Thai Basil Chicken Fried Rice (Printable)

Fragrant and spicy fried rice with tender chicken, aromatic holy basil, and vibrant chilies for a quick weeknight meal.

# 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 (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

# Directions:

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 Suggestions:

01 -
  • Everything cooks in under 20 minutes, making it perfect for chaotic evenings when you need real flavor fast.
  • The holy basil adds a peppery punch that regular basil just cannot match, transforming simple fried rice into something memorable.
  • Day-old rice turns into fluffy, separate grains that soak up the sauces without turning mushy.
  • You can swap the chicken for shrimp, pork, or tofu and it still tastes incredible every single time.
02 -
  • If your rice is freshly cooked, spread it on a baking sheet and let it cool completely, or even refrigerate it for an hour so it dries out enough to fry properly.
  • Do not add the basil too early or it will turn black and lose that peppery punch, fold it in only after you pull the wok off the heat.
  • High heat is non-negotiable for fried rice, so make sure your stove and pan are hot enough to keep everything moving and sizzling.
03 -
  • Prep all your ingredients before you start cooking because once the wok is hot, everything moves fast and there is no time to chop.
  • Let the rice sit undisturbed for 30 seconds at a time in the wok so it gets a little crispy and develops that smoky, slightly charred flavor.
  • Use a metal spatula instead of a wooden spoon because it scrapes the bottom better and keeps the rice from sticking.
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