Thai Basil Chicken Fried Rice

Thai basil chicken fried rice is a bold, Thai-inspired stir-fry made with chicken, day-old jasmine rice, garlic, chili, and fresh Thai basil. It’s cooked quickly over high heat so the rice crisps, the sauce caramelizes, and the basil releases its signature aroma. The balance of savory, spicy, and herbaceous flavors makes it taste just like takeout, but it’s ready in about 20 minutes at home!

Prep Time8

Cook Time12

Total Time20

Course: Main Course

Cuisine: Thai

Servings: servings

Author: Jean Choi

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

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.

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