Thai Basil Chicken Fried Rice (Printable Version)

Aromatic fried rice with sliced chicken, holy basil, and Thai chilies. A quick, flavorful main course ready in under 30 minutes.

# What You'll 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
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 - 0.5 tsp white pepper
13 - 2 tbsp vegetable oil

→ Garnish

14 - Lime wedges
15 - Sliced cucumber

# Directions:

01 - Heat vegetable oil in a large wok or skillet over high heat until smoking slightly.
02 - Add garlic and chilies to hot oil; stir-fry for 30 seconds until fragrant but not burned.
03 - Add sliced chicken and stir-fry until completely opaque and lightly browned, about 3-4 minutes.
04 - Stir in onion and bell pepper; cook for 2 minutes until onion begins to soften.
05 - Add cooked jasmine rice, breaking up clumps with spatula. Stir-fry for 2 minutes until rice is heated through and separate.
06 - Pour soy sauce, oyster sauce, fish sauce, sugar, and white pepper over rice. Toss vigorously until evenly coated and rice develops slight crispiness.
07 - Remove from heat immediately. Fold in holy basil leaves and stir until just wilted, about 30 seconds.
08 - Serve immediately in bowls, garnished with fresh lime wedges and sliced cucumber on the side.

# Expert Hints:

01 -
  • The magical combination of holy basil and chilies creates an intoxicating fragrance that will make your kitchen smell like an authentic Thai restaurant.
  • You can throw this together in less time than delivery would take, turning leftover rice into something extraordinary that tastes even better than takeout.
02 -
  • Fish sauce smells strong in the bottle but transforms magically once cooked, so dont be tempted to reduce the amount even if the aroma seems overwhelming at first.
  • Breaking up cold rice with your fingers before adding it to the wok prevents those stubborn clumps that refuse to separate during cooking.
03 -
  • For an authentic smoky flavor, tilt your wok slightly over the flame for a few seconds while cooking to create that coveted wok hei effect without professional equipment.
  • Adding a splash of cold water around the edge of the wok when the rice seems too dry creates instant steam that helps separate the grains without making the dish soggy.
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