Pesto Rice
This Thai Basil Pesto Rice is where Thai comfort meets Italian flair — fragrant jasmine rice, juicy chicken, and mushrooms stir fried in a rich, garlicky Homemade Thai Basil Pesto bursting with herbs and umami.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz chicken breast, thinly sliced
- 1 large onion, diced
- 6 oz mushrooms, sliced
- 6-7 cloves garlic, minced
- 2 tbsp oil
- 3 cups cooked rice (preferably day-old jasmine rice)
- 6 tbsp Thai basil pesto
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp vinegar or lime juice
- ¼ tsp white pepper
- Salt and black pepper to taste
- Garnish: chopped Thai basil, lime wedges, and crushed peanuts
Instructions
- 1
Heat oil in a wok or large pan over medium-high heat. Add garlic and onion and cook for 3–4 minutes until fragrant.
- 2
Stir in mushrooms and cook until softened and lightly browned.
- 3
Add sliced chicken, season with salt and pepper, and stir-fry until fully cooked, about 5 minutes.
- 4
Mix in the Thai basil pesto and toss until the chicken and mushrooms are evenly coated and vibrant green.
- 5
Stir in the cooked rice, breaking up clumps, and toss until heated through.
- 6
Add fish sauce, soy sauce, and vinegar (or lime juice). Toss well, adjust to taste, and serve hot straight from the wok. Garnish with fresh Thai basil, crushed peanuts, and a squeeze of lime.