Thai Basil Chicken Fried Rice (Printer-friendly)

Fragrant jasmine rice wok-fried with tender chicken, holy basil, and spicy chilies in authentic Thai style.

# Required Ingredients:

→ 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 - 1/2 tsp white pepper
13 - 2 tbsp vegetable oil

→ Garnish

14 - Lime wedges
15 - Sliced cucumber

# How-To Steps:

01 - Heat vegetable oil in a large wok or skillet over high heat until shimmering.
02 - Add garlic and chilies; stir-fry for 30 seconds until fragrant, taking care not to burn.
03 - Add sliced chicken and stir-fry until opaque and cooked through, approximately 3-4 minutes.
04 - Stir in onion and bell pepper; cook for 2 minutes until slightly softened.
05 - Add cooked jasmine rice, breaking up clumps with spatula, and toss until heated through.
06 - Pour in soy sauce, oyster sauce, fish sauce, sugar, and white pepper; toss until rice is evenly coated.
07 - Remove from heat and fold in holy basil leaves, stirring until just wilted.
08 - Serve immediately garnished with fresh lime wedges and sliced cucumber on the side.

# Expert Suggestions:

01 -
  • This comes together in under 30 minutes, making it perfect for those nights when takeout sounds tempting but you want something fresher and more personal.
  • The holy basil creates an aromatic experience that fills your entire kitchen, making even a Tuesday dinner feel like a special occasion.
02 -
  • I learned the hard way that adding fresh basil to a still-hot wok over high heat makes it wilt instantly and lose its vibrant flavor—always remove from heat first.
  • Breaking up cold rice clumps with your hands before adding to the wok saves so much frustration and prevents you from accidentally smashing the grains.
03 -
  • Having all your ingredients prepped and measured before you turn on the heat is crucial—fried rice happens fast and there's no time to chop mid-cook.
  • Resist the temptation to add more soy sauce to compensate for saltiness—the fish sauce and oyster sauce already provide plenty of salinity.
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