Thai Basil Chicken Fried Rice (Print Version)

Fragrant Thai-style fried rice with tender chicken, holy basil, and chilies for a quick, spicy meal.

# What You 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 to 3 Thai red chilies, finely sliced, adjust to taste
06 - 1 cup holy basil leaves (substitute Thai basil if unavailable)
07 - 1 medium red bell pepper, sliced (optional)

→ Sauces & Seasonings

08 - 2 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon fish sauce
11 - 1 teaspoon sugar
12 - ½ teaspoon white pepper
13 - 2 tablespoons vegetable oil

→ Garnish

14 - Lime wedges
15 - Sliced cucumber

# How To Make:

01 - Warm vegetable oil in a large wok or skillet over high heat.
02 - Add minced garlic and sliced chilies; stir-fry for 30 seconds until fragrant.
03 - Add thinly sliced chicken; stir and cook until opaque, approximately 3 to 4 minutes.
04 - Incorporate chopped onion and optional bell pepper; stir-fry for 2 minutes until slightly softened.
05 - Add cooked jasmine rice, breaking up any clumps with a spatula and mixing thoroughly.
06 - Pour in soy sauce, oyster sauce, fish sauce, sugar, and white pepper; toss to evenly coat and heat through.
07 - Remove from heat, fold in holy basil leaves, and stir gently until just wilted.
08 - Plate immediately and garnish with lime wedges and sliced cucumber.

# Expert Advice:

01 -
  • The holy basil creates this intoxicating aroma that fills your entire kitchen and makes everyone ask whats for dinner before you even start plating
  • It hits all the flavors at once—sweet, salty, spicy, and savory—but still feels light enough for a weeknight
  • You probably have most of these ingredients in your pantry already, and the whole thing comes together in under 30 minutes
02 -
  • Cold, day old rice is not a suggestion—it is the difference between distinct grains and a sticky, disappointing clump of starch
  • Have everything prepared and within reach before you start cooking, because once you turn on the heat, things move fast
  • Holy basil wilts almost instantly, so add it at the very end and remove from heat immediately after folding it in
03 -
  • Preheat your wok for at least 2 minutes before adding oil—this prevents sticking and gives you that coveted smoky flavor
  • Slice your chicken as thinly as possible, almost paper thin, so it cooks quickly and stays tender
  • Serve immediately with extra lime wedges on the side, because that acid at the end transforms the entire dish
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