Thai Basil Chicken Fried Rice (Print)

Tender chicken and fragrant holy basil combined with aromatic chili and jasmine rice for a quick, flavorful dish.

# Components:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs or breasts, thinly sliced

→ Rice

02 - 4 cups cooked jasmine rice (preferably day-old)

→ Vegetables & Herbs

03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2–3 Thai red chilies, finely sliced (adjust to taste)
06 - 1 cup holy basil leaves (substitute with Thai basil if unavailable)
07 - 1 medium red bell pepper, sliced (optional)

→ Sauces & Seasonings

08 - 2 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tbsp fish sauce
11 - 1 tsp sugar
12 - ½ tsp white pepper
13 - 2 tbsp vegetable oil

→ Garnish

14 - Lime wedges
15 - Sliced cucumber

# Directions:

01 - Heat the vegetable oil in a large wok or skillet over high heat.
02 - Add the garlic and chilies; stir-fry for 30 seconds until fragrant.
03 - Add the sliced chicken and cook until it turns opaque, about 3 to 4 minutes.
04 - Stir in the onion and bell pepper (if using); cook for another 2 minutes.
05 - Add the cooked jasmine rice, breaking up any clumps with a spatula.
06 - Pour in the soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything together until the rice is evenly coated and heated through.
07 - Remove from heat, fold in the holy basil leaves, and stir until just wilted.
08 - Serve immediately, garnished with lime wedges and sliced cucumber.

# Chef Secrets:

01 -
  • It comes together in half an hour, making weeknight dinner feel less like a chore and more like a small adventure.
  • Holy basil transforms ordinary fried rice into something that tastes like you've been cooking Thai food for years.
  • The heat builds gently, so you can adjust the spice to match your mood rather than some distant cookbook author's preference.
02 -
  • Cold rice is non-negotiable; warm rice from the cooker will steam and stick no matter how skilled you are—plan ahead or your fried rice becomes fried rice mush.
  • The basil goes in last because its flavor is delicate and bright; if you cook it too long, it'll turn dark and taste like grass instead of the peppery magic that makes this dish memorable.
03 -
  • A very hot wok is your best tool—it's not about force, it's about letting the equipment do the work so your ingredients cook fast and stay bright instead of steaming.
  • Taste the rice before the basil goes in and adjust the salt and heat then; once the basil is folded in, you can't fix much without ruining the delicate flavor balance.
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