If you love Thai cuisine as much as we do, you ought to try this spicy Thai basil fried rice. It is packed with authentic flavors and is nothing short of amazing. This recipe tastes pretty close to your favorite Thai restaurant version. There is a little prep work involved, but once you get past that, the entire dish comes together pretty quickly. The fresh Thai basil leaves added towards the end totally elevate the entire dish and take it to a whole new level of yum! I have loads of Thai recipes lined up, and I will definitely be sharing them in the coming months. Let’s go through the list of ingredients you’d need to whip up this amazing spicy basil fried rice recipe which is truly the best and just perfect for busy weeknights!
Ingredients needed for this recipe
Chicken: I’ve used boneless chicken breasts. You could also use boneless chicken thighs. Rice: To keep this recipe as authentic as possible, I’ve used cooked jasmine rice. But feel free to use your favorite rice. Cooking fat: I’ve used vegetable oil. Again, feel free to use your preferred cooking oil. Bird’s eye chili + fresh garlic cloves: Bird’s eye chili, also referred to as Thai red chiles and fresh garlic cloves are pounded together in a mortar and pestle. When sautéed in oil, it flavors the oil which in turn adds a ton of flavors to the rice. Highly recommend including these in the recipe. Sauce mixture: This is a mix of oyster sauce, fish sauce, and sugar. I’ve used light brown sugar here, you could use palm sugar or regular granulated sugar. The sugar helps balance the salty, savory flavors of the oyster and fish sauces. Do not be intimidated by the fish sauce, I promise it will not make the fried rice taste fishy! I’ve also added some dark soy sauce, purely for color. You could also use Thai black soy sauce instead. For an authentic flavor, do use the oyster and fish sauce combination. Soy sauce is typically not used in this recipe. Vegetables: Just some white onions and red peppers. Check out the variations listed below for more options. Thai basil: This makes the recipe what it is and is the star ingredient here. Added towards the end, it infuses the rice with delicate licorice and peppery flavor. You should be able to source Thai basil from any Asian grocery store. Cilantro (not pictured below): Added to garnish the fried rice. Skip it if you are not a fan.
Why you will love this recipe?
This Thai basil rice recipe is; ☑ An excellent way to use up leftover rice ☑ A super simple recipe that comes together in no time once all the ingredients are prepped ☑ Uber delicious, aromatic, and moreish ☑ Easily adaptable, so you could make it vegan or vegetarian
How to make Thai basil fried rice – Step by step process
Step 1:Marinate the chicken(optional)
Marinate 200 grams of chicken chunks with 1/2 tablespoon light soy sauce and 1/4 teaspoon ground black pepper. This is an optional step, but I feel it infuses the meal with some flavor. (Photos 1 to 3)
Step 2: Pound Bird’s eye chili and garlic
Pound 5 garlic cloves and 5 red chilies (increase for more heat) in a mortar and pestle until it turns into a coarse paste. Set aside. (Photos 4 to 7)
Step 3:Prepare the sauce mixture
Add 2 tablespoons of Thai oyster sauce, 1 tablespoon of Thai fish sauce, 1 teaspoon of dark soy sauce, and 1/2 tablespoon of dark or light brown sugar in a small bowl. Mix until well combined. (Photos 8 to 12)
Step 4: Cook the basil fried rice
Heat 2 tablespoons of oil in a wok or a heavy-bottomed skillet/cast iron pan over medium, add garlic and chili mixture, saute until fragrant. Do not burn the red chili-garlic mixture. (Photos 13 to 15) Tip: Make sure to turn on your kitchen exhaust fan, range hood, or open the kitchen windows to avoid inhaling the chili pepper fumes.
Add chicken strips in a single layer, leave undisturbed for about a minute or so (depending on how thick the pieces are) to get a good sear. (Photos 16 & 17) Then stir-fry the chicken until is almost cooked through and turns a light golden color. (Photos 18 & 19)
Next, add 1/2 cup each of sliced onions and bell peppers, saute until onions turn translucent and peppers turn crisp-tender. (Photos 20 & 21) Add the sauce mixture, cook for another minute. (Photos 22 & 23)
Add 3 cups of cooked jasmine rice. Cook, tossing the rice until everything is combined and heated through, about 3 to 4 minutes. (Photos 24 & 25) Check for seasoning and add salt if needed. I didn’t need to add any salt. Add Thai basil leaves, switch off the heat, toss gently, until the leaves wilt. (Photos 26 & 27)
Serving suggestions
I served this spicy basil fried rice with some lime wedges, cold cucumber slices, and Prik nam pla (Thai dipping sauce). Since I skipped scrambling the eggs in the wok, I served it with a crispy fried egg. This dish is pretty great on its own, but you could also serve alongside your favorite Thai curry.
Storage suggestions
This Thai chili basil fried rice is best enjoyed hot straight from the wok. Leftovers: Refrigerate leftovers in an airtight container within 2 hours of preparation. It should last for up to 4 to 5 days. Freeze: Transfer the rice to freezer-safe bags (squeezing out as much air as possible) or freezer-safe containers, freeze for up to 3 months. Thaw the rice in the fridge. When you are ready to eat, reheat as instructed below. Reheating: To reheat, heat some oil in a wok or skillet, add the fried rice, and sprinkle 1 to 2 tablespoons of water per cup of rice, re-fry the rice on medium heat until it is heated through. You could also warm it in the microwave. Transfer the rice to a microwave-safe bowl or plate, add 1 to 2 tablespoons water per cup of rice, and cover with a damp paper towel. Microwave on high power in 30-second intervals, up to 2 to 3 minutes or until steaming hot. The internal temperature of the rice should be 165° F or higher.
Recipe tips
Pound the chili and garlic: Pounding the chile peppers and fresh garlic cloves help in releasing the volatile oil in these ingredients which in turn add tons of flavor to the overall fried rice. Since these ingredients form the base of this recipe, I suggest you follow this step. If you don’t have a mortar and pestle, you could chop the garlic and chile peppers with a sharp knife. If your skin is very sensitive, be sure to wear gloves while chopping hot chiles to avoid the capsaicin burn. Heat: On a scale of 1/5, the recipe is about 3 in terms of spiciness. If you are unsure about the spice levels, start off with 1 or 2 Thai chilies. It is much easier to add spice later instead of removing it from a dish. Rice: This recipe does need a little planning. Make sure that you cook the rice ahead of time, a day prior preferably, and refrigerate it. You will need pre-cooked cold rice to make this fried rice. Using freshly cooked warm rice will just make this fried rice too wet and turn it into a big mush and gloppy mess. Not appetizing at all! If freshly cooked rice is all you have, then spread out the rice onto a tray, and refrigerate it, uncovered, for about 1 to 2 hours to dry it out. Break the clumps of rice before adding to the wok: Use a fork or your clean hands to break apart any rice that has clumped before adding it to the wok. This will help all the rice grains to remain distinct and not break while frying the rice. In order to avoid the rice from clumping too much, you should rinse it well to remove all the starch before cooking it. Thai basil leaves: This ingredient adds a unique and fresh flavor to this rice. It is what makes this dish tastes like the ones that you get in your favorite restaurants. You can use Italian sweet basil, but just know that the taste will be quite different, nonetheless, it will still taste good. (Personal experience of using it once!). When you add the sauce mixture matters: Adding the sauce mixture to the stir-fried chicken and veggies definitely helps take the edge of that fishy smell of the fish sauce. Besides, it also helps in adding some flavor to the meat, especially if you have not marinated it. If you add the sauce mixture after adding the rice, some of the fishy smell may still be prevalent. Depending on your preference, feel free to add the sauce mixture before or after adding the rice. I personally make it just as written in the recipe.
Variations
If you are making this recipe for the first time, I suggest trying it as such. Then feel free to play around with these variations to switch things up. Other meats: You could swap out the chicken with thinly cut strips of pork or beef. You can even use shrimp, just make sure that you cook just until it changes color. Overcooking will make it rubbery. You can saute the shrimp separately, set it aside, and then stir it in towards the end along with the Thai basil. Ground meat: Instead of tender meat strips, you could also make this recipe with ground chicken, turkey, beef, or pork. Scrambled eggs: If you like scrambled eggs in your fried rice, then add them after sauteing the onion and bell peppers. Move everything to one side of the wok, add two lightly beaten eggs, scramble until almost set. More vegetables: To make it heartier, you can throw in more vegetables such as shredded carrots, diced zucchini, squash, sugar snap peas, broccoli, bamboo shoots, baby corn, or even mushrooms, etc. Vegan or vegetarian: Omit the chicken, you can use baked or fried tofu instead. Swap the oyster sauce with a vegetarian oyster sauce or mushroom stir-fry sauce and the fish sauce with light soy or coconut aminos. Make it with quinoa or noodles: You could also swap the rice with pre-cooked chilled quinoa or rice noodles instead. Sambal oelek: If you can’t find Thai red chilies, add about 1 tablespoon (or 1 teaspoon for less spice) of sambal oelek. It is nothing but an Indonesian chili paste and will add some punch and heat to the fried rice. Curry powder: Add about 1-2 teaspoons of curry powder for some variation in flavor. Pineapple: Add about 1 cup of fresh or canned and drained pineapple cubes along with the basil leaves. Cook until the pineapple cubes are heated through and the basil leaves wilt. Nuts: Consider adding some roasted cashew nuts or peanuts for extra crunch and texture.
Does Thai basil fried rice use brown or white rice? If not, which is the best rice to use for this recipe?
Traditionally, jasmine rice is used to make this fried rice. It has a subtle nutty flavor and a pleasant floral aroma. If you don’t have it in your pantry, you could substitute it with your favorite white rice or brown rice. But make sure that you use cold day-old rice.
Can I use other peppers instead of Bird’s eye chiles?
If you don’t have access to these chiles, you can substitute them with jalapeños or serranos, or spicy green Indian chiles.
What is the difference between basil and Thai basil?
As you can see pictured below are Italian sweet basil and Thai basil. They both differ in appearance as well as taste. Thai basil has purple stems and flowers, small leaves, and a black licorice-like flavor. This type of basil is native to Southeast Asia. It is not to be confused with Thai holy basil (also known as Rama tulsi in India). Holy basil is known as Kra Pao in Thailand. It has a spicy, peppery flavor. You can use this variety of basil in this recipe to make holy basil fried rice. Sweet basil on the other hand has green stems and light green, oblong-shaped leaves that curve downwards. As for the taste profile, it has a mild peppery and spicy flavor as compared to the Thai varieties of basil. It adds a hint of sweetness when added to any dish. This is the kind of basil that you will most probably find in most grocery stores in the US.
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