Bowl of Thai Basil Fried Rice.

Thai Basil Fried Rice

This easy Thai basil fried rice is bursting with spicy, savory, and aromatic flavors. Made with white rice, fresh Thai basil, garlic, onion, hot chilis, and an addicting sauce, this spicy and irresistible basil fried rice can be yours in under 30 minutes!

This recipe stars U.S.-grown long grain rice and comes to us from our friend Megan of @takestwoeggs in partnership with USA Rice and thefeedfeed.

  • Servings
    3
  • Serving Size
    1 bowl
  • Prep Time
    15 min
  • Cook Time
    10 min
  • Total Time
    25 min

Ingredients

Chicken Marinade

  • 8 oz chicken thigh, cut into bite-sized pieces
  • 2 teaspoons, soy sauce
  • ¼ tsp sugar
  • ¼ tsp white pepper
  • 1 tbsp water

Thai Basil Fried Rice

  • 5 cloves garlic, roughly chopped
  • 2 Thai chilis, chopped
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • ½ tbsp soy sauce
  • ½ tbsp sweet soy sauce
  • ½ tbsp granulated sugar
  • 2 large eggs, beaten
  • ½ yellow onion, diced
  • 3 cups cooked U.S.-grown long grain white rice, cold day-old
  • 1 cup Thai basil leaves

Garnish

  • 1 lime, wedge cut
  • 1 cucumber, sliced

Directions

  • Add the chicken, soy sauce, sugar, white pepper, and water to a small mixing bowl and mix to combine. Set aside to marinate for 15 minutes.
  • Add the garlic and Thai chilis in a mortar and pestle and combine until it turns into a paste. This will release the oils of the chilis and garlic for a more fragrant dish.
  • Combine the oyster sauce, fish sauce, soy sauce, sweet soy sauce (Kecap Manis), and sugar in a small mixing bowl. Mix until the sugar is dissolved, and everything is combined.
  • Heat vegetable oil in a wok or large pan over high heat until hot. Then add the chicken and spread it out in one even layer. Sear on both sides until cooked and brown. Then remove from the pan and set aside.
  • In the same wok or pan, heat 1 tablespoon of oil over medium heat. Add the scrambled eggs and gently scramble until cooked. Then remove and set aside.
  • Next, in the same wok or pan add 1 tablespoon of oil over medium-high heat. Then add the onions and garlic chili paste and saute until fragrant about 1-2 minutes. Then add the long grain white rice and sauce. Toss until thoroughly combined and break apart any rice clumps with a spatula about 2-3 minutes.
  • Add the chicken, eggs, and Thai basil. Then add back the chicken, eggs, and Thai basil and toss until combined and the Thai basil has wilted about 1 minute.
  • Serve with fresh Thai basil, more chilis if needed, lime wedges, fried egg, and fresh cucumbers. Enjoy!