Spicy Thai Basil Chicken Fried Rice Recipe
This delicious and easy Thai basil chicken fried rice allows you to recreate your favorite Thai restaurant takeout at home in just 20 minutes. Leftover rice is pan-fried with an easy homemade stir-fry sauce, veggies, chicken, crispy fried egg, and lots of fresh Thai basil.
Servings: 4 servings
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.
- 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.
- 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.
- 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.
- Add the rice then stir to combine, breaking up the rice as you go.
- Remove from heat and stir in Thai basil leaves.
- Serve hot, garnished with more Thai basil, cucumber slices, and/or lime wedges - if using.
Video
Notes
Expert Tips
- Thai basil can usually be found at Asian grocery stores. If you can't find it, you can substitute it with regular basil - although the flavor profile will be a bit different.
- Thai Bird's Eye red chili peppers are small but very spicy. You can omit it if you want a milder flavor. However, I used just one in this recipe and it gave a delicious kick that's not too spicy. Even my 1-year-old ate it! If you can't find Thai chili peppers, you can use another chili pepper.
- Feel free to use another protein if you want, like beef (I recommend flank steak), tofu, pork, or shrimp. For a vegetarian version, use tofu or omit the meat.
- For best results, use leftover day-old rice. You can also use fresh rice and chill it in the refrigerator. I recommend long-grain jasmine rice for this recipe.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat over the stovetop in a large pan or skillet.Nutrition
Serving: 1serving - makes 4 | Calories: 537kcal | Carbohydrates: 54g | Protein: 31g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 190mg | Sodium: 1362mg | Potassium: 545mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1404IU | Vitamin C: 44mg | Calcium: 75mg | Iron: 2mg