rice, pound the garlic, ginger and chilli in a pestle and mortar (or blend in a food processor) to make a paste. To make the Thai basil fried rice, pound the garlic, ginger and chilli in a pestle and mortar (or blend in a food processor) to make a paste. Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste. Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste. Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble. Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble. Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes. Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes. To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat. To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat. To serve, thinly slice the cooked chicken and serve with the rice. To serve, thinly slice the cooked chicken and serve with the rice.