If you’re craving the bold flavors of Thai takeout but want something healthier, this Thai basil chicken fried rice is the perfect solution. Made with lean chicken and fresh basil, it’s a quick stir-fry that comes together in under 30 minutes. What makes this recipe extra special? Instead of discarding the juices from the cooked chicken, we stir them back into the vegetables and rice. This simple trick makes every bite of this basil fried rice with chicken taste richer and more flavorful — all while keeping it light with minimal oil and salt. The result is a high-protein, wholesome meal that’s family-friendly, customizable, and better than takeout.
Why you’ll love this basil chicken fried rice
This fried rice is based on my chicken mince stir fry recipe. Want to know how I came up with the recipe?
I had to pack something quick for lunch. I opened my fridge and noticed the minced chicken stir fry and cooked rice from the previous day. Just scrambled an egg, mixed in chopped bell peppers and added the rice and chicken. Sprinkled some soy sauce and voila! Lunch was done in 10 minutes.
I made some tweaks in this recipe to make it extra flavorful.
This is exactly why you too will love this meal-prep-friendly recipe 🙂
- Extra flavor boost: Unlike most fried rice recipes, this basil chicken fried rice uses the juices released from cooking the chicken. They’re tossed back with the vegetables and rice, infusing every bite with rich, savory flavor.
- High in protein: Lean chicken mince and egg makes this basil fried rice with chicken a satisfying, protein-packed meal.
- Healthier than takeout: Minimal oil and salt and made with fresh ingredients.
- Quick & easy: This stir-fry comes together in under 30 minutes, perfect for weeknights.
- Authentic flavor: Fragrant Thai basil adds bold, fresh flavor that tastes just like your favorite restaurant version.
- Family-friendly: A balanced one-pan meal that kids and adults will enjoy.
- Customizable: Make it with brown rice, quinoa, or even cauliflower rice for a lighter option.
- Meal prep friendly: Cook ahead and reheat for an easy, nutritious weekday lunch or dinner.
Recipe video
This is how you make it:
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page. Here are step-by-step instructions with pictures to help you easily understand the recipe.)
- Chicken: You can use boneless chicken breasts or thighs.
- Rice: Boiled white or brown rice, preferably a day old and refrigerated. If you didn’t plan ahead, see this post to learn how you can still make the fried rice.
- Vegetables: I’ve used bell peppers here, you can use other stir-fry vegetables as well.
- Thai chili paste: You’ll need just 2 ingredients – Thai (bird’s eye) chilies and garlic.
- Stir fry sauce: Soy sauce, oyster sauce, fish sauce and palm sugar. You can use honey as a substitute for palm sugar.
- Oil: I’ve used peanut oil which is suitable for stir-frying since it has a high smoke point (a fancy way of saying that it remains stable at high temperatures).
How to make basil fried rice with chicken
1. Make 5-ingredient stir fry sauce
Mix together in a small bowl: dark soy sauce, light soy sauce, oyster sauce, fish sauce and palm sugar.
Stir until the palm sugar is dissolved in the liquid.
2. Marinate chicken
Mince the boneless chicken using a food processor or a sharp knife. You can learn how to easily mince chicken from this post.
Add 1 tablespoon of the stir fry sauce to the minced chicken and mix well. Allow it to marinate for a few minutes until you prepare the rest of the ingredients.
Finely dice the onions and bell peppers. Mince or pound the garlic and chilies with a knife or mortar and pestle.
3. Stir fry the chicken
Heat oil in a wok. Stir-fry the marinated chicken mince until it turns opaque. Remove immediately and keep aside.
You will have some pan juices collected at the bottom. Reserve it in a bowl separately.
4. Scramble the eggs
In the same pan, add a glug of oil and scramble the eggs. Once they are set, remove and keep aside.
5. Cook the veggies
Remove any bits of egg stuck at the bottom of the wok. Heat oil in the wok and add onions.
Stir until they are translucent. Add the chili-garlic paste. Sauté for a couple of minutes.
Stir in the chopped bell peppers.
NOW comes the important part: add the reserved pan juices from the cooked chicken.
Let it boil until the veggies absorb most of the aromatic juices.
6. Stir fry the rice
When most of the liquid has evaporated, add the rice and stir on high flame for a few minutes.
Add the stir-fry sauce and keep stirring on high flame until the rice absorbs the sauce completely.
7. Finish and garnish
Add the chicken and eggs back to the wok. Stir briefly and remove from heat.
Garnish with Thai basil leaves and serve with cucumber slices and lime wedges.
What to pair with this Thai chicken fried rice
More Thai recipes you’ll love
- Thai basil tofu
- Thai green curry with chicken
- Thai basil pesto
- Thai green curry fried rice
- Thai chicken lettuce wraps
- Thai green curry paste
Thai Basil Chicken Fried Rice Recipe
Equipment
Ingredients
Stir fry sauce
- 1 tablespoon dark soy sauce
- 1½ tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons fish sauce
- 1 teaspoon palm sugar (or honey)
Chicken mince
- 500 grams (1.1 pounds) boneless chicken thighs or breasts
Chili paste
- 5 Bird's eye (Thai) red chilies
- 5 cloves garlic
Others
- 2 tablespoons peanut oil
- 2 eggs
- a pinch of salt and pepper
- 1 onion
- 1 red bell pepper
- 5 cups cooked rice
- a handful of Thai basil leaves
To serve
- a few cucumber slices
- a couple of lime wedges
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
1. Make 5-ingredient stir fry sauce
- Mix together in a small bowl: 1 tablespoon dark soy sauce, 1½ tablespoons light soy sauce, 1 tablespoon oyster sauce, 2 teaspoons fish sauce and 1 teaspoon palm sugar.
- Stir until the palm sugar is dissolved in the liquid.
2. Marinate chicken
- Mince 500 grams (1.1 pounds) boneless chicken thighs or breasts using a food processor or a sharp knife.
- Add 1 tablespoon of the stir fry sauce to the minced chicken and mix well.
- Allow it to marinate for a few minutes until you prepare the rest of the ingredients.
3. Thai chili paste
- Mince or pound 5 Bird's eye (Thai) red chilies and 5 cloves garlic with a knife or mortar and pestle.
4. Stir fry the chicken
- Heat ½ tablespoon of peanut oil in a wok. Stir-fry the marinated chicken mince until it turns opaque.
- Remove immediately and keep aside.
- You will have some pan juices collected at the bottom. Reserve it in a bowl separately.
4. Scramble the eggs
- In the same pan, add ½ tablespoon of peanut oil and scramble 2 eggswith a pinch of salt and pepper.
- Once the eggs are set, remove and keep aside. Remove any bits of egg stuck at the bottom of the wok.
5. Stir fry
- Finely dice 1 onion and 1 red bell pepper.
- Heat ½ tablespoon of peanut oil in the wok and add the chopped onions.
- Stir until they are translucent. Add the chili-garlic paste. Sauté for a couple of minutes.
- Stir in the chopped bell peppers.
- HERE'S THE UNIQUE TWIST OF THE RECIPE: add the reserved pan juices from the cooked chicken.
- Let it boil until the veggies absorb the aromatic juices.
- When most of the liquid has evaporated, add 5 cups cooked rice and stir on high flame for a few minutes.
- Continue stirring the rice on high heat until it starts sticking to the bottom.
- (Of course, it won't happen if you're using non-stick cookware. In that case, stir until all the liquid has been absorbed.)
- Add the remaining stir-fry sauce and keep stirring on high flame until the rice absorbs the sauce completely.
6. Finish and garnish
- Add the chicken and eggs back to the wok. Stir briefly and remove from heat.
- Garnish with a handful of Thai basil leaves.
- Serve the fried rice with cucumber slices and lime wedges.
Video
Notes
- Rice: For 5 cups of cooked rice, you’ll need 1 cup of uncooked rice. Use a day-old rice for the best results. If you didn’t cook rice the previous day, then use the hack mentioned in this post to make good fried rice with freshly cooked rice.
- Cook chicken first: Stir-fry the chicken, then remove it from the pan. This lets you capture the flavorful juices, which are stirred back into the vegetables and rice for extra depth.
- High heat is key: Basil fried rice with chicken tastes best when cooked on high heat. This gives the rice that slightly smoky flavor.
- Add basil at the end: Stir in Thai basil right before serving. The heat of the rice wilts it perfectly while keeping its fragrance intact.
- Customize your veggies: Bell peppers, carrots, snap peas, zucchini, or baby corn all work well. Just be sure to cut them into similar sizes for even cooking.
- Control the heat: Add more chilies for a spicier fried rice, or keep it mild for a family-friendly version.
- Make it your own – Try basil chicken fried rice with brown rice, quinoa, or cauliflower rice for a healthier or low-carb twist.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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I tried ! Great recipe . ThanKs. liked the smoky flavor and the lovely aromas.
So glad it turned out well for you — your comment made my day!