Go Back

Thai Basil Fried Rice

Thai basil fried rice combines jasmine rice, ground chicken, and a savory oyster-soy sauce in a hot skillet. Thai basil is tossed in at the end so it just wilts, adding a fresh finish to the steaming rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Thai
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tsp granulated sugar
  • 1 tbsp water
For the fried rice
  • 2 cups jasmine rice cold cooked, preferably day-old
  • 1 tbsp neutral oil divided
  • 1 egg large, beaten
  • 8 oz ground chicken
  • 0.5 yellow onion small, finely diced
  • 2 cloves garlic minced
  • 1 serrano chile small, minced
  • 0.75 cup Thai basil leaves packed

Equipment

  • 1 12-inch skillet

Method
 

  1. In a small bowl, stir together the oyster sauce, soy sauce, fish sauce, granulated sugar, and water until the sugar dissolves.
  2. Break up any clumps in the rice.
  3. Heat a 12-inch skillet over high heat until very hot.
  4. Add 2 teaspoons oil and the egg, and scramble until just set, about 30 seconds.
  5. Transfer the egg to a plate.
  6. Add the remaining 1 teaspoon oil, ground chicken, and onion to the skillet.
  7. Cook, breaking up the chicken, until it reaches 165°F and the onion softens, 4 to 5 minutes.
  8. Add the garlic and serrano and stir-fry for 30 seconds.
  9. Add the rice and sauce.
  10. Stir-fry until the rice is steaming hot throughout, 2 to 3 minutes.
  11. Return the egg to the skillet and add the Thai basil.
  12. Toss until the basil just wilts, about 30 seconds.

Notes

For the best texture, use cold day-old rice and make sure the skillet is very hot before cooking. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free option, use gluten-free soy sauce or tamari and verify the oyster sauce is gluten-free.