Thai Basil Fried Rice
This Thai basil fried rice is a fast skillet dinner with jasmine rice, chicken, eggs, crisp vegetables, and a savory sauce. The basil goes in at the end so it stays fragrant and fresh.
- Total time
- 30 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 15mThaiQuick
Thai basil fried rice is the kind of meal that makes good use of leftover rice. Cold rice fries better than fresh rice because the grains are drier, so they stay separate instead of turning mushy.
This version uses chicken, eggs, bell pepper, green beans, garlic, chiles, and a simple sauce made with oyster sauce, soy sauce, fish sauce, and a little sugar. Thai basil adds its peppery, slightly licorice-like flavor right at the end.
Use a large skillet or wok and have everything ready before you turn on the heat. Stir-frying moves quickly, which is part of what makes this dinner so useful on a busy night.
01What you'll need
Ingredients
14 items · 4 servings
- 3 cups cooked jasmine rice, chilled
- 2 tablespoons neutral oil, such as canola, avocado, or vegetable oil, divided
- 3 large eggs, lightly beaten
- 12 ounces boneless, skinless chicken breast, thinly sliced
- 3 garlic cloves, minced
- 2 Thai chiles, thinly sliced, or 1 serrano chile for less heat
- 1/2 cup diced yellow onion
- 1 cup diced red bell pepper
- 1 cup trimmed green beans, cut into 1-inch pieces
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon granulated sugar
- 1 1/2 cups loosely packed Thai basil leaves
02How to make it
Step-by-step
1. Break up the rice
Use your hands or a fork to gently separate any clumps of chilled rice. This helps the rice fry evenly and keeps it from steaming in the pan.
2. Mix the sauce
In a small bowl, stir together the oyster sauce, soy sauce, fish sauce, and sugar. Set it near the stove so you can add it quickly when the rice is ready.
3. Scramble the eggs
Heat 1 teaspoon of the oil in a large wok or nonstick skillet over medium-high heat. Add the beaten eggs and cook, stirring, until just set. Transfer the eggs to a plate.
4. Cook the chicken
Add 1 tablespoon of the oil to the pan. Add the sliced chicken in an even layer and cook for 3 to 4 minutes, stirring often, until no longer pink and cooked through. Chicken should reach 165°F in the thickest piece. Transfer it to the plate with the eggs.
5. Stir-fry the vegetables
Add the remaining oil to the pan. Add the garlic, chiles, onion, bell pepper, and green beans. Stir-fry for 2 to 3 minutes, until the vegetables are bright and just tender. Stir-fry means cooking quickly over fairly high heat while stirring often.
6. Fry the rice
Add the chilled rice to the pan. Spread it out, then stir and toss for 2 to 3 minutes, until the rice is hot and lightly toasted in spots.
7. Add the sauce
Pour the sauce over the rice and stir well so the grains are evenly coated. Return the chicken and eggs to the pan and toss until everything is hot.
8. Fold in the basil
Turn off the heat. Add the Thai basil leaves and fold them into the rice until just wilted. Taste and serve right away.
03From our kitchen
Cook's tips
- Make the rice ahead: Cook the jasmine rice up to 3 days ahead and chill it in a covered container. If you only have fresh rice, spread it on a baking sheet and refrigerate it uncovered for 30 to 60 minutes before frying.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or in the microwave until steaming hot.
- Protein swaps: Use thinly sliced chicken thighs, shrimp, pork, tofu, or leftover cooked chicken. If using cooked meat, add it back near the end so it does not dry out.
- Basil swap: Thai basil has a stronger, spicier flavor than sweet basil. If you cannot find it, use sweet basil, but add a small pinch of black pepper or a few extra chile slices for more bite.
- Control the heat: Two Thai chiles make this moderately spicy. Use one chile, remove the seeds, or skip the chiles for a milder fried rice.
- Gluten-free note: Use gluten-free tamari instead of soy sauce and choose gluten-free oyster sauce and fish sauce, as labels vary by brand.
Cook's note
For the cleanest texture, avoid crowding the pan. If your skillet is smaller than 12 inches, fry the rice in two batches, then combine everything at the end with the basil.
04Frequently asked
Questions & answers
Can I use freshly cooked rice for Thai basil fried rice?
Yes, but chilled rice works better. Fresh rice has more surface moisture, so it can turn soft. If you need to use fresh rice, spread it out on a tray and chill it until cool and a little dry.
What is the difference between Thai basil and regular basil?
Thai basil has sturdier leaves and a peppery, slightly anise-like flavor. Regular sweet basil is softer and sweeter. It will still taste good, but the flavor will be less like restaurant-style Thai basil fried rice.
Can I make this without fish sauce?
Yes. Replace the fish sauce with more soy sauce or tamari. The flavor will be a little less savory and briny, so you may want to add a squeeze of lime at the table.
Is this fried rice very spicy?
With two Thai chiles, it has a noticeable kick. For mild fried rice, use one chile, remove the seeds, or leave the chiles out completely.
Why did my fried rice turn mushy?
The most common causes are warm rice, too much sauce, or a crowded pan. Use cold rice, measure the sauce, and cook in batches if your pan is small.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat13 g
- 17%
- Saturated Fat2 g
- 10%
- Cholesterol202 mg
- 67%
- Sodium1095 mg
- 48%
- Total Carbohydrate44 g
- 16%
- Dietary Fiber3 g
- 11%
- Total Sugars7 g
- Protein29 g
- 58%
- Vitamin D0.8 mcg
- 4%
- Calcium73 mg
- 6%
- Iron3.2 mg
- 18%
- Potassium540 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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