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    Home » Quick and Easy Dinners

    Thai Basil Fried Rice

    Published: Jun 2, 2021 · Modified: Aug 3, 2022 by Genevieve

    Jump to Recipe

    Savoury, sweet, salty and spicy! Thai food is all about FRAGRANT, BIG FLAVOURS and this Thai basil fried rice is exactly that! Typically served with a cheek or two of lime to help brighten and elevate the dish up, adding a subtle mouthwatering tang.

    If you love the sound of this and love a good, super flavour fried rice, also check out my fragrant and easy Chinese Sausage Fried Rice! I'm confident you'll love both.

    Close up of overhead view of a plate of thai basil fried rice decorated with lime cheeks and coriander on a black plate. A spoon on the side

    Done in under 20 minutes, this Thai basil fried rice is the perfect weeknight quick and easy dinner!

    Jump to:
    • Ingredients
    • Step by step instructions
    • Tips for making this perfect every time
    • Good to know (FAQs)
    • More easy and delicious Asian stir-fries
    • 📖 Recipe

    Ingredients

    Ingredients required to make this recipe, all labeled
    • Basil if you have access to it, try using Thai basil or holy basil to be as authentic as possible. I just used the commonly found Mediterranean (sweet) basil which also works perfectly fine.
    • Oyster sauce is a fantastic Chinese condiment that makes a dish from yum to omg what is this deliciousness!? To understand a bit about what it is made of and other ways of using oyster sauce, head on over to my umami packed Chinese Broccoli (gai lan) recipe where I discuss in more detail.
    • Fish sauce is a staple condiment in South East Asian dishes. It has a sharp, funky smell and when you taste it, it's salty, savoury and fishy. Because it's really strong in flavour, a little goes a long way. Don't be put off by the smell at first, it's DELICIOUS when balanced perfectly.
    • Day-old rice/leftover rice is crucial when making any fried rice. This is because rice hardens overnight which makes them much easier to stir fry and the firmness provides great texture.
    • Asian greens has been put down as optional. Typically, you'll find a few bits of green leaves in fried rices in Thailand or at Thai restaurants. This adds a pop of colour and freshness to the dish. Since we're using a handful of basil leaves in this Thai basil fried rice, you can skip it if you want.
    • Chicken mince can substitute with pork mince or thin slices of pork.
    • Raw prawns/shrimp a fancy addition to pimp a fried rice up! Buy frozen ready peeled ones or buy fresh and peel at home. For instructions on how to peel and devein prawns at home, head to my Easy Garlic Prawn Pasta recipe.

    Step by step instructions

    step by step instructions of making this fried rice part 1

    To begin, you want to saute the aromatics on medium heat, until fragrant and onions translucent. The pan I used here is a little smaller than I'd like but it's the only truly non-stick pan I've got. Work with what you've got! If you've got a wok, perfect. If not, a pan like mine will work too.

    A very useful technique in stir-frying is pushing ingredients to the sides/rims of the pan to make room for new ingredients to be added. This will ensure new ingredients get direct heat from the pan, allowing browning (colour = flavour!) and caramelisation.

    Next, turn the heat up to high and add chicken mince, brown then make room for eggs and prawns (shrimp). At this stage, season with a little salt and pepper (to start layering flavours) and stir fry.

    step by step instructions of making this fried rice part 2

    Now make room for the overnight rice and then saute for just under 2 minutes.

    This step will allow the rice to get direct heat from the pan, creating flavour before the sauces are added. Lastely, add seasoning, basil and green leaves (if using). Stir fry for about 2 minutes until super fragrant and sauces caramelised.

    To serve, sprinkle some finely sliced coriander, a couple of cheeks of lime for that final touch of tang and freshness. If you've got some, a few slices of cucumber too.

    Side view of fried rice, visibly showing prawns, coriander and details in the fried rice

    Tips for making this perfect every time

    • Saute on high heat the whole time is key to ensure maximum flavour and caramelisation of the sauces and rice.
    • Have all the ingredients out, within arm's reach before you turn the stove on. When it comes to stir-frying, things happen FAST so you gotta be ready when it's time to add the next ingredient. This will make the whole cooking smooth and fun!
    • Make sure to let every single grain of rice get direct heat from the pan. This transforms plain rice into delicious, flavourful fried rice. It's like magic.
    • Use the back of the spatula to flatten and break apart the rice clumps when stir-frying. This is not only efficient, it also makes sure the rice maintain its shape and stay whole. DO NOT stab the rice vertically (like you would when breaking mince apart - like how I demonstrated in this family favourite comfort food classic Lasagna).
    • Let the eggs cook undisturbed for about 40 seconds before stirring. This will allow the eggs to roughly hold shape for the distinct egg white and yolk separation you get at Thai restaurants.
    Extrem close up of a spoonful of fried rice

    Good to know (FAQs)

    I don't have leftover rice, can I use rice cooked on the day?

    To make rice specifically for fried rice, use less water to make the rice and allow it to cool down before making the fried rice. The ratio for making jasmine rice is 1 cup rice to 1.5 cups of water. To make rice for fried rice on the day, use a 1:1.25 ratio. This will result in firmer rice and thus easier to stir-fry.

    How to cool rice for fried rice?

    Once the rice is cooked (using the method above), allow the rice to sit in the pot without lifting the lid for 10 minutes. Then fluff the rice with a fork or a rice spoon to let the steam out and allow it to cool completely, lid off. To speed up the cooling process, scoop the rice out onto a large plate in a thin layer (about 2.5cm/1inch).

    More easy and delicious Asian stir-fries

    • Marinated Chicken stir fry with Green Beans
    • Chinese Cashew Chicken
    • Chicken Noodle Stir Fry
    • Chinese sausage fried rice

    Made this recipe? Let me know your thoughts or questions by dropping a note in the comments section below! I'd love to hear from you 🙂

    Happy eating! - Gen

    📖 Recipe

    Thai Basil Fried Rice

    Savoury, sweet, salty and spicy! Thai food is all about FRAGRANT, BIG FLAVOURS and this Thai basil fried rice is exactly that! Typically served with a cheek or two of lime to help brighten and elevate the dish up, adding a subtle mouthwatering tang.
    Fantastic quick and easy dinner done in under 20 minutes!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Thai
    Keyword: Thai fried rice
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 2 people
    Calories: 554kcal
    Author: Genevieve

    Ingredients

    • 2 cups leftover rice (cold) day old is best
    • ¼ cup chicken mince about 40g/1.5oz
    • 8 raw prawns/shrimp peeled, deveined
    • 2 eggs
    • 1 cup fresh basil leaves about 1 handful
    • ¼ cup Asian greens (leaves only) eg. gai lan (Chinese broccoli) (note 1)
    • 2 tablespoon neutral tasting oil eg. sunflower or canola
    • ¼ teaspoon white pepper black is okay too
    • ¼ teaspoon salt

    Aromatics

    • ½ brown onion finely diced
    • 1 clove garlic minced
    • 1 red chilli finely diced

    Fried rice seasoning

    • 1 tablespoon oyster sauce
    • ½ tablespoon fish sauce
    • 1 teaspoon dark soy sauce
    • ½ teaspoon brown sugar
    Prevent your screen from going dark

    Instructions

    • In a large non-stick frying pan (or wok) add 1 tablespoon of oil and cook the aromatics on medium heat. About 2 minutes or until soft and fragrant.
    • With a spatula, push the ingredients to the edges of the pan to make way for chicken mince. Saute chicken on high heat for about 1 minute or until brown on the outside but not cooked through.
    • Push the chicken mixture to the edges of the pan. Add remaining 1 tablespoon of oil then crack 2 eggs into the middle of the pan. Add prawns/shrimp, salt and pepper. Let the eggs cook for about 40 seconds on high heat before stir-frying everything in the pan. (note 2)
    • Again, push everything to the edges of the pan to make way for rice. Add rice to the middle of the pan, stir fry on high heat for about 1.5 minutes. (note 3)
    • Add fried rice seasoning and a bit more white pepper (if desired). Stir fry for a further minute.
    • Add Asian green leaves, stir fry for 30 seconds then add basil leaves. Stir fry for 2 minutes.
    • Serve with a wedge of lime, cucumber slices and finely chopped coriander.

    Notes

    Note 1. Asian greens (optional) Typically, you'll find a few bits of green leaves in fried rice in Thailand or at Thai restaurants. This adds a pop of colour and freshness to the dish. Since we're using a handful of basil leaves in this Thai basil fried rice, you can skip it if you want.
    Note 2. Let the eggs cook undisturbed for about 40 seconds before stirring. This will allow the eggs to roughly hold shape for the distinct egg white and yolk separation you get at Thai restaurants.
    Note 3. Use the back of the spatula to flatten and break apart the rice clumps. This is not only efficient, it also ensures the rice maintain its shape and stay whole. DO NOT stab the rice vertically (like you would when breaking mince apart - like how I demonstrated in this family favourite comfort food classic Lasagna).
    Tips for making great fried rice:
    • Have all the ingredients out, within arm's reach before you turn the stove on. When it comes to stir-frying, things happen FAST so you gotta be ready when it's time to add the next ingredient. 
    • Make sure to let every single grain of rice get direct heat from the pan. This transforms plain rice into delicious, flavourful fried rice. It's like magic.
     
    Making ahead fried rice always taste best as soon as it's cooked. Nonetheless, perfectly delicious the next day or two. Make sure to store in an airtight container and skip the prawns/shrimp for best results (flavour).
    Leftovers keep well in the fridge for up to 3 days however, since there is seafood in this recipe, best consumed on the day. Lasts up to 3 months in the freezer. 
      Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

      Nutrition

      Calories: 554kcal | Carbohydrates: 60.7g | Protein: 33.1g | Fat: 19.9g | Saturated Fat: 4.1g | Cholesterol: 176mg | Sodium: 1219mg | Potassium: 287mg | Fiber: 1.5g | Sugar: 3.9g

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      All in for a "what's for dinner" conversation. When I'm not at the gym exercising or grocery shopping, I'm making a mess in the kitchen and creating something yum along the way.

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