Thai Basil Fried Rice Recipe

Ingredients

• 600–900 g cookedjasmine rice (or brown rice)
• 400 gextra-firm tofu, baked or stir-fried
• 15 ml (1 tablespoon)oil
• 30 ml (2 tablespoons)garlic, minced
• 15 ml (1 tablespoon)Thai red chilli, sliced (optional)
• 1 largeyellow onion, sliced
• 1 mediumred pepper, sliced into 2.5 cm strips
• 5 ml (1 teaspoon)kosher salt
• 1 mediumyellow pepper, sliced into 2.5 cm strips
• 240 ml (1 cup), packedThai basil leaves, chopped if large
• 15 ml (1 tablespoon)reduced-salt soy sauce
• 15 ml (1 tablespoon)hoisin sauce (or oyster sauce if not vegan)
• 15 ml (1 tablespoon)chilli garlic sauce

Instructions

1. 1

   Fry the aromatics

   Heat the oil in a large frying pan or wok over medium heat. Add the garlic and sliced chilli, if using, and sauté for 30 seconds, or until fragrant.

2. 2

   Cook the vegetables

   Add the onion, both peppers and salt. Cook for 4–5 minutes, until the vegetables are slightly tender. Stir in half of the Thai basil, then mix in the soy sauce, hoisin sauce and chilli garlic sauce.

3. 3

   Add tofu and rice

   Add the baked tofu and mix it through. Turn the heat to high, then fold in the cooked rice until it is combined with the vegetables.

4. 4

   Brown and serve

   Cook for 4–5 minutes, just until the rice at the bottom begins to brown and crisp. Finish with the remaining basil leaves and serve hot.

What is Thai basil fried rice?

Thai basil fried rice is a wok-style rice dish built around cooked rice, savoury seasonings and fragrant basil. Fried rice is a familiar part of Thai cooking, and this version takes its cues from Thai flavours while using tofu and a colourful mix of vegetables.

The combination works because the rice gets a chance to crisp against the pan while the basil and sauces bring fragrance and savoury depth. It is also a practical way to turn cooked rice into a complete meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 344 calories, 14g protein, 58g carbs, 6g fat.

Most of the carbohydrates come from the rice, while tofu supplies much of the protein. The oil and sauces contribute fat, with the oil being the main added-fat ingredient. For a more balanced plate, serve a portion with extra fresh vegetables on the side.

Choose and prepare the rice

Cooked rice: The recipe calls for 4–6 cups, so the amount can be adjusted to suit how rice-heavy you want the pan to be. Jasmine rice gives a fragrant result; brown rice is an alternative.

Ready to fry: Use rice that is already cooked before starting the stir-fry. Fold it in gently so it mixes with the vegetables without breaking up excessively.

Build flavour in stages

Aromatics: Garlic and optional sliced red chilli go into the hot oil first. Their brief 30-second start releases their aroma before the vegetables are added.

Sauces: Soy, hoisin and chilli garlic sauce are stirred in with the first half of the basil. This spreads their seasoning through the vegetables before the rice goes into the pan.

Get the texture right

Vegetables: Cook the onion and peppers for 4–5 minutes, until slightly tender, so they retain some bite when the rice is added.

Crisp rice: Once the rice is folded through, leave it to cook for 4–5 minutes. The cue is a lightly browned, crisping layer of rice at the bottom of the pan.

Use tofu and basil well

Tofu: The recipe uses 400 g of extra-firm tofu, baked or stir-fried before it is added. Since it is already prepared, the pan step is to warm it through and combine it with the vegetables.

Basil: Add half the leaves while the vegetables are in the pan, then save the rest for the finish. Chop only the larger leaves, as directed, and scatter the reserved basil over the hot rice just before serving.

Serve it hot

This dish is designed to be served straight from the pan, while the rice is hot and its bottom layer is freshly crisp. The tofu and rice make it substantial on its own.

For a meal with a fresh contrast, serve it with a simple cucumber salad or extra sliced vegetables. Keep any extra chilli sauce on the side for those who want more heat.

Recipe notes & tips

• Have the rice, tofu and sliced vegetables ready before heating the pan so the quick cooking stages run smoothly.
• Use a large skillet or wok to give the rice room to mix with the vegetables.
• Keep the garlic and chilli to 30 seconds in the hot oil so they become fragrant without spending too long in the pan.
• Add the rice only after the tofu and vegetables are mixed with the sauces.
• Save the second half of the basil for garnishing just before serving.
• Use the optional red chilli according to how much heat you want.

Variations

• Brown rice: Swap in cooked brown rice for a different grain and texture.
• Oyster sauce: Use oyster sauce instead of hoisin if you are not vegan.
• More chilli: Add the optional sliced Thai red chilli for extra heat.
• Milder pan: Leave out the sliced chilli and adjust the chilli garlic sauce to taste.
• Basil finish: Chop larger leaves as directed and leave smaller ones whole for the garnish.

Common mistakes to avoid

• Adding uncooked rice: The method calls for cooked rice, so cook it before starting the stir-fry.
• Overcooking the garlic: Stir-fry it for only 30 seconds, until fragrant, before adding the vegetables.
• Softening the vegetables too much: Stop cooking them after 4–5 minutes, when they are only slightly tender.
• Skipping the crisping time: Let the rice cook for 4–5 minutes after mixing so the bottom can brown.
• Using all the basil early: Reserve half to finish the dish with fresh basil flavour.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot in a frying pan or microwave, adding a small splash of water if the rice seems dry.

Frequently asked questions