Savory grains of rice are mixed with fresh summer vegetables, tender chicken, and spicy basil.
Thai chicken fried rice is the perfect dish to enjoy anytime, especially in the summer when gardens are bursting with zucchini, bell peppers, string beans, and basil, all of which make up this dish.
I am a huge rice fan. Part of that comes from living in Mexico for ten years where I ate it almost every day. The other part is simply because rice is pretty tasty. It helps that rice is an excellent way to stretch pricier items like meat. Even now that I have been State-side for over two years I crave rice if I go more than a few days without eating it.
Rice is the humble staple of many cultures. Whether it is Arabic rice, Chinese egg fried rice, Jamaican rice and peas, or a savory miso rice congee, rice is an integral part of life. It is the substance that keeps many people going.
Unless it is necessary for me to go grain-free I don’t see my kitchen ever going without rice.
Thai is one of my weakness when it comes to picking a restaurant to eat at. If I could, I would eat it out at least once a week but that is not exactly budget friendly.
Thankfully over time I have started to learn how to recreate some of my favorite dishes, like yellow curry or Kimi’s simple Thai broth. It was only a matter of time that I finally broke down to create a Thai chicken fried rice that satisfied my cravings.
This Thai chicken fried rice is a combination of three of my favorite restaurants in various parts of California.
Join me at The Nourishing Gourmet for this recipe and a few tips!
Thai Chicken Fried Rice
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