Quick & Easy Thai Basil Spicy Fried Rice

Name: Thai Basil Spicy Fried Rice With Chicken
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 3 cups cooked jasmine rice (day old leftover rice (see Note 1 for quantity of uncooked rice)); 1/2 lb chicken breast (skinless boneless); 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 tbsp vegetable oil (or as needed for frying); 1.5 tbsp oyster sauce (or sub with vegetarian stir fry sauce); 1 tbsp fish sauce; 1/2 tbsp regular soy sauce; 1/2 tsp white granulated sugar; 1/2 tsp fish sauce; 1/2 tsp regular soy sauce; 1 lime (garnish); 1 egg (fried)

Thai Basil Spicy Fried Rice is a quick 30-minute stir-fried dish combining day-old jasmine rice, tender chicken, fresh Thai basil and red chillies in a savory oyster and fish sauce base. The standout trait is the bright, peppery basil flavor balanced against heat and umami-rich seasonings.

🌍Thai 🥗Vegetarian 🏷️Authentic thai basil chicken fried rice 🏷️Authentic thai basil fried rice 🏷️Authentic thai spicy basil fried rice Best thai basil chicken fried rice

🏷️

🏷️Easy thai basil fried rice

🏷️Thai basil chicken fried rice

Quick & Easy Thai Basil Spicy Fried Rice

Total

25 min

Servings

1

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Christieathome

Ingredients

3 cups cooked jasmine rice (day old leftover rice (see Note 1 for quantity of uncooked rice))
1/2 lb chicken breast (skinless boneless)
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 tbsp vegetable oil (or as needed for frying)
1.5 tbsp oyster sauce (or sub with vegetarian stir fry sauce)
1 tbsp fish sauce
1/2 tbsp regular soy sauce
1/2 tsp white granulated sugar
1/2 tsp fish sauce
1/2 tsp regular soy sauce
1 lime (garnish)
1 egg (fried)

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Instructions

1
Slice chicken on a bias into 1/4-inch thick pieces.
2
Marinate sliced chicken with marinade ingredients as listed. Set aside.
3
Meanwhile, in a mortar and pestle or food processor, pound or grind red chili, and garlic until oils and juices release.
4
In a separate bowl, combine sauce ingredients.
5
Heat vegetable oil in a large pan. Fry chicken until 75% cooked.
6
Add chili garlic paste and mix with chicken. Push everything to the side. Add more oil if needed into empty space.
7
Throw in rice and toss to mix.
8
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.
9
Toss in fresh basil. Remove off heat and enjoy optionally with a fried egg and lime juice.

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Tips & Notes

Pro tips

Use high heat and keep the wok or large skillet hot throughout cooking; this prevents mushiness and ensures grains stay separate and slightly crispy.
Scramble and remove eggs before adding rice, then push rice to the side and cook chicken until opaque before combining—this prevents overcooking any component.
Add fresh basil in the last 30 seconds off heat to preserve its aroma and prevent it from turning dark and bitter.
Taste and adjust seasoning at the end; fish sauce intensity varies by brand, so add a pinch more oyster sauce or soy sauce if needed for balance.

Substitutions

oyster sauce → vegetarian stir-fry sauce or soy sauce (note: reduces umami depth slightly)
fish sauce → soy sauce or tamari (note: use less, as fish sauce is more concentrated)
Thai basil → holy basil or Italian basil (note: Italian basil is milder and less peppery)
red chili pepper → serrano, bird's eye chili, or chili flakes to taste (note: adjust quantity based on heat tolerance)

Storage & make-ahead

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat, adding 1–2 tbsp water to restore moisture.

Common Questions

Can I use fresh basil instead of Thai basil?

Yes. The recipe notes holy basil or Italian basil as substitutes, though Italian basil is milder and will produce a less authentic flavor profile.

Why does the recipe call for day-old rice?

Day-old leftover rice is drier and grains separate easily when stir-fried. Fresh warm rice tends to clump. If using fresh rice, spread it on a plate to cool and dry first.

Can I make this vegetarian?

Yes. Omit chicken and use vegetarian stir-fry sauce instead of oyster sauce and fish sauce. Add extra vegetables like bell peppers, snap peas or carrots for volume and texture.

How do I know when the chicken is cooked through?

Cut into the thickest piece—it should show no pink and reach 165°F (74°C) internal temperature. In a hot wok, diced chicken breast pieces typically cook in 3–4 minutes.

Can I prep ingredients ahead?

Yes. Dice chicken, chop garlic, chillies and basil up to 4 hours ahead and refrigerate separately. Cook rice 1–2 days ahead. Cook the fried rice fresh, just before serving.