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A close-up of a vibrant plate of Thai basil chicken fried rice, garnished with fresh basil, red chilies, and served with cucumber slices.
Linda

Thai Basil Chicken Fried Rice

A fiery and flavorful fried rice dish featuring tender ground chicken, vibrant Thai basil, and a savory-sweet sauce, all stir-fried with fluffy jasmine rice and a kick of chili.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Thai
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1/2 tsp sesame oil
For the Fried Rice
  • 2 tbsp vegetable oil or peanut oil, divided
  • 1 lb ground chicken or chopped chicken thigh/breast
  • 4 cloves garlic minced
  • 2-3 bird's eye chilies or serrano, minced (adjust to taste)
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 cups cooked day-old jasmine rice cold
  • 2 large eggs lightly beaten
  • 1 cup fresh Thai basil leaves packed
  • 2 green onions sliced, for garnish
For the Sauce
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce or light soy sauce
  • 1 tbsp dark soy sauce for color and richness
  • 1 tbsp fish sauce
  • 1 tsp sugar palm sugar or granulated
  • 1/2 tsp white pepper

Equipment

  • Large wok or large skillet
  • Cutting board
  • Knife
  • Mixing Bowls
  • Measuring Spoons and Cups

Method
 

Preparation
  1. In a medium bowl, combine the ground chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp sesame oil. Mix well and set aside to marinate for at least 10 minutes while you prepare other ingredients.
  2. In a small bowl, whisk together the oyster sauce, 1 tbsp soy sauce (or light soy sauce), dark soy sauce, fish sauce, sugar, and white pepper. Set aside.
Cooking
  1. Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat until shimmering.
  2. Pour in the beaten eggs and scramble them quickly, breaking them into small pieces. Cook until just set, then remove from the wok and set aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the wok. Add minced garlic and bird's eye chilies. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
  4. Add the marinated ground chicken to the wok. Break it up with your spatula and cook until browned and cooked through, about 5-7 minutes.
  5. Add the diced onion and red bell pepper to the wok with the chicken. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
  6. Add the cold day-old jasmine rice to the wok. Pour the prepared sauce over the rice and chicken mixture. Stir-fry vigorously, breaking up any clumps of rice, ensuring everything is well combined and coated with the sauce, about 3-5 minutes.
  7. Return the scrambled eggs to the wok. Add the fresh Thai basil leaves. Stir-fry for another 1-2 minutes, just until the basil wilts and its aroma is released. Be careful not to overcook the basil.
  8. Remove from heat. Garnish with sliced green onions and serve immediately.

Notes

Using cold, day-old rice is crucial for good fried rice as it's drier and less likely to clump.
Adjust the amount of chilies to your preferred spice level. For less heat, remove seeds or reduce quantity.
If you can't find Thai basil, Italian basil can be a substitute, but the flavor profile will be slightly different. Holy basil (Pad Krapow) is also an excellent, more authentic choice if available.