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Basil chicken fried rice served on a black plate with cucumber slices and lime.

Thai Basil Chicken Fried Rice Recipe

This basil chicken fried rice is a quick, protein-packed stir-fry with lean chicken, fresh basil, and colorful veggies. The secret? We stir the savory juices from the cooked chicken back into the rice and vegetables, creating richer flavor with minimal oil and salt. A wholesome, better-than-takeout dinner ready in under 30 minutes.
Author: Sheeba
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, LUNCH, Main Course
Cuisine Asian, Thai
Servings 5
Calories 446.4 kcal

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.
  • Look up this recipe to learn how to easily mince chicken at home.
  • 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.
Nutrition Facts
Thai Basil Chicken Fried Rice Recipe
Amount per Serving
Calories
446.4
% Daily Value*
Fat
 
12.2
g
19
%
Saturated Fat
 
2.7
g
17
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3.3
g
Monounsaturated Fat
 
4.8
g
Cholesterol
 
160.5
mg
54
%
Sodium
 
698.2
mg
30
%
Potassium
 
600.9
mg
17
%
Carbohydrates
 
54.7
g
18
%
Fiber
 
2.3
g
10
%
Sugar
 
5.1
g
6
%
Protein
 
28.1
g
56
%
Vitamin A
 
1293.6
IU
26
%
Vitamin C
 
97.7
mg
118
%
Calcium
 
57.7
mg
6
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.