Thai Basil Fried Rice
This easy Thai basil fried rice is bursting with spicy, savory, and aromatic Thai flavors. Made with jasmine rice, fresh Thai basil, garlic, onion, hot Thai chilis, and an addicting umami sauce, this spicy and irresistible basil fried rice can be yours in under 20 minutes!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz chicken thigh (cut into bite-sized pieces)
- 2 teaspoon soy sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon water
- 5 cloves garlic (roughly chopped)
- 2 Thai chilis (chopped)
- 2 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1/2 tablespoon soy sauce
- 1/2 tablespoon sweet soy sauce (Kecap manis)
- 1/2 tablespoon granulated sugar
- 2 large eggs (beaten)
- 1/2 yellow onion (diced)
- 3 cup cooked Jasmine Rice (cold day-old)
- 1 cup Thai basil leaves
- 1 Lime (wedge cut)
- 1 Cucumber (sliced)
Instructions
- 1
Marinate the chicken. In a small mixing bowl, add the chicken, soy sauce, sugar, white pepper, and water to mix to combine. Set aside to marinate for 15 minutes.
- 2
Create chili paste. In a mortar and pestle, add the roughly chopped garlic and Thai chilis and combine until it turns into a paste. This will release the oils of the chilis and garlic for a more fragrant dish.
- 3
Mix the sauce. In a small mixing bowl, combine the oyster sauce, soy sauce, fish sauce, sweet soy sauce (Kecap Manis), and sugar. Mix until the sugar is dissolved and everything is combined.
- 4
Cook the chicken. In a wok or large pan, heat vegetable oil over high heat until hot. Then add the chicken and spread it out in one even layer across the wok. Sear on both sides until cooked and brown. Then remove from the pan and set aside.
- 5
Cook the eggs. In the same wok or pan, heat 1 tablespoon of oil over medium heat. Add the scrambled eggs and gently scramble until cooked. Then remove and set aside.
- 6
Cook the rice. Next, add oil if needed over medium-high heat. Then add the onions and garlic chili paste and saute until fragrant about 1-2 minutes. Then add the rice and sauce. Toss until thoroughly combined and break apart any rice clumps with a spatula about 2-3 minutes.
- 7
Add the chicken, eggs, and Thai basil. Then add back the chicken, eggs, and Thai basil and toss until combined and the Thai basil has wilted, about 1 minute.
- 8
Serve. Serve with fresh Thai basil, more chilis if needed, lime wedges, fried egg, and fresh cucumbers. Enjoy!