This basil fried rice recipe instantly piqued my interest when I first tasted it at a Thai restaurant, as it stands apart from the typical Chinese fried rice I’ve encountered.
The secret to crafting delicious basil fried rice lies in the use of three different types of chilies and fresh basil. I can whip it up at home in under fifteen minutes, provided all the ingredients are prepped.
In this article, I will guide you through my method for making Thai basil fried rice. Most ingredients should be easy to find, although the Thai chili paste may be a bit more unique.
If you enjoy this basil fried rice recipe, I recommend visiting your local Asian grocery store, where you are likely to find Thai chili paste as a staple item.
Let’s dive in!
Ingredients Needed for Basil Fried Rice
- Choice of Protein: I prefer chicken breast for this recipe, but shrimp or tofu can also be used.
- Basil: Thai holy basil is ideal, but Italian basil can be a substitute if necessary.
- Eggs: The Thai-style fried egg is cooked in plenty of oil until crispy around the edges.
- Chilies: I use bird’s eye chilies, Thai chili paste, and chili flakes for a complex flavor profile.
- Seasonings: The essential seasonings include oyster sauce, light soy sauce, fish sauce, and sugar.
- Cooked Rice: Day-old rice from the refrigerator works best for fried rice.
- Other Vegetables and Garnish: Lime, cucumber, and tomato add a refreshing touch to the dish.
Basil Fried Rice Recipe – Step-by-Step Instructions
Follow these steps to prepare your basil fried rice:
a. Preparation
- Slice the chicken breast into thin strips, about 1.5 inches long, and marinate with light soy sauce and salt for 30 minutes.
- Stir-fry the marinated chicken in a wok with some oil until lightly golden.
- Crush and chop a few cloves of garlic. Remove the stems from the bird’s eye chilies, deseed if desired, and chop them. Grind the garlic and chilies into a paste.
- Mix the fried rice sauce by combining oyster sauce, light soy sauce, fish sauce, sugar, and water. Wash and drain the fresh basil leaves.
b. Cooking
- Heat enough oil in the wok to cover an egg. Crack the egg into the center and fry until the edges are crispy.
- Keep some oil in the wok and add the leftover rice, breaking up lumps. Gradually increase the heat and stir-fry until the rice pops.
- Slowly add the stir-fry sauce and mix until the rice absorbs all the seasonings. Remove the rice from the wok.
- Sauté the ground garlic and chili, then add chili flakes and Thai chili paste.
- Return the cooked rice and chicken to the wok, stirring until well combined.
- Add a large handful of fresh Thai basil leaves and stir-fry until they wilt.
- Serve with the fried egg, sliced cucumber, lime, and tomatoes.
Tips for Making the Best Basil Fried Rice
- Use a combination of light soy sauce, oyster sauce, and fish sauce for a balanced flavor.
- For a vegetarian option, substitute vegetarian oyster sauce.
- A cast iron wok is ideal for frying rice, but a large skillet will also work.
- Stir-frying the rice at high heat enhances the signature wok aroma.
- Adjust the spice level by removing the seeds from the bird’s eye chilies or using red bell peppers for a milder flavor.
- Day-old rice is best for frying; if using fresh, spread it out to dry for 20 minutes before cooking.
How to Store Leftover Rice
Fried rice can be kept at room temperature for half a day or in an airtight container in the refrigerator for up to two days. In restaurants, we often prepare plain fried rice in advance, adding other ingredients when ready to serve.
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