Thai Spicy Basil Chicken Fried Rice

Name: Thai Spicy Basil Chicken Fried Rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8 servings
Ingredients: 3 tablespoons oyster sauce; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 1 teaspoon white sugar; 1/2 cup peanut oil (for frying); 4 cups cooked jasmine rice, chilled; 6 garlic cloves, crushed; 2 serrano peppers, crushed; 1 lb chicken breast, boneless, skinless, cut into thin strips; 1 red pepper, seeded and thinly sliced; 1 onion, thinly sliced; 2 cups Thai basil; 1 cucumber, sliced (optional); 1/2 cup fresh cilantro stem (optional)

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Thai Spicy Basil Chicken Fried Rice is a quick, aromatic stir-fried rice dish featuring thin-sliced chicken, Thai basil, and serrano heat finished with oyster and fish sauce. The standout is using authentic Thai basil, which delivers a distinct peppery-anise flavor that Italian basil cannot replicate.

🏷️Low cholesterol 🏷️< 60 mins

Total

45 min

Servings

8

Recipe Source

View original recipe

From Food.com · by trick

14 Ingredients

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Instructions

1
Whisk together the oyster sauce, fish sauce, soy sauce, and sugar
2
Heat the oil in a wok over medium-high heat until the oil begins to smoke.
3
Add the mixture of oyster sauce, fish sauce, soy sauce, and sugar.
4
Stir for a minute or two to heat.
5
Add the garlic and Serrano peppers, stirring quickly.
6
Stir in the chicken, bell pepper, and onion. Cook until the chicken is no longer pink.
7
Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
8
Remove from heat and mix in the basil leaves.
9
Garnish with sliced cucumber and cilantro as desired.

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Tips & Notes

Pro tips

Use chilled jasmine rice at least a few hours old; fresh hot rice will steam and clump instead of frying.
Keep heat on medium-high and stir constantly to prevent sticking and ensure even sauce absorption across all rice grains.
Crush garlic and peppers directly before cooking to maximize volatile aromatics; pre-crushed loses potency within minutes.
Add chicken in thin strips so it cooks through in 2–3 minutes without drying out; thicker pieces won't cook evenly.

Substitutions

Peanut oil → vegetable or canola oil (though peanut oil's higher smoke point and flavor is preferable)
Serrano peppers → Thai red chilies or jalapeños (serrano is hotter; adjust quantity to taste)
Jasmine rice → long-grain white rice (texture will be slightly less fragrant)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat in a wok or skillet with a splash of water over medium heat, stirring frequently to revive texture.

Common Questions

Can I use Italian basil instead of Thai basil?

Not recommended. Italian basil lacks the peppery, anise-forward flavor profile that defines this dish. Thai basil has a unique licorice-like taste essential to the recipe's authenticity.

Why do I need to stir constantly?

Constant stirring prevents rice from clumping, ensures even heat distribution, and allows the sauce to coat all grains evenly for consistent flavor.

Can I prep this ahead of time?

Chop all ingredients (garlic, peppers, chicken) in advance and refrigerate. Cook the fried rice fresh when ready to serve for best texture; reheating softens the rice.