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Why You’ll Love Thai Basil Chicken Fried Rice
Thai basil chicken fried rice delivers everything you love about your favorite Thai restaurant – no takeout required. The rice crisps lightly at the edges while staying fluffy inside, the chicken stays tender, and the savory-slightly-sweet sauce coats every bite. If you already love my Thai basil chicken, this fried rice version builds on those same bold, garlicky, basil-forward flavors in a heartier, one-pan format. And once the fresh Thai basil hits the heat, the whole kitchen smells incredible.
Unlike pad kra pao, which is typically served over rice, this version stir-fries the rice directly with the chicken and sauce so every grain is infused with flavor. It has the same aromatic depth you’d expect from dishes like my coconut chicken curry, but in a quicker stir-fried format. It’s fast, deeply flavorful, and even my toddler happily ate it with that little kick from one Thai chili, which is always a win in my book!
What Is Thai Basil?
Thai basil (not to be confused with holy basil, which is used in traditional pad kra pao) has a slightly peppery, licorice-like flavor that sets it apart from Italian basil. That distinct aroma is what makes Thai basil fried rice taste different from standard basil chicken fried rice.
You can usually find it at Asian grocery stores. If you can’t, regular basil will work in a pinch, but the flavor will be milder and less complex.
Ingredient Notes
- Oyster sauce: Adds depth and savory richness to the stir-fry sauce. Use a gluten-free version if needed.
- Soy sauce or tamari: Brings saltiness and umami. Tamari keeps this Thai chicken fried rice gluten-free.
- Fish sauce: Essential for authentic Thai flavor and complexity.
- Brown sugar: Balances the saltiness with a subtle sweetness.
- Avocado oil: A neutral oil that handles high heat well.
- Garlic: Builds the aromatic base of the dish.
- Thai bird’s eye chili: Adds heat. Use one for a noticeable kick or omit for a milder version.
- Boneless skinless chicken thighs or breasts: Thighs stay extra juicy, but either works.
- Red bell pepper and onion: Add sweetness and texture.
- Eggs: Scrambled directly in the pan for richness and that classic fried rice feel.
- Cooked jasmine rice (chilled): Day-old rice works best because it’s drier and fries up without turning sticky or clumping.
- Fresh Thai basil leaves: The star ingredient that gives this basil chicken fried rice its signature flavor.
- Lime wedges or cucumber (optional): Fresh garnish to brighten the dish.
How to Make Thai Basil Chicken Fried Rice
Step 1: Whisk together the oyster sauce, soy sauce or tamari, fish sauce, and brown sugar in a small bowl. Set aside.
Step 2: Heat avocado oil in a wok or large skillet over medium-high heat until hot. Add garlic and minced Thai chili and stir for about 1 minute until fragrant.
Step 3: Pour in the sauce, then immediately add the chicken, red bell pepper, and onion. Stir-fry for 4-5 minutes, until the chicken is cooked through.
Step 4: Push everything to one side of the pan. Crack the eggs into the empty side, break the yolks, and scramble until just halfway cooked.
Step 5: Add the chilled rice and stir everything together, breaking up any clumps. Cook until the rice is heated through and lightly fried.
Step 6: Remove from heat and stir in the Thai basil leaves until just wilted. Serve hot, garnished with extra basil, cucumber slices, or lime wedges if desired.
For a fresh contrast, pair it with my Thai green papaya salad for a complete Thai-inspired meal.
Expert Tips for Perfect Fried Rice
- Add the Thai basil at the very end. Toss it in after removing the pan from heat to keep it bright, fragrant, and vibrant instead of wilted and dull.
- Use day-old jasmine rice whenever possible. Freshly cooked rice holds too much moisture, which can cause it to steam instead of fry. When rice is overly moist, the grains stick together and turn soft instead of being lightly crisp.
- If using fresh rice, chill it first. Spread it out on a baking sheet and refrigerate for at least an hour to help dry the surface moisture so it fries properly.
- Cook over fairly high heat. A quick stir-fry gives the rice better texture and helps create that slightly smoky, restaurant-style flavor.
- Adjust the spice level to your preference. Use one Thai chili for moderate heat, add more for extra spice, or omit it entirely for a milder, kid-friendly version.
- Use the right pan for best results. A wok is ideal for high-heat stir-frying, but a large cast-iron or stainless steel skillet will also give you great texture and caramelization.
If you love the bold flavors in this Thai basil chicken fried rice, you’ll like my pineapple fried rice for a slightly sweeter, tropical twist.
Storage and Reheating
- This dish can be frozen for up to 2 months, though the basil flavor is best fresh.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a large skillet over medium heat until warmed through. You can add a splash of water to loosen the rice if needed.
Recipe FAQs
It has a mild to moderate heat from Thai bird’s eye chili. You can easily adjust the spice level by using more or less chili, or omitting it entirely for a milder version.
Thai basil has a slightly peppery, licorice-like flavor that’s more aromatic than Italian basil. It gives Thai basil chicken fried rice its signature bold flavor.
You can, but chilled day-old jasmine rice works best. Fresh rice contains more moisture and can turn soft instead of lightly crisp when stir-fried.
Shrimp, thinly sliced beef, ground chicken, or tofu all work well in this recipe. If you enjoy shrimp in Thai dishes, you might also like my shrimp pad Thai. Just adjust the cooking time based on the protein you choose.
More Thai-Inspired Dishes
Main Dishes
Easy Thai Coconut Curry Meatballs (Instant Pot Option)
Main Dishes
Authentic Thai Green Curry with Beef Recipe
30 Minutes or Less
Thai Kale Salad with Cashew Dressing (Paleo, Whole30, Vegan)
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Thai Basil Chicken Fried Rice
Video
Ingredients
Stir Fry Sauce
- 3 tbsp oyster sauce, this one is gluten free
- 2 tbsp soy sauce, or tamari sauce, for gluten free
- 1 tbsp fish sauce
- 1 tsp brown sugar
Fried Rice
- 1/4 cup avocado oil, or any neutral flavored oil
- 6 garlic cloves, minced
- 1 Thai Bird's Eye red chili, minced – add more or omit if you don't want spicy
- 1 lb boneless skinless chicken thighs, or breasts – cut into thin pieces
- 1 red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 eggs
- 4 cups cooked rice, chilled
- 1 cup Thai basil leaves, plus more for garnish
- Optional: lime wedges and/or cucumber slices, for garnish
Instructions
- Whisk together the sauce ingredients in a small bowl and set aside.3 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp brown sugar
- Heat avocado in a wok or a large pan over medium high heat until sizzling. Add garlic and Thai red chili and stir for 1 minute.1/4 cup avocado oil, 6 garlic cloves, 1 Thai Bird's Eye red chili
- Stir in the sauce mixture, then immediately add chicken, red bell pepper, and onion. Cook for 4-5 minutes until the chicken is cooked through.1 lb boneless skinless chicken thighs, 1 red bell pepper, 1 onion
- Push all the contents to the side, then crack 2 eggs on the other side of the pan. Break the yolk, and scramble until halfway cooked.2 eggs
- Add the rice then stir to combine, breaking up the rice as you go.4 cups cooked rice
- Remove from heat and stir in Thai basil leaves.1 cup Thai basil leaves
- Serve hot, garnished with more Thai basil, cucumber slices, and/or lime wedges – if using.Optional: lime wedges and/or cucumber slices
Notes
- Add the Thai basil at the very end. Toss it in after removing the pan from heat to keep it bright, fragrant, and vibrant instead of wilted and dull.
- Use day-old jasmine rice whenever possible. Freshly cooked rice holds too much moisture, which can cause it to steam instead of fry. When rice is overly moist, the grains stick together and turn soft instead of being lightly crisp.
- If using fresh rice, chill it first. Spread it out on a baking sheet and refrigerate for at least an hour to help dry the surface moisture so it fries properly.
- Cook over fairly high heat. A quick stir-fry gives the rice better texture and helps create that slightly smoky, restaurant-style flavor.
- Adjust the spice level to your preference. Use one Thai chili for moderate heat, add more for extra spice, or omit it entirely for a milder, kid-friendly version.
- Use the right pan for best results. A wok is ideal for high-heat stir-frying, but a large cast-iron or stainless steel skillet will also give you great texture and caramelization.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a large skillet over medium heat until warmed through. You can add a splash of water to loosen the rice if needed.
- This dish can be frozen for up to 2 months, though the basil flavor is best fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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