Thai Basil Chicken Fried Rice (Print Version)

Fragrant spiced rice with tender chicken, holy basil, and Thai chilies. A quick, aromatic main dish ready in 30 minutes.

# What You'll Need:

→ Proteins

01 - 1 pound boneless, skinless chicken thighs or breasts, thinly sliced

→ Rice

02 - 4 cups cooked jasmine rice (preferably day-old)

→ Vegetables & Herbs

03 - 1 medium onion, finely chopped
04 - 3 cloves garlic, minced
05 - 2-3 Thai red chilies, finely sliced (adjust to taste)
06 - 1 cup holy basil leaves (substitute with Thai basil if unavailable)
07 - 1 medium red bell pepper, sliced (optional)

→ Sauces & Seasonings

08 - 2 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon fish sauce
11 - 1 teaspoon sugar
12 - ½ teaspoon white pepper
13 - 2 tablespoons vegetable oil

→ Garnish

14 - Lime wedges
15 - Sliced cucumber

# How To:

01 - Heat the vegetable oil in a large wok or skillet over high heat. Add the garlic and chilies; stir-fry for 30 seconds until fragrant.
02 - Add the sliced chicken and cook until it turns opaque, about 3-4 minutes.
03 - Stir in the onion and bell pepper (if using); cook for another 2 minutes.
04 - Add the cooked jasmine rice, breaking up any clumps with a spatula.
05 - Pour in the soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Toss everything together until the rice is evenly coated and heated through.
06 - Remove from heat, fold in the holy basil leaves, and stir until just wilted.
07 - Serve immediately, garnished with lime wedges and sliced cucumber.

# Expert Tips:

01 -
  • It comes together in less time than it takes to order takeout, and tastes twice as good.
  • The holy basil brings a peppery, almost clove-like flavor that regular basil just can't match.
  • Day-old rice turns into something crispy, savory, and completely addictive.
  • You can adjust the heat level without losing any of the deep, layered flavor.
02 -
  • If you use fresh rice instead of day-old, it will turn sticky and clump together no matter how hard you stir.
  • Holy basil wilts in seconds, so if you add it too early, it loses its bright flavor and turns dark and bitter.
  • Don't lower the heat once you start cooking, the high heat is what gives the rice that slightly smoky, charred flavor.
03 -
  • Prep all your ingredients before you turn on the stove, because once you start, everything moves fast and there's no time to chop mid-stir-fry.
  • If your wok isn't hot enough, the rice will steam instead of fry, and you'll lose that smoky, charred flavor that makes this dish.
  • Keep a small plate next to the stove with extra basil leaves, because you'll want to add more at the end once you taste it.
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