This Thai basil fried rice is so irresistibly delicious! Full of garlicky, chilli and peppery basil flavour, it is quick, easy to make and completely customisable with your favourite stir-fry ingredients. Ready to go in less than 20 minutes, it makes a simple weeknight dinner or prep-ahead lunch.
Why you’ll love this recipe
- Quick and easy. All you need is five minutes of prep time and a hot wok and you’ve got a cracking fried rice to rival your favourite takeaway. All in less than 20 minutes!
- Flexible. While this recipe makes Thai basil chicken fried rice, you can adapt it to suit your favourite protein option. Swap the chicken mince for prawns/shrimp, fried tofu, beef or bbq pork. You can also add extra veggies.
- Kid-friendly. Adjust the heat to suit all tastes, to make a dish that everyone will love.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
Chicken mince is used in this recipe, but you could also use finely chopped thigh or breast fillets instead. Alternatively, swap the chicken for your choice of protein. Fried shrimp, crispy tofu, sliced beef or pork can be easily substituted.
Red chilli; for a kid-friendly or milder heat, choose a chilli like red Cayenne. For a hotter dish, use Bird’s Eye or Habanero chillies.
Rice; fragrant Jasmine or Basmati rice is best for Thai fried rice, but any long grain rice will work. Just make sure that it is day-old rice or cold rice. Warm, freshly cooked rice will steam in the pan and not fry as well as cold rice. If you need cooled rice in a hurry, spread hot rice thinly into a large container and place it in the freezer to cool and dry while you prepare the remaining ingredients.
Oyster sauce is a big flavour booster in fried rice. (Don’t worry, it doesn’t taste like oysters!). You can find it in the Asian section of most grocery stores.
Thai basil leaves is also known as ‘spicy’, ‘holy’ or ‘hot’ basil. It has a purple stem and green, slightly serrated leaves with a unique peppery flavour and anise fragrance that works great with the chilli and sauces in this rice. Find it in your local supermarket, grocer or Asian grocer. If you can’t find Thai basil, use sweet Italian basil instead.
Peanut oil. The choice of oil in fried rice is important. Oils suitable for frying rice are; peanut oil, vegetable or canola oil. These oils all have a high smoke point which is suitable for stir frying. They also have a neutral flavour that won’t affect the taste of the fried rice. Olive oil, avocado oil and butter are not suitable for cooking fried rice. They have a low smoke point and strong flavour that will affect the taste of the rice.
Full ingredient list and amounts are in the recipe card below.
Step by step instructions
Prep.
Chop and pre-measure all of the ingredients and set aside, ready to add to the hot wok. Note: the entire dish cooks in about 5-10 minutes in the wok, so it is best to have everything ready to go.
Fry the onion.
Heat the peanut oil in a large wok and add the onion to stir fry until browned. Add the garlic, chilli and brown sugar.
Cook the chicken.
Add the chicken mince and break it down with a wooden spoon until browned and cooked through.
Add the rice and sauce.
Break up the clumps of rice as you stir fry and toss until everything is evenly coated in the sauce.
Add the Thai basil.
Toss everything together briefly until the basil has wilted.
To serve: spoon the fried rice into bowls and top with sliced chillies, basil and lime cheeks.
Full recipe instructions can be found in the recipe card below.
Expert tips
- Prepare your ingredients and have them ready to go before you heat your wok. Due to the fast cooking time, it’s best to have everything measured and chopped, ready to add.
- Storage; leftovers will keep in the fridge in an airtight container for 2-3 days.
- As well as choosing your own protein, you can also add some of your favourite stir fry veggies. Try a handful of baby corn, sliced green beans, diced capsicum or frozen peas and corn. Just add them to the wok when you add the chilli and garlic. You can also top the finished rice some fried eggs for extra protein and flavour.
- This rice is the perfect use of leftovers! Day-old, cold rice is best for fried rice. Left in the fridge overnight, the rice grains will dry and firm up, allowing them to separate and giving them those distinct, chewy grains that all good fried rice has. Cold rice will decrease your chances of ending up with mushy fried rice.
- Use high heat. This will help to fry and brown the ingredients and rice, as well as prevent the rice from stewing in the pan. For best results, use a large, thin wok or frying pan. If you don’t have these, cook in batches to prevent the rice from becoming mushy.
FAQs
Thai basil originates in Southeast Asia. It has a distinct peppery and anise flavour and is stronger in flavour than sweet Italian basil. You can find Thai basil in most supermarkets or Asian grocery stores.
The best type of rice for frying should be fragrant, starchy and have a chewy texture. Medium to long grain rice is recommended, as short rice grains tend to be softer and clump together. For Thai fried rice, a fragrant rice like Basmati or Jasmine rice is best. The grains are long and thinner than regular white long grain rice and give a lovely flavour and texture to this dish.
Related recipes
Eat this fried rice on its own, or pair it with these easy options!
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Thai Basil Fried Rice
Ingredients
- 2 tbs peanut oil or vegetable oil
- 1 brown onion sliced into wedges
- 4 garlic cloves finely chopped
- 1 red chilli sliced
- 1 tbsp brown sugar
- 500 grams chicken mince (1.1 lbs). Or use finely chopped chicken breast or thigh, or swap for shrimp, pork, tofu or beef.
- 4 cups cold leftover rice Basmati or Jasmine, long grain rice.
- ¼ cup oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- ½ cup Thai basil leaves, plus extra to serve or use Italian basil if you can't find Thai basil
To serve
- sliced chilli
- lime cut into cheeks or wedges
- additional Thai basil leaves
- spring onion chopped
Instructions
- Once you have chopped and measured all of the ingredients, heat the peanut oil in a wok over medium-high heat.
- Stir fry the onion for 2-3 minutes, until soft and browned. Add the garlic, chilli and brown sugar and cook until soft and fragrant.
- Turn the heat up to high and add the chicken mince. Use a wooden spoon to break it up and stir until browned and cooked through.
- Add the rice and sauces and stir fry until combined.
- Add the Thai basil and stir until wilted.
- Remove from the heat and serve with additional chilli, Thai basil leaves and lime wedges.
Notes
- Storage; leftovers will keep in the fridge in an airtight container for 2-3 days.
- Serve this rice on its own, or pair it with your favourite Asian inspired dishes.
- Prepare your ingredients and have them ready to go before you heat your wok. Due to the fast cooking time, it’s best to have everything measured and chopped, ready to add.
- As well as choosing your own protein, you can also add some of your favourite stir fry veggies. Try a handful of baby corn, sliced green beans, diced capsicum or frozen peas and corn. Just add them to the wok when you add the chilli and garlic. You can also top the finished rice some fried eggs for extra protein and flavour.
- This rice is the perfect use of leftovers! Day-old, cold rice is best for fried rice. Left in the fridge overnight, the rice grains will dry and firm up, allowing them to separate and giving them those distinct, chewy grains that all good fried rice has. Cold rice will decrease your chances of ending up with mushy fried rice.
- Use high heat. This will help to fry and brown the ingredients and rice, as well as prevent the rice from stewing in the pan. For best results, use a large, thin wok or frying pan. If you don’t have these, cook in batches to prevent the rice from becoming mushy.
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