Quick & Easy Thai Basil Spicy Fried Rice

Quick & Easy Thai Basil Spicy Fried Rice

Thai Basil Spicy Fried Rice. This is the best Thai chicken fried rice as it’s packed with a spicy savoury umami flavour that totally hits the spot. The Thai basil really elevates this dish making it perfect for dinner or lunch. Ready in just 30 minutes.

5 from 17 votes

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Prep Time 20

Cook Time 5

Total Time 25

Course Main Course

Cuisine South-East Asian

Servings large serving

Calories per serving 1057 kcal

Ingredients

3 cups cooked jasmine rice day old leftover rice (see Note 1 for quantity of uncooked rice)
250 grams chicken breast skinless boneless, thinly sliced at 0.75 cm thick
1 cup Thai basil loose cup not packed (or sub with holy or Italian basil)
1 red chili pepper finely chopped
3 cloves garlic
1 tablespoon vegetable oil or as needed for frying

Sauce:

1.5 tablespoon oyster sauce
1 tablespoon fish sauce
½ tablespoon regular soy sauce
½ teaspoon white granulated sugar

Chicken marinade:

½ teaspoon fish sauce
½ teaspoon regular soy sauce

Optional:

1 lime for serving
1 egg fried

Instructions

Slice chicken thinly, about 0.75 cm thick.
Marinate sliced chicken with marinade ingredients as listed. Set aside.
Meanwhile, in a mortar and pestle (or food processor), pound (or pulse) red chili, and garlic until oils and juices release.
In a separate bowl, combine sauce ingredients.
In a hot wok set over medium high heat, add oil. Fry chicken until 75% cooked.
Add chili garlic paste and mix with chicken. Push everything to the side. Add more oil if needed into empty space.
Throw in rice and toss to mix.
Pour in sauce and toss again until granules are coated in sauce. Note: it is fine if your rice is a bit moist as this fried rice is more on the saucier side than dry.
Mix in fresh basil. Remove off heat and enjoy optionally with a fried egg and lime juice.

Notes

Note 1: If you're preparing the rice a day or two before, please steam ¾ measuring cups of uncooked Thai jasmine rice to make 3 cups cooked rice.

Note 2: To make this vegan

Remove chicken and sub with tofu
Sub the oyster sauce with vegetarian stir fry sauce by Lee Kum Kee
Sub the fish sauce with vegan fish or omit completely and add double the quantity of regular soy sauce

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