Thai Basil Chicken Fried Rice

Name: Thai Basil Chicken Fried Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken thighs, diced (boneless and skinless); 1 tsp sesame oil (or any neutral oil ); 1 small red bell pepper, diced; ¼ cup edamame; 4 eggs, scrambled; 2-3 cups cooked rice (see notes); ¼ cup fresh basil (more for garnish); sliced cucumber (for garnish); green onions, diced (for garnish); lime wedge (for garnish); ¼ cup soy sauce, low sodium; 1 Tbsp hoisin sauce; 1 Tbsp brown sugar; 1 fresh squeezed lime (about 1-2 Tbsp); 1-2 tsp fish sauce; 3-4 cloves garlic, minced

Thai Basil Chicken Fried Rice combines tender diced chicken thighs with fragrant fresh basil, scrambled eggs, and vegetables in a quick, one-pan dinner. The fresh basil distinguishes it from standard fried rice, adding a bright, aromatic finish.

🌍American 🏷️Thai basil chicken fried rice

Total

40 min

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From Sailorbailey

Ingredients

1 lb chicken thighs, diced (boneless and skinless)

1 tsp sesame oil (or any neutral oil )

1 small red bell pepper, diced

¼ cup edamame

4 eggs, scrambled

2-3 cups cooked rice (see notes)

¼ cup fresh basil (more for garnish)

sliced cucumber (for garnish)

green onions, diced (for garnish)

lime wedge (for garnish)

¼ cup soy sauce, low sodium

1 Tbsp hoisin sauce

1 Tbsp brown sugar

1 fresh squeezed lime (about 1-2 Tbsp)

1-2 tsp fish sauce

3-4 cloves garlic, minced

16 Ingredients

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Instructions

1
In a heated pan add the sesame oil. On medium on heat cook the chicken thighs. Season them lightly with a pinch of salt and pepper. Cook the chicken for about 6 minutes per side, try not to turn the chicken for the first 6 minutes to help give it a nice crisp on one side.
2
Mix up the sauce, add everything together, set aside.
3
When the chicken is close to cooked through, add the diced bell peppers. Sauté for about 5 minutes. Set both aside in a bowl.
4
Make the scrambeled eggs. Add 1 tsp of oil to the same pan, add in scrambled eggs. Once they are finished, add in the rice, chicken and veggies. Pour the sauce over everything. Let it simmer for a few quick minutes. Serve, garnish with lime wedge, green onions, cucumber and more basil. enjoy. *please read notes if you prefer a more traditional fried rice :)

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Tips & Notes

Pro tips

Use cold or day-old cooked rice to prevent clumping; fresh hot rice releases too much steam and becomes mushy.
Scramble eggs first and set aside, then cook chicken separately to ensure both reach proper doneness without overcooking the eggs.
Add fresh basil in the last 30 seconds off heat to preserve its aromatic oils and vibrant color.
Cook chicken in a single layer initially to develop color and flavor before breaking it up; avoid crowding the pan.

Substitutions

Chicken thighs → chicken breast or pork (adjust cooking time for leanness)
Sesame oil → neutral oil like vegetable or canola oil (sesame adds nuttiness but isn't essential)
Fresh basil → regular sweet basil (Thai basil has anise notes; sweet basil is milder)
Edamame → peas, diced carrots, or snap peas (similar texture and sweetness)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat gently in a wok over medium heat with a splash of water; add fresh basil after reheating.

Common Questions

Can I use day-old rice instead of freshly cooked rice?

Yes—day-old or cold rice works better because it's drier and won't clump. Fresh rice tends to become mushy. Refrigerate cooked rice for at least 2 hours before frying.

Can I substitute chicken thighs with another protein?

Yes. Use chicken breast (cook it longer to avoid drying out), pork, shrimp, or tofu. Adjust cooking time based on your protein's thickness.

What if I don't have fresh basil?

Thai basil has a distinct anise-like flavor, but regular sweet basil works as a substitute. Dried basil loses flavor, so add it at the end if using it.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water if needed to restore moisture.

Can I make this recipe ahead?

Yes. Dice and marinate the chicken for up to 8 hours. Prep vegetables and fresh basil the morning of. Cook and assemble just before serving for best texture and basil flavor.