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Quick & Easy Thai Basil Spicy Fried Rice

Christie Lai
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 16 votes
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Thai
Servings 1 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:

Chicken marinade:

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
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Nutrition
Calories: 1057kcal | Carbohydrates: 155g | Protein: 77g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 324mg | Sodium: 3421mg | Potassium: 1572mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2044IU | Vitamin C: 94mg | Calcium: 192mg | Iron: 5mg