Fluffy jasmine rice stir-fried with tender chicken, red chilies, and fresh Thai basil in a savory sauce. This easy Thai basil fried rice recipe is ready in just 30 minutes using one pan. I use cold, day-old rice to keep the fried rice fluffy instead of mushy.
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Thai basil fried rice (Khao Pad Kaphrao) is a popular Thai restaurant and takeout dish featuring rice stir-fried with chicken, fresh basil, chilies, and a savory sauce. It's similar to Pad Kra Pao, but the rice is stir-fried directly with the chicken instead of served separately.
This is one of my favorite spicy Thai dishes because I love the fragrant combination of fresh basil, garlic, and chilies. It's also a great way to use leftover rice from the fridge.
If you don't have chilled, day-old rice, spread freshly cooked rice evenly on a baking sheet and freeze it uncovered for 45 minutes to quickly cool and dry the grains.
When I make this for lunch or dinner, I pound the garlic and chilies together to release their aromatic oils for a more fragrant stir-fry. I also add the fresh Thai basil near the end of cooking to preserve its aroma without overcooking the leaves.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Cooked Jasmine Rice: I recommend using cold, day-old jasmine rice for its fluffy texture and fragrant aroma. The drier grains separate more easily during stir-frying instead of clumping together.
- Chicken Breast: I prefer chicken breast for its lean, tender texture. Skinless, boneless chicken thighs also work for a juicier, richer result.
- Thai Basil Leaves: Or use holy basil for a more traditional, peppery flavor. Thai basil has a slightly sweeter, anise-like flavor.
- Large Red Chili: Adds heat and a fresh chili flavor to the fried rice. Use any large red chili you like, or red bird's eye chilies for a spicier version.
- Fresh Garlic
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
- Fresh Lime (optional): For squeezing over the fried rice before serving.
- Fried Egg (optional): I recommend a sunny-side-up or over-easy egg with a runny yolk.
Sauce
- Oyster Sauce: Adds a rich, savory flavor to the fried rice. Vegetarian oyster sauce also works.
- Fish Sauce: Adds a salty, savory depth to the sauce.
- Regular Soy Sauce: Adds a savory, salty flavor to the fried rice. Light soy sauce also works, or use low-sodium soy sauce for a less salty version.
- White Granulated Sugar: Balances the salty, savory sauce. Cane sugar also works.
Chicken Marinade
- Fish Sauce
- Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Partially freeze the chicken: Freeze the chicken breast uncovered for about 45-60 minutes until the exterior is firm, making thin slicing easier.
- Slice against the grain: Cut across the chicken's muscle fibers to shorten them, resulting in more tender pieces.
- Break up the rice beforehand: Separate any clumps of cold rice so the grains cook evenly and absorb the sauce.
- Prepare everything in advance: Have all ingredients measured and ready because stir-frying happens quickly and leaves little time for preparation.
- Keep the garlic moving: Stir the crushed garlic and chilies constantly so the garlic cooks evenly without burning and turning bitter.
- Use a large pan or wok: Give the rice enough space to stir-fry over medium-high heat instead of steaming and becoming soggy.
Instructions
Below are instructions on how to make Thai basil fried rice:
- Marinate the chicken: Slice the chicken breast against the grain into 1⁄4-inch-thick slices. Transfer to a medium bowl and combine with the marinade ingredients. Set aside while you prepare the remaining ingredients.
- Prepare the aromatics: Using a mortar and pestle or food processor, pound or pulse the red chili and garlic until crushed and fragrant. Avoid inhaling the chili fumes, as they can irritate your nose and throat. Set aside.
- Prepare the sauce: In a separate bowl, combine all the sauce ingredients. Set aside.
- Cook the chicken and aromatics: Heat 1 tablespoon (15 ml) vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken in an even layer and stir-fry for about 2-3 minutes or until the outside turns opaque but the center is still slightly pink. Add the crushed chili and garlic to the chicken. Stir-fry for about 30 seconds until fragrant, stirring constantly. Push the chicken and aromatics to one side of the pan.
- Stir-fry the rice: Add the remaining oil to the empty space. Add the cold, cooked rice, breaking up any remaining clumps. Then add the sauce. Stir-fry everything together for about 2-3 minutes until the rice is evenly coated, heated through, and the chicken is fully cooked with no pink remaining.
- Add the basil and serve: Add the fresh Thai basil leaves and stir-fry for about 30 seconds until just wilted. Remove from the heat and serve hot with fresh lime juice and a sunny-side-up or over-easy fried egg, if desired.
Storage & Reheating
- Refrigerator: Divide leftover Thai basil fried rice into shallow, airtight containers and refrigerate within 1 hour of cooking. Store for up to 4 days.
- Freezer: I don't recommend freezing this fried rice because its slightly saucy texture is best enjoyed fresh.
- Reheating: Reheat in a large pan over medium heat until hot throughout, stirring occasionally. Alternatively, microwave in 1-minute intervals, stirring between intervals until thoroughly heated.
Pairing Suggestions
Serve Thai basil fried rice with:
- Thai Crying Tiger Beef: Juicy grilled beef with a spicy, tangy dipping sauce complements the fried rice.
- Thai Garlic Fried Shrimp: Crispy, garlicky shrimp add protein and texture.
- Stir-Fried Bok Choy: Crisp, tender greens balance the savory fried rice.
FAQ
Rinse the uncooked jasmine rice at least 4 times or until the water runs mostly clear to remove excess starch. Reduce the usual cooking water by 2 tablespoons per cup of uncooked rice for firmer grains. Once cooked, fluff the rice with a rice paddle or fork to release steam and separate the grains. Spread it in a thin, even layer on a baking sheet and freeze uncovered for about 45 minutes until cold but not frozen solid. Break up any remaining clumps before stir-frying.
Thai basil or holy basil works best for this recipe. Regular Italian basil has a different flavor and won't give the fried rice the same distinctive aroma.
No, a large frying pan works well. A wok can develop a slightly smoky flavor when cooking over high heat, but it isn't essential.
📖 Recipe
Easy Thai Basil Fried Rice (30 Minutes)
Ingredients
- 3 cups cooked jasmine rice cold, day-old, broken up
- ½ lb chicken breast
- 1 cup Thai basil or holy basil, loosely packed
- 1 large red chili pepper finely sliced
- 3 garlic cloves
- 2 tablespoon vegetable oil or any neutral oil, divided
Sauce
- 1.5 tablespoon oyster sauce
- 1 tablespoon fish sauce
- ½ tablespoon regular soy sauce or light soy sauce
- ½ teaspoon white granulated sugar
Chicken Marinade
- ½ teaspoon fish sauce
- ½ teaspoon regular soy sauce or light soy sauce
Optional
- 1 lime wedge for squeezing over the fried rice before serving
- 1 egg fried sunny-side up or over easy, with a runny yolk.
Instructions
- Slice the chicken breast against the grain into 1⁄4-inch-thick slices. Transfer to a medium bowl and combine with the marinade ingredients. Set aside while you prepare the remaining ingredients.
- Using a mortar and pestle or food processor, pound or pulse the red chili and garlic until crushed and fragrant. Avoid inhaling the chili fumes, as they can irritate your nose and throat. Set aside.
- In a separate bowl, combine all the sauce ingredients. Set aside.
- Heat 1 tablespoon (15 ml) vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken in an even layer and stir-fry for about 2-3 minutes or until the outside turns opaque but the center is still slightly pink.
- Add the crushed chili and garlic to the chicken. Stir-fry for about 30 seconds until fragrant, stirring constantly. Push the chicken and aromatics to one side of the pan.
- Add the remaining oil to the empty space. Add the cold, cooked rice, breaking up any remaining clumps. Then add the sauce. Stir-fry everything together for about 2-3 minutes until the rice is evenly coated, heated through, and the chicken is fully cooked with no pink remaining.
- Add the fresh Thai basil leaves and stir-fry for about 30 seconds until just wilted. Remove from the heat and serve hot with fresh lime juice and a sunny-side-up or over-easy fried egg, if desired. Serve immediately.
Casey
I have made this dish multiple times and absolutely love it. I like to throw in some veggies just to make it a complete meal, but either way it is delicious!
Christie Lai
Thanks so much for making my recipe and so happy to hear that you found it delicious, Casey!
Brittany
Made this tonight! It was so good! I didn’t have fish sauce so had to use more soy sauce. Im going to the store to buy fish sauce and make it again! We did it with shrimp
Christie Lai
Thank you so much for making my recipe and leaving such a positive review, Brittany! Glad it worked out with soy sauce as a sub and I hope you enjoy it with fish sauce too 🙂 Have a wonderful day!
Emily
This was excellent! The kids ate it and the adults went back for seconds. I didn't plan ahead and had to use fresh rice, but will do so next time. Also had to sub Sriracha for the chili because their wasn't one to be had anywhere near me. Thanks for the recipe. Will be making again.
christieathome
Thanks so much for making my recipe, Emily! I'm so glad your family enjoyed it and the sriracha is a great idea for a sub!
Sai
Okay this recipe is a 10 out of 10! It was really good. I was hesitant at first when I measured out the sauce, I was thinking I might have to double it but I’m so happy I didn’t. It had the perfect amount of flavor and spice.
I did tweak it a little here and there. Like I added 4 1/2 garlic cloves, I love garlic, and two Thai chili peppers. I also did 1 teaspoon of the sauces for the chicken marinade instead of 1/2 teaspoon. Also I put the garlic and chilis in a plastic bag and smashed it with a bread roller, it worked like a charm.
I topped it off with some bean sprouts and it was amazing!
This is my new favorite go to fried rice recipe. I will be making it again!
christieathome
Thanks so much for making and leaving this very kind review, Sai! I'm so glad you enjoyed it with the tweaks 🙂 Smart idea in placing the garlic and chilis in a bag to grind them. Appreciate you sharing this tip for those without a mortar and pestle! Have a great day - Christie
Stacey Benjamin
I can’t find Thai basil or red chilies in my area. Is there something that I can use to substitute these two ingredients?
christieathome
Hi Stacey, feel free to sub with normal or Italian basil. As for the chilis, if you can find dried whole red chilies and rehydrate them before pounding in the mortar and pestle. The chili is essential to this dish. You could use red chili pepper flakes as a very last resort but only enough to taste.
Tasia ~ two sugar bugs
This is one of my husband and my favorite Thai dishes!! We usually use ground pork, but I cannot wait to try your version. We'll make ours nice and spicy and definitely with a fried egg!
Lauren - BasicGinger.com
I am such a sucker for anything with Thai basil, I cannot wait to make this! Beautifully done! Thanks for sharing!
christieathome
Thanks so much! I hope you enjoy it!
Susan Galbraith
Thai Basil Chicken Fried Rice tasted just like my favorite Thai restaurant. I modified the recipe a little adding red bell pepper and onion as well as omitting sugar but added some Sweet Chili Sauce. I only had 1/2 cup basil so shredded a few Kaffir line leaves and mixed in with basil leaves to add at the end.
christieathome
Fantastic! Very happy to read this kind review! Glad the modifications also worked out as well. Thanks for making my recipe, Susan!
Katherine | Love In My Oven
I've been growing Thai basil and only using it for Thai basil chicken, so now I have another use for it 🙂 Looks so delicious - Etienne and I love all things spicy! And Thai!
Alex
We love Thai Basil so much in our household, so this fried rice is definitely a favourite - gorgeous flavours!
Josiah - DIY Thrill
This fried rice looks really tasty!
Heidi | The Frugal Girls
Your amazing rice dish looks so so tempting!! Making your fried rice with avocado oil is so smart, and I love the basil and chillies you added!
Never Ending Journeys
This fried rice bowl looks so flavorful! I absolutely love how this dish is Thai, too - one of the best cuisines!
Katerina | Once a Foodie
Ohhh yum! This looks amazing, Christie. I might turn the heat down for the kids, by omitting the chillies, but otherwise this is definitely going to become a family favourite around here - we love fried rice and this looks just marvellous.
Michelle | Sift & Simmer
Love all the flavours (and chillies) happening in this Thai spicy basil fried rice! I could use a bowl right now! YUM!