Thai Basil Chicken Fried Rice (Printable)

Fragrant and spicy Thai-style fried rice featuring tender chicken, aromatic holy basil, and vibrant chilies for a quick meal.

# Ingredient List:

→ Proteins

01 - 1.75 lbs 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 (adjust to taste)
06 - 1 cup holy basil leaves (substitute with Thai basil if unavailable)
07 - 1 medium red bell pepper, sliced (optional)

→ 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

# Steps:

01 - Heat the vegetable oil in a large wok or skillet over high heat. Add the garlic and chilies; stir-fry for 30 seconds until fragrant.
02 - Add the sliced chicken and cook until it turns opaque, about 3-4 minutes.
03 - Stir in the onion and bell pepper (if using); cook for another 2 minutes.
04 - Add the cooked jasmine rice, breaking up any clumps with a spatula.
05 - 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.
06 - Remove from heat, fold in the holy basil leaves, and stir until just wilted.
07 - Serve immediately, garnished with lime wedges and sliced cucumber.

# Expert Advice:

01 -
  • It transforms yesterday's boring rice into something electric and aromatic in under half an hour.
  • The holy basil adds a peppery, almost licorice-like fragrance that no other herb can replicate.
  • You control the heat, the protein, and the vegetables, making it endlessly adaptable to whatever you have on hand.
02 -
  • Using fresh, wet rice will turn this into a gummy mess, so always reach for day-old rice or spread fresh rice out to dry for at least an hour.
  • Don't add the basil too early or it will turn black and bitter, wait until the heat is off and let the residual warmth do the work.
  • High heat is non-negotiable, if your wok isn't hot enough, you'll steam the ingredients instead of frying them.
03 -
  • Keep all your ingredients prepped and within arm's reach before you start cooking, once that wok heats up, there's no time to chop or measure.
  • If you can't find holy basil, Thai basil is the next best thing, but avoid Italian basil, it tastes completely different and won't give you that authentic flavor.
  • For a restaurant-style smoky flavor, let the rice sit undisturbed in the wok for 30 seconds at a time so it gets a little charred on the bottom.
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