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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 1 vote
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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


  • 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


  • 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


  • 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.


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!


    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