Thai Basil Fried Rice

5 from 1 vote

This Thai basil fried rice is so irresistibly delicious! Full of garlicky, chilli and peppery basil flavours, 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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: Thai

Servings:

Calories: 492kcal

Author: Andrea Geddes

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

Metric - US Customary

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.

Nutrition