Thai Chicken Fried Rice
  • 2 cups steam white rice (Jasmin preferred)
  • 1 lb chicken breast, thinly sliced and velveted (optional)
  • 1 cup Thai basil*
  • 1 cup zucchini, quartered and thinly sliced
  • 1 cup string beans or long beans, chopped into ¼ inch pieces
  • 1 red pepper, thinly sliced
  • 4 cloves garlic, crushed
  • 4 TBS coconut oil
  • 2 tsp coconut/palm sugar
  • 2 tsp soy sauce/tamari for gluten free
  • ½ tsp unrefined salt
  1. * If Thai basil can not be found, feel free to substitute with sweet basil. To cut the basil roll a few leaves at a time into a cigar shape and thinly slice.
  2. Cook the rice a few hours to a day or two in advance. Allow to cool.
  3. Thinly slice the chicken breast. Use the velveting method to par-cook the chicken or set the raw chicken aside to cook in the skillet.
  4. Quarter the zucchini, cutting it a ¼ of an inch thick. Remove the end from the string or long beans, cutting them into ¼ inch pieces. Cut the bell pepper in half, removing the seeds. Thinly slice the bell pepper. Roll a few basil leaves at a time like a cigar. Thinly slice the rolls of basil. Crush the garlic.
  5. Mix the soy sauce, palm sugar, and salt in a small dish.
  6. In a wok or cast iron skillet heat the oil for two minutes. Add the green beans and bell pepper. Cook on high heat for 5 minutes, allowing them to blister, stirring frequently.
  7. Add the chicken and crushed garlic. Stir until the chicken is almost cooked.
  8. Add the rice, zucchini, the soy sauce mixture. Stir for 3-5 minutes until thoroughly mixed and heated through. Add the basil and stir again.
  9. Top with extra basil if desired.
Recipe by The Nourishing Gourmet at