Thai Basil Fried Rice w/ Chicken

Ingredients

• 15 ggarlic, minced
• 2 gThai chilli, thinly sliced
• 24 gvegetable oil
• 150 gchicken thigh, cut into strips about 6 mm thick (or shrimp, tofu, pork belly, etc.)
• 77 gonion, chopped
• 2 largeeggs
• 16 gfish sauce (Thai fish sauce preferred)
• 36 goyster sauce (Thai oyster sauce preferred)
• 4 gwhite granulated sugar
• 300 gcooked jasmine rice (day-old and cold preferred)
• 20 gThai basil leaves
• to tastesalt
• optionalcucumber, sliced

Instructions

1. 1

   Fry the aromatics

   Heat the vegetable oil in a large sauté pan, wok or cast-iron pan over medium heat. Add the garlic and Thai chilli and cook for about 30 seconds, until fragrant.

2. 2

   Brown the chicken

   Add the chicken and stir. Cook for about 2 minutes, or until browned.

3. 3

   Soften the onion

   Add the chopped onion and cook for 1 minute, until it starts to turn slightly translucent.

4. 4

   Scramble the eggs

   Push the chicken and onion to the side of the pan. Crack the eggs into the centre and stir with a spatula until opaque, then mix them through the chicken.

5. 5

   Add the sauces

   Pour in the oyster sauce and fish sauce, then sprinkle over the sugar. Stir until the chicken mixture is thoroughly coated.

6. 6

   Stir in the rice

   Use your hands to add the day-old rice, breaking up any clumps as you go. Mix with the spatula and cook, stirring occasionally, for about 1–2 minutes.

7. 7

   Wilt the basil

   Add the Thai basil and stir-fry for 1 minute, or until the leaves wilt and smell sweet. Taste and add salt if needed.

8. 8

   Serve straight away

   Serve the fried rice immediately, with sliced cucumber on the side.

What is Thai basil fried rice?

This is a Thai-style fried rice built around fragrant basil, chilli and a savoury sauce, with chicken and egg for a substantial one-pan meal. Fried rice is a practical way to use cooked rice, and the high, quick heat helps keep the grains distinct.

Cold, day-old jasmine rice works particularly well here, while Thai basil brings a peppery, anise-like aroma. The balance of fish sauce, oyster sauce and a little sugar gives the rice savoury depth with a gentle sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 383 calories, 16g protein, 36g carbs, 20g fat.

The jasmine rice supplies most of the carbohydrates, while the oil, egg and sauces contribute much of the fat; chicken and egg provide protein. Serve with cucumber for a fresh, crisp contrast, or add extra vegetables alongside the rice.

Choose the right rice

Cold rice: Day-old rice is less moist and easier to separate in the pan. Break up clumps as you add it so the sauce can coat the grains evenly.

Freshly cooked rice: If that is what you have, spread it out to cool and let excess steam escape before frying. Very warm, wet rice is more likely to turn soft and sticky.

Build flavour in stages

Garlic and chilli: Start them in the oil over medium heat and cook only until fragrant, about 30 seconds. Keep them moving if they begin to brown quickly.

Sauces and sugar: Stir these through the chicken before adding the rice. This gives the protein an even coating and helps distribute the seasoning when the rice goes in.

Cook the chicken and egg

Chicken: Cut the thigh into thin strips so it cooks quickly; the recipe allows about 2 minutes for browning. If using another protein, adjust the cooking until it is appropriately cooked through.

Eggs: Make a clear space in the middle of the pan and scramble the eggs there until opaque. Mixing them with the chicken afterwards helps keep soft pieces of egg throughout the rice.

Finish with basil

Add the Thai basil near the end and cook for about 1 minute, just until wilted and aromatic. Prolonged cooking can dull its fresh fragrance, so have the rice ready to serve as soon as the leaves soften.

Serve it while hot

Cucumber: Serve sliced cucumber alongside the rice for a cool, crisp contrast to the warm chilli and savoury sauce.

Make it a meal: The rice already includes chicken and egg, so it can be served on its own or with extra cucumber. Serve promptly while the grains are hot and the basil is fragrant.

Recipe notes & tips

• Prepare and measure the ingredients before heating the pan, as the cooking moves quickly.
• Use a broad pan or wok so the rice has room to fry rather than steam.
• Break up cold rice clumps before they go into the pan.
• Keep the garlic and chilli moving so they become fragrant without burning.
• Taste before adding salt because both sauces are already savoury.
• Add the basil at the end to preserve its aroma.

Variations

• Swap the protein: Use shrimp, tofu or pork belly in place of chicken, as suggested in the recipe.
• Adjust the heat: Use less Thai chilli for a milder result or more if you prefer extra spice.
• Add more cucumber: Serve a generous amount on the side for extra crunch.
• Use another rice: Jasmine rice is specified, but another cooked rice can be used if that is what you have.
• Make it vegetarian: Choose tofu and check that the sauces suit your dietary preferences.

Common mistakes to avoid

• Using wet rice: It can turn claggy; use cold day-old rice or cool freshly cooked rice before frying.
• Burning the aromatics: Garlic and chilli cook fast, so remove the pan from the heat briefly if they start to darken.
• Crowding the pan: A crowded pan can make the rice steam; use a wide pan and fry in batches if needed.
• Adding basil too early: It can lose its aroma; stir it in at the end and cook just until wilted.
• Salting without tasting: The fish and oyster sauces are salty; taste the finished rice before adding salt.

How to store

Refrigerate leftovers promptly in a sealed container and use within 2 days. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry; avoid reheating more than once.

Frequently asked questions