Thai Basil Fried Rice
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Thai Basil Fried Rice

15 minutes. Wok-fired, punchy, restaurant-quality. Better than takeout and you know it.

Prep 5 minCook 10 minTotal 15 minServes 4Cost $2.00/serving★ 4.9(389)

Servings

Est. total: $8.00 · $2.00/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 4 cup cooked jasmine rice (day-old, cold)
  • 12 oz chicken thighs (boneless skinless, diced small)
  • 2 large eggs
  • 4 cloves garlic (minced)
  • 3 pieces Thai bird chiles (sliced, or 1 serrano)
  • 1/2 whole yellow onion (diced)
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 3 tbsp vegetable oil
  • 1 cup Thai basil leaves (packed)
  • 1 whole lime (cut into wedges)

Instructions

  1. 1

    Heat 2 tbsp oil in a wok or large skillet over HIGH heat until smoking. Add diced chicken. Cook without stirring for 2 minutes to get a sear, then stir-fry until cooked through — 165°F internal. Remove and set aside.

    2 tbsp vegetable oil12 oz chicken thighs

    High heat is non-negotiable. Low heat = steamed, sad fried rice.

  2. 2

    Add remaining 1 tbsp oil. Crack in eggs, scramble quickly for 30 seconds until just set. Break into small pieces.

    1 tbsp vegetable oil2 large eggs
  3. 3

    Add garlic, chiles, and onion. Stir-fry 30 seconds until fragrant.

    4 cloves garlic3 pieces Thai bird chiles1/2 whole yellow onion
  4. 4

    Add cold rice. Press flat against the wok, let it sear 30 seconds, then toss. Repeat. This builds the smoky flavor (wok hei).

    4 cup cooked jasmine rice
  5. 5

    Return chicken to wok. Add fish sauce, soy sauce, oyster sauce, and sugar. Toss everything together for 1 minute.

    2 tbsp fish sauce1 tbsp soy sauce1 tbsp oyster sauce1 tsp sugar
  6. 6

    Kill the heat. Fold in Thai basil — it wilts from residual heat. Serve immediately with lime wedges.

    1 cup Thai basil leaves1 whole lime

Pairs With

🍺Thai Lager$

Singha, Chang, or any crisp Asian lager

Light, cold, and clean — the classic pairing with Thai food

🍷Riesling$

Off-dry German or Alsatian Riesling

Touch of sweetness tames the chili heat, high acid refreshes

🍸Thai Basil Smash$$

Gin, lime, simple syrup, muddled Thai basil

Herbaceous and citrusy — mirrors the dish's flavor profile

Nutrition

110

Calories

7

Proteing

12

Carbsg

4

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •Day-old rice is essential. Fresh rice is too wet and will steam instead of fry.
  • •If you can't find Thai basil, Italian basil works but the flavor is different — more sweet, less anise.

Substitutions

  • chicken thighs → shrimp (cook 2 min), tofu (press and cube), or just more egg
  • Thai bird chiles → 1 serrano or ½ tsp red pepper flakes
  • oyster sauce → hoisin sauce in a pinch
  • Thai basil → Italian basil (different flavor, still good)

Leftovers

Fried rice reheats beautifully in a hot wok or skillet. Keeps 3 days.

Leftover Ideas

Stuff into a burrito with srirachaTop with a fried egg for breakfastWrap in lettuce cups

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.