Thai Basil Fried Rice (Khao Pad Horapa) is an aromatic Thai stir-fried rice built on garlic, red chilies, and fresh Thai basil that elevate simple cooked rice into an authentic, restaurant-quality dish. The combination of oyster sauce, dark soy, and tender chicken makes it a complete meal in one pan.
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Prepare the ingredients by finely chopping the garlic and red Thai chili. Slice the chicken into thin, bite-sized pieces. Slice the Chinese long beans, red bell pepper, and onion into thin strips.
Heat a wok until very hot and then add 1-2 Tablespoons of canola oil (or any other mild oil of your choice). Add the finely chopped garlic and chilis and stir fry until the garlic is golden brown.
Add the chicken pieces and stir fry until it is cooked through. This should take 3-5 minutes, depending on how thick your chicken pieces are. Then add the long beans and red bell peppers, quickly followed by all of the sauces.
Once the long beans and peppers are close to done, add the onion slices and stir fry for 30 seconds to a minute until they are translucent, but still slightly firm.
Finally, add the rice and mix together with all of the other ingredients. Once the sauces have been mixed thoroughly with the rice, add the Thai basil and turn off the heat. Give everything one more toss and remove from the heat. Serve with a little dish of nam pla prik (fish sauce with sliced Thai chilis).
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a wok or skillet with a splash of water to restore texture.
Thai basil is essential to authentic khao pad horapa flavor, but you can substitute regular basil or a mix of cilantro and mint as a last resort, though the taste will differ.
Day-old cooked rice that's been chilled works best—it fries without clumping. Fresh warm rice will become mushy.
Yes. Shrimp cooks in 2-3 minutes; pressed tofu should be pan-fried separately first until golden, then added at the end.
Cut them into 1-inch pieces so they cook evenly and blend well with the rice without overpowering it.
One red Thai chili pepper gives moderate heat. Remove the seeds for less spice, or add a second chili if you prefer it hotter.
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