Get ready to dive into a bowl of vibrant, flavorful goodness with this Thai Basil Chicken Fried Rice. It’s a dish that combines the savory warmth of fried rice with the punchy, aromatic essence of Thai basil. Picture this: tender chicken, fragrant garlic, and that irresistible hit of basil all wrapped up in a satisfying, easy-to-make fried rice. This recipe is perfect when you want a quick, yet exciting meal that brings all the flavors of Thai cuisine right to your table. Trust me, this one’s a game-changer.
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Why You’ll Love Thai Basil Chicken Fried Rice
This dish isn’t just about great ingredients—it’s about creating those moments when you sit down to a meal that’s bursting with flavor. Whether you’re feeding the family on a busy weeknight or whipping up something delicious for a cozy dinner at home, this Thai Basil Chicken Fried Rice has you covered. Here’s why it’s such a favorite:
Versatile: You can enjoy it on its own or pair it with a side of veggies for a well-rounded meal. This fried rice is also perfect for meal prepping for the week!
Budget-Friendly: This is a great dish to make when you want something flavorful, but don’t want to break the bank. It uses simple ingredients that pack a big punch of flavor.
Quick and Easy: If you’re looking for a meal that comes together in under 30 minutes, this fried rice is your go-to. It’s perfect for those days when you don’t want to spend hours in the kitchen.
Customizable: You can easily swap out ingredients based on what you have. Want it spicier? Toss in a few red pepper flakes. Prefer a vegetarian version? Just skip the chicken and load it up with veggies.
Crowd-Pleasing: This dish is bound to impress. The fresh basil brings a unique flavor that everyone will love, making it the perfect meal for dinner parties or casual get-togethers.
Ingredients
Here’s what you’ll need to bring all the magic of Thai basil chicken fried rice to life. These ingredients are simple but so flavorful, turning a regular fried rice into something extraordinary:
Chicken Breasts: Boneless, skinless chicken breasts are diced and cooked to juicy perfection. They’re the protein that makes this dish satisfying.
Jasmine Rice: The ideal rice for fried rice! Jasmine rice has that lovely, fragrant aroma that makes this dish so special.
Garlic: The flavor base of many Thai dishes. Garlic adds a wonderful, savory depth to the rice.
Onion: Sweet onion gives a little bite and texture to balance the richness of the chicken and the rice.
Thai Basil: The star of this dish! Thai basil has a slightly spicy, peppery flavor that gives fried rice a unique twist.
Eggs: Eggs bring a creamy texture to the rice and help hold everything together in the wok.
Soy Sauce: For that salty, umami flavor that makes fried rice so irresistible.
Fish Sauce: A classic in Thai cooking, fish sauce adds that punch of authentic flavor that takes the dish to the next level.
Green Onions: A sprinkle of green onions at the end adds freshness and color.
Vegetable Oil: For frying up everything in the pan, giving it a little crispy edge.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make this Thai Basil Chicken Fried Rice? Let’s dive into the steps that’ll get you from kitchen to deliciousness in no time!
Preheat Your Wok or Pan: Heat up your wok or a large frying pan over medium-high heat. This will help give your rice that perfect crispy texture.
Cook the Chicken: Add a little oil to the pan and cook the diced chicken until it’s golden brown and cooked through. Remove the chicken and set it aside.
Sauté the Aromatics: In the same pan, add a bit more oil and toss in the garlic and onion. Sauté for 1-2 minutes, until fragrant. You want the garlic to be golden, not burnt, for the best flavor.
Scramble the Eggs: Push the garlic and onions to the side of the pan and crack the eggs into the pan. Scramble them until cooked through. This adds a nice, creamy texture to the rice.
Fry the Rice: Add the cooked rice to the pan, breaking up any clumps. Stir everything together and fry the rice for a few minutes until it’s hot and slightly crispy on the edges.
Add the Sauces: Drizzle in the soy sauce and fish sauce, stirring to evenly coat the rice. These sauces give the rice its savory depth.
Combine the Chicken and Basil: Add the cooked chicken back into the pan along with the Thai basil. Stir everything together until the basil wilts and becomes fragrant. You’ll love the way the basil infuses the rice with its unique, aromatic flavor.
Garnish and Serve: Remove the pan from the heat, then sprinkle with green onions. Serve hot and enjoy!
How to Serve Thai Basil Chicken Fried Rice
This dish is delicious all on its own, but if you’re looking for some extra sides, here are a few ideas:
Thai Cucumber Salad: A light and refreshing salad with a tangy dressing. The crunch and freshness are the perfect complement to the rich fried rice.
Spring Rolls: Fresh or fried spring rolls pair perfectly with this Thai fried rice, adding a bit of crunch and a different texture.
Sautéed Vegetables: A side of stir-fried veggies like bell peppers, zucchini, or snap peas makes for a colorful, nutritious addition.
Chili Sauce: If you love spice, serve with a side of chili garlic sauce for that extra kick of heat.
Presentation Tip: Serve the fried rice in a large bowl or on a platter. Garnish with a little extra basil or a wedge of lime to make it feel extra special.
Additional Tips
A few tips to make sure your Thai Basil Chicken Fried Rice turns out perfect every time:
Use Day-Old Rice: Fried rice is best made with rice that’s been sitting in the fridge overnight. This helps it dry out a bit, making it easier to fry and less likely to turn mushy.
Don’t Overcrowd the Pan: If you’re making a big batch, it’s better to cook it in batches to make sure everything gets evenly fried.
Adjust the Spice Level: You can add fresh chili peppers if you like things spicy, or keep it mild if you’re feeding the little ones.
Storage Tips: Leftovers store beautifully in the fridge for up to 2-3 days. Just reheat in a pan over medium heat for the best texture.
Double the Batch: This recipe is easy to double, making it perfect for meal prepping or feeding a larger group. Just make sure your pan is big enough!
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Chicken thighs will give you a bit more flavor and juiciness. Just be sure to cook them until fully done before adding them to the rice.
Q2: Can I make this dish vegetarian?
A2: Yes! You can skip the chicken and add tofu, extra veggies, or even tempeh for a protein-packed vegetarian version.
Q3: How do I store leftovers?
A3: Store leftover fried rice in an airtight container in the fridge for up to 2-3 days. Reheat in a pan for the best texture.
Q4: Can I freeze this dish?
A4: Yes, you can freeze it for up to 1 month. Just let it cool completely before transferring to a freezer-safe container. Thaw in the fridge overnight and reheat before serving.
Q5: Can I make this dish without fish sauce?
A5: Yes, you can skip the fish sauce or use a vegetarian alternative like soy sauce or tamari. It will still be delicious!
Q6: Can I use regular basil instead of Thai basil?
A6: While regular basil won’t have the same flavor profile, it can still work in a pinch. Thai basil has a distinctive, peppery flavor that really makes this dish special.
Q7: What can I serve with Thai Basil Chicken Fried Rice?
A7: Serve with a refreshing Thai cucumber salad, crispy spring rolls, or a side of sautéed vegetables for a complete meal.
Q8: Can I use brown rice instead of jasmine rice?
A8: Absolutely! Brown rice will add a nutty flavor and extra fiber to the dish. Just make sure to cook it properly before using it for fried rice.
Q9: How do I make this dish spicier?
A9: Add fresh chopped chili peppers to the pan, or drizzle some chili garlic sauce on top for an extra kick.
Q10: Can I add other veggies to this dish?
A10: Yes! Feel free to add bell peppers, peas, carrots, or any veggies you love. Just sauté them with the garlic and onions for the best texture.
Conclusion
There you have it—Thai Basil Chicken Fried Rice that’s quick, delicious, and sure to become a new favorite. The combination of tender chicken, savory rice, and fragrant basil is unbeatable. Whether you’re making it for a family dinner or as a meal prep option, this dish will never disappoint. Enjoy every flavorful bite!
Print
Thai Basil Chicken Fried Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Thai Basil Chicken Fried Rice is a flavorful stir-fry featuring ground chicken, vegetables, and a savory blend of fish sauce, soy sauce, and sriracha. Topped with fresh Thai basil, peanuts, and lime, it’s a delicious and aromatic meal.
Ingredients
- For the Fried Rice:
- 2 1/2 tablespoons avocado oil, divided
- 1 lb ground chicken
- Pinches of kosher salt and black pepper
- 1 shallot, minced
- 1 red bell pepper, diced
- 1 large carrot, peeled and diced
- 5 cloves garlic, thinly sliced
- 1 tablespoon brown sugar
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 1–2 teaspoons sriracha
- 2 eggs, whisked
- 2 cups leftover cooked rice
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 large bunch Thai basil leaves (2-3oz), chiffonade/thinly sliced
- 1/2 cup peanuts, finely chopped
- Zest and juice of an entire lime
- For Serving:
- Lime wedges
- Green onions
- More Thai basil and peanuts
- Sriracha
Instructions
- In a large pan or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the ground chicken, seasoning with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same pan, add the remaining 1 1/2 tablespoons of avocado oil. Add the minced shallot, red bell pepper, carrot, and garlic. Sauté for 2-3 minutes until softened.
- Stir in the brown sugar, soy sauce (or coconut aminos), and sriracha, and cook for an additional minute.
- Push the vegetables to one side of the pan and add the whisked eggs to the other side. Scramble them until fully cooked, then mix everything together.
- Add the leftover rice to the pan, breaking up any clumps, and stir to combine with the vegetables and egg mixture.
- Stir in the fish sauce, oyster sauce, Thai basil, lime zest, and lime juice. Add the cooked chicken back into the pan and toss everything together.
- Top the fried rice with chopped peanuts, extra Thai basil, and green onions. Serve with lime wedges, more peanuts, and sriracha on the side.
Notes
- For best results, use leftover rice that’s been refrigerated overnight. Freshly cooked rice can become too soft and sticky.
- Adjust the sriracha based on your heat preference. You can skip it for a milder dish or add more for extra spice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 170mg