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.
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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.
Mix up the sauce, add everything together, set aside.
When the chicken is close to cooked through, add the diced bell peppers. Sauté for about 5 minutes. Set both aside in a bowl.
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 :)
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.
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.
Yes. Use chicken breast (cook it longer to avoid drying out), pork, shrimp, or tofu. Adjust cooking time based on your protein's thickness.
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.
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.
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.
