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This Thai Basil Fried Rice brings restaurant-quality flavor to your kitchen in just 30 minutes. Fragrant jasmine rice, tender chicken, and fresh Thai basil come together in a quick stir fry that’s loaded with savory flavor and just the right spice level.
My family has started to branch out more and love Asian takeout-style meals, especially ones we can make together at home. I especially love the fresh basil in this recipe. It adds a pop of flavor and fragrance that makes the whole dish stand out. This version of Thai fried rice is easy to throw together, packed with protein, veggies, and plenty of flavor, making it a favorite go-to weeknight meal.
To choose your spice level, think about whether you like mild, medium, or hot. My kids happily eat it with one medium jalapeño, which keeps things very mild but still flavorful. For medium heat, try two jalapeños or four serranos. If you prefer it spicy, add Thai chilies or stir in an extra pepper at the end. Cooking the pepper earlier helps soften the heat while keeping the flavor.
Why You’ll Love This Thai Basil Fried Rice
- Ready in about 30 minutes using simple ingredients.
- Balanced with sweet, savory, and spicy flavor.
- Great way to use up day-old rice and extra veggies from the week.
- Customizable with chicken, tofu, or shrimp.
- Tastes like takeout but made at home.
Ingredients You’ll Need
Fried Rice:
- Day-old Jasmine Rice: Best rice for fried rice since it’s drier and won’t get mushy.
- Chicken Thighs: Adds tender protein; substitute tofu or shrimp if preferred.
- Basil: Regular basil works great and is kid friendly. Thai basil adds a more authentic, slightly spicy flavor. Use whichever your family prefers.
- Shallots: They add a light sweetness that’s milder and more delicate than regular onions, giving the dish flavor without overpowering it.
- Garlic and Chilies: Build that classic Thai flavor. Use fewer chilies for less heat. Serrano or jalapeño both work, and serranos are spicier.
- Oil: Avocado, vegetable, or olive oil work well.
- Eggs: Add texture and richness.
- Green Onions and Lime Wedges: Finishing touch to add some freshness.
Sauce:
- Soy Sauce: Combine for color and flavor balance.
- Fish Sauce & Oyster Sauce: Create rich depth.
- Sesame Oil: Adds nutty aroma and richness.
- Sugar & Lime Juice: Balance the savory flavors.
How to Make Thai Basil Fried Rice
Follow these simple steps to make this flavorful Thai basil fried rice at home.
- Make the sauce: In a small bowl, whisk together soy sauces, fish sauce, oyster sauce, sesame oil, sugar, and lime juice until the sugar dissolves and everything is fully combined. Set aside for later.
- Heat the wok: Place a wok or large skillet over medium-high heat and add avocado oil. Wait until a drop of water sizzles instantly. This means it’s hot enough.
- Cook aromatics: Add shallots, garlic, and chilies. Stir constantly for about 30 seconds, just until fragrant. Be careful not to let the garlic brown.
- Add chicken: Place the chicken pieces into the pan in an even layer. Let them sear for 1–2 minutes before stirring so they develop color. Continue cooking for 5–6 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Scramble eggs: Push the chicken to one side of the pan. Pour the beaten eggs into the open space. Let them sit for a few seconds, then stir until the eggs are mostly set. Combine with the chicken.
- Add rice: Add the cold rice, breaking up any clumps with a spatula or spoon. Stir constantly to coat every grain with the oil, chicken, and eggs.
- Mix in sauce: Pour the prepared sauce mixture over the rice. Stir-fry for 2–3 minutes, tossing continuously until everything is evenly coated and the rice looks glossy and heated through.
- Finish: Add fresh chopped basil and green onions. Stir just until the basil wilts. Remove from heat and serve with lime wedges for squeezing over the top.
Tip: Need last-minute day-old rice? Cook your rice as usual, then spread it on a baking sheet in a thin, even layer. Let it cool for 10–15 minutes, then place it in the fridge for about 40 minutes or the freezer for 15–20 minutes until it feels dry and slightly firm. This quick chill helps mimic the texture of rice that’s been chilled overnight, making it perfect for fried rice.
Expert Tips
- Rice Texture: Use day-old rice for the best texture; fresh rice can clump.
- Avoid Soggy Rice: Make sure your ingredients are dry before adding them to the pan, and avoid overcrowding. Too much moisture or too many ingredients at once will steam the rice instead of frying it.
- No Wok? No Problem: You don’t need a wok, but you do need a large, wide skillet that can get really hot. The extra space helps everything fry evenly instead of steaming.
- Add Veggies: Toss in frozen peas, carrots, bell peppers, or even broccoli when you add the rice so they heat through without getting mushy.
- Basil Timing: If you’re using regular basil, add it right at the end off the heat to keep it fresh and prevent any bitter flavor.
- Spice It Your Way: Adjust the spice level by adding or reducing peppers. You can also sub 2 serrano peppers for 1 medium jalapeño for a milder flavor.
- Protein Options: Swap protein easily. Try shrimp, tofu, or thinly sliced beef.
Storing & Making Ahead
- Refrigerate: Store in an airtight container up to 3 days.
- Freeze: Keep in freezer-safe bags for up to 2 months.
- Reheat: Warm in a skillet over medium-high heat with a splash of water or oil.
- Prep ahead: Mix sauce in advance and refrigerate for up to 2 days.
FAQs
What type of rice is best for fried rice?
Day-old jasmine rice works best since it’s dry and won’t clump. Don’t have day-old rice? Check the tip in the instructions above for how to quickly chill fresh rice.
What kind of basil should I use?
I usually use regular basil since my kids don’t like spicy foods, but Thai basil has a slightly spicy, anise-like flavor that makes this dish taste authentic. If you can’t find Thai basil, regular or Italian basil works great and gives a milder flavor.
Do I need a wok?
Not necessarily! A wok gives you the best heat control and allows ingredients to toss easily, but a large, wide skillet works just fine. The key is making sure it’s hot enough before you start cooking so the rice gets that slightly crisp texture instead of steaming.
How do I make this vegetarian?
Use vegetarian oyster sauce, skip the fish sauce and the egg, and substitute tofu or veggies for chicken.
Why is my fried rice soggy?
Fried rice turns soggy when the pan isn’t hot enough, the rice is too fresh, or the pan is overcrowded. Use day-old rice, cook over medium-high heat, and add ingredients in batches so everything fries instead of steaming.
Can I adjust the spice level?
Yes, use fewer chilies for mild heat or more for spicier flavor. You can also swap in jalapeños instead of serrano chiles. 2 serrano peppers roughly equal 1 medium jalapeño, which will give you a gentler, milder heat.
Similar Recipes
If you loved this, try these easy weeknight meals:
- Thai Coconut Potsticker Soup
- Beef and Broccolini Stir Fry
- Thai Chicken Peanut Rice Skillet
- Teriyaki Salmon Stir Fry
- Shrimp & Vegetable Stir Fry
- Sweet and Sour Chicken with Pineapple
- Easy Shrimp Lo Mein
Enjoyed this Thai Basil Fried Rice? Leave a quick review and tell us how yours turned out!
Easy Thai Basil Fried Rice
Equipment
- wok
Ingredients
- 1 tablespoon neutral oil, avocado, peanut
- ½ cup shallot, thinly sliced
- 2 small red serrano pepper, seeded and thinly sliced
- 3 cloves minced garlic
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- Salt and pepper, to taste
- 2 green onions, thinly sliced, separated
- 4 cups steamed Jasmine rice, day old
- 2 large eggs, lightly whisked
- ½ cup fresh basil, plus more for garnish
- Lime wedges, for garnish
Sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 lime, juiced
Instructions
- Heat oil in a wok or large skillet over medium-high heat. Once oil is hot, add shallot, peppers, and minced garlic, stir frying for 30 seconds, until fragrant and light golden.
- Add the chicken. Season with salt and pepper, and stir fry for 5-6 minutes, stirring often, until browned and mostly cooked.
- While the chicken cooks, combine the sauce ingredients in a small bowl and whisk well.
- Add the whites of the green onion and 1 cup of rice, stir frying for 20-30 more seconds.
- Move everything to one side of the cooking surface. Pour the whisked egg onto the other side, stirring and folding for 1-2 minutes, until scrambled. Stir it in with the rice mixture.
- Add the sauce to the pan and stir well, then add in the rest of the cooked rice and green parts of green onion. Stir fry everything for another 2-3 minutes until warmed through and well mixed, tasting and adjusting seasoning and heat as desired. Stir in the basil, remove from the heat, then serve with lime wedges and more basil.
Notes
- Day-old rice: Cold, day-old jasmine rice works best because the grains stay separate. If you only have fresh rice, spread it on a baking sheet and chill it in the fridge for 40 minutes or the freezer for 15–20 minutes.
- Chili peppers: Adjust the heat to your taste. One jalapeño keeps it very mild and kid friendly. Serranos or Thai chilies will make it spicier. Scroll back up for a full breakdown of heat levels.
- Protein swaps: You can substitute chicken with shrimp, tofu, or thinly sliced beef without changing the cooking steps..
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water or oil.
- More help: For detailed tips, spice guidance, and step-by-step photos, scroll back up to the full post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
