Easy Thai Basil Fried Rice (30 Minutes)

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.

5 from 17 votes

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Prep Time 20

Cook Time 5

Total Time 25

Course Main Course

Cuisine Thai

Servings

Calories per serving 512 kcal

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.

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