Thai Basil Chicken Fried Rice

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4
Macros (per serving): ~435 calories | 18g fat | 40g carbs | 29g protein

this recipe!

All the bold Thai flavor—in one pan

This Thai Basil Chicken Fried Rice is spicy, savory, and full of that classic wok-tossed flavor you love from takeout. It’s loaded with garlic, chilies, tender chicken, and fragrant Thai basil. The best part? It comes together in just 30 minutes with leftover rice and pantry staples.

I started making this dish when I had a little Thai basil plant that went wild—and I’m so glad I did. It tastes like street food in Bangkok, but you’re making it in your own kitchen. The secret? High heat, a hot pan, and plenty of garlic.

Why I Love This Recipe

• The aroma of Thai basil is unmatched—sweet, peppery, and floral
• It’s ready in 30 minutes—great for a busy weeknight
• Uses leftover rice and a few pantry staples
• A complete one-pan meal that tastes better than takeout
• Easy to adjust the heat level to your taste

What You’ll Need

• 4 cups cold cooked jasmine rice
• 1 lb boneless skinless chicken thighs, finely diced
• 2 tbsp neutral oil (like canola or avocado)
• 4 cloves garlic, minced
• 2 red Thai chilies, finely sliced (use less for milder heat)
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• ½ tsp sugar
• 1½ cups Thai basil leaves (loose packed)
• Optional: extra chilies or lime wedges for serving

Pro Tips

• Use cold rice: Day-old rice fries better and doesn’t turn mushy.
• High heat is your friend: It helps develop that smoky, caramelized flavor.
• Dice the chicken small so it cooks quickly and evenly.
• Don’t overcook the basil: Stir it in at the end to keep the flavor fresh.
• Adjust the heat level by using fewer chilies or removing the seeds.

Tools You’ll Need

• Large skillet or wok
• Spatula
• Knife and cutting board
• Small bowls for prepping sauces and ingredients

Substitutions and Variations

• Use ground chicken, pork, or tofu instead of diced chicken
• Sub Thai basil with Italian basil in a pinch—it won’t be quite the same, but still good
• Add chopped bell pepper, green beans, or broccoli for more veggies
• Make it gluten-free with tamari and GF oyster sauce
• Top with a fried egg for extra richness

Make-Ahead Tips

• Cook and chill rice ahead of time (day-old is best)
• Dice chicken and mix sauce ingredients in advance for faster cooking
• Store leftovers in the fridge for up to 4 days—reheat in a pan or microwave

Instructions

STEP 1: Prep the Chicken and Garlic

Finely dice 1 lb chicken thighs and mince 4 cloves garlic. Set aside separately with 2 sliced Thai red chilies.

STEP 2: Sauté Chicken, Garlic, and Chili

Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add garlic and chilies first, sauté for 30 seconds, then add the diced chicken. Cook for 4–5 minutes until fully cooked and golden.

STEP 3: Scramble the Eggs

Push the chicken to one side of the pan. Pour in 2 beaten eggs and scramble until just cooked.

STEP 4: Add the Rice

Add 4 cups cold cooked jasmine rice to the pan. Break it up with a spatula and toss everything together evenly.

STEP 5: Season the Rice

In a small bowl, combine 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and ½ tsp sugar. Pour over the rice and stir to coat. Cook for 2–3 minutes, letting the rice get a little crispy.

STEP 6: Stir in Thai Basil

Turn off the heat. Toss in 1½ cups fresh Thai basil leaves and stir until just wilted. The basil should stay bright and fragrant.

STEP 7: Serve Hot

Serve immediately with extra chilies or a squeeze of lime if you like.

Leftovers + Storage

• Store in an airtight container for up to 4 days
• Reheat in a hot skillet with a splash of water or in the microwave
• Add a fried egg or quick sautéed veggies to change it up

Why This Recipe Works (Quick Science)

• Cold rice fries better—no sticking or clumping
• High heat cooking adds wok hei, that smoky flavor you taste in takeout
• Fish sauce and oyster sauce bring depth and umami
• Thai basil adds aromatic oils that release at the end of cooking

Meal Plan Ideas

• Serve with spring rolls or cucumber salad
• Pair with Thai peanut chicken skewers
• Great alongside steamed or sautéed bok choy
• Add mango sticky rice for dessert
• Serve with a fried egg for a more filling dinner

Common Mistakes

• Using warm rice: It sticks and turns mushy
• Overcooking basil: Add it at the very end to keep it fresh
• Skipping fish sauce: It adds depth and flavor—don’t leave it out unless you have to
• Cooking on low heat: You need a hot pan for real flavor

What to Serve With

• Thai cucumber salad
• Crispy spring rolls
• Grilled lemongrass chicken
• Miso or coconut soup
• Thai iced tea or sparkling water with lime

FAQ

Q: Can I use ground chicken?
A: Yes! It works great and cooks quickly.

Q: What can I use instead of Thai basil?
A: Italian basil in a pinch, or mix with a little mint for brightness.

Q: How spicy is this dish?
A: With 2 chilies, it’s medium. Use more or less to your liking.

Q: Can I use brown rice?
A: Definitely. It gives a nuttier flavor and works well with these ingredients.

That’s a wrap!

This Thai Basil Chicken Fried Rice is quick, flavorful, and seriously satisfying. It’s bold, fresh, and hits all the sweet-spicy-savory notes. Make it once and I guarantee it’ll earn a permanent spot in your meal rotation. Let me know how yours turns out—and if you’ve got questions or your own twist, drop them in the comments!