Thai Basil Chicken Fried Rice (Printable)

Fragrant Thai fried rice with tender chicken, holy basil, and chilies. Quick 30-minute meal with authentic flavors.

# What Goes In:

→ 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 - ½ tsp white pepper
13 - 2 tbsp vegetable oil

→ Garnish

14 - Lime wedges
15 - Sliced cucumber

# How to Make It:

01 - Heat vegetable oil in a large wok or skillet over high heat until shimmering.
02 - Add garlic and chilies; stir-fry for 30 seconds until fragrant, being careful not to burn.
03 - Add sliced chicken and cook until opaque throughout, approximately 3–4 minutes.
04 - Stir in onion and bell pepper; cook for 2 minutes until slightly softened.
05 - Add cooked jasmine rice, breaking up clumps with spatula, and toss until heated through.
06 - Pour in soy sauce, oyster sauce, fish sauce, sugar, and white pepper; toss until rice is evenly coated.
07 - Remove from heat and fold in holy basil leaves, stirring until just wilted.
08 - Plate immediately and garnish with fresh lime wedges and sliced cucumber.

# Expert Advice:

01 -
  • The combination of aromatic holy basil and spicy chilies creates this incredible flavor explosion that makes ordinary fried rice feel like a special occasion meal.
  • Its remarkably adaptable to whatever protein you have on hand, saving me countless times when I need a quick dinner solution with whatever is in the fridge.
02 -
  • Adding the basil too early will cause it to turn black and bitter, so always fold it in at the very last moment for that signature fresh flavor and color.
  • High heat is non-negotiable for authentic fried rice, as cooking too slowly allows the rice to steam rather than fry, resulting in a gummy texture instead of those coveted distinct grains.
03 -
  • If you can only find regular sweet basil, add a tiny pinch of star anise powder to your sauce mixture to mimic some of that authentic holy basil flavor.
  • Break the cooking process into two batches if your wok isnt large enough to prevent overcrowding, as too much food in the pan lowers the temperature and results in soggy rather than caramelized ingredients.
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