- 2 T. canola oil, divided
- 1 lb. minced chicken
- 1 red bell pepper, chopped
- ¼ c. chopped red onion
- 3 cloves garlic, minced
- 1-2 Thai chilies, minced
- 2 T. red curry paste
- 4 c. cooked rice - ideally leftover rice from another day
- 1 T. fish sauce
- 1 tsp. soy sauce
- ½ tsp. granulated sugar
- ½ tsp. black pepper
- ¼ c. chopped Thai basil
- 3 scallions, chopped
- 4 fried eggs
- Hot sauce, for serving
Heat 1 tablespoon of the canola oil in a large sauté pan or wok over high heat. Add the minced chicken and cook until browned, about 4-5 minutes. Season with salt and pepper and transfer to a plate.
Heat the other tablespoon of canola oil in the same pan. Add the chopped bell peppers and cook until softened, about 3 minutes. Add the onion, garlic, and Thai chilies. Stir to combine and sauté for 2 minutes or until softened. Add the red curry paste and sauté for another minute, stirring to combine.
Return the cooked chicken to the pan along with the rice. Break up the rice with a wooden spoon and mix until well combined. Continue to cook until the rice is hot.
Season the fried rice with fish sauce, soy sauce, sugar, and black pepper. Remove from the heat and stir in the chopped Thai basil and chopped scallions.
Portion the Thai red curry fried rice into 4 shallow bowls or plates and top with fried eggs. Serve immediately. Drizzle some of your favorite hot sauce over the eggs, if desired.
- Yields: 4 servings
- Preparation Time: 20 minutes