Thai Basil Chicken Fried Rice (Print)

Fragrant Thai-style fried rice with tender chicken, aromatic holy basil, and vibrant chilies. Quick, easy, and irresistibly flavorful.

# What You Need:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs or breasts, thinly sliced

→ Rice

02 - 4 cups cooked jasmine rice, preferably day-old

→ Vegetables & Herbs

03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2-3 Thai red chilies, finely sliced
06 - 1 cup holy basil leaves
07 - 1 medium red bell pepper, sliced

→ Sauces & Seasonings

08 - 2 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp fish sauce
11 - 1 tsp sugar
12 - 1/2 tsp white pepper
13 - 2 tbsp vegetable oil

→ Garnish

14 - Lime wedges
15 - Sliced cucumber

# Directions:

01 - Heat the vegetable oil in a large wok or skillet over high heat.
02 - Add the garlic and chilies; stir-fry for 30 seconds until fragrant.
03 - Add the sliced chicken and cook until it turns opaque, about 3-4 minutes.
04 - Stir in the onion and bell pepper; cook for another 2 minutes.
05 - Add the cooked jasmine rice, breaking up any clumps with a spatula.
06 - Pour in the soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything together until the rice is evenly coated and heated through.
07 - Remove from heat, fold in the holy basil leaves, and stir until just wilted.
08 - Serve immediately, garnished with lime wedges and sliced cucumber.

# Helpful Hints:

01 -
  • The combination of holy basil and chilies creates this incredible aromatic punch that somehow makes leftover rice taste better than the original meal.
  • Everything comes together in one pan in under 30 minutes, making it my go-to when friends unexpectedly text theyre coming over.
02 -
  • Never add the basil too early or over direct heat, as it will turn black and bitter instead of releasing its beautiful aroma.
  • Breaking up cold rice with your hands before adding it to the wok prevents those stubborn clumps that refuse to separate during cooking.
03 -
  • Keep your wok moving constantly once the rice goes in, using a lifting and tossing motion rather than stirring, which prevents the rice from breaking and becoming mushy.
  • For an extra layer of flavor, crack an egg into the center of your wok after the rice is heated through, let it set for 10 seconds, then quickly fold it through the rice for little ribbons of egg.
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