Rating: 4.5 stars 4.6
197 Ratings
  • 5 star values: 147
  • 4 star values: 39
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 1

This Thai basil fried rice is a staple of Thai cooking and a great use for leftover rice. Adjust the spices to your tastes. I get Thai basil from a local Asian market. It has a different flavor than regular basil and makes all the difference in this recipe. It is fast and fairly easy to make but requires constant stirring.

Recipe Summary

30 mins
10 mins
40 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside.

  • Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and serrano peppers, stirring quickly. Stir in chicken, bell pepper, onion, and oyster sauce mixture; cook until chicken is no longer pink in the center and the juices run clear.

  • Increase heat to high and stir in chilled rice; stir quickly until sauce is well blended with rice. Use the back of a spoon to break up any rice sticking together.

  • Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.

Nutrition Facts

794 calories; protein 29.1g; carbohydrates 116.4g; fat 22.1g; cholesterol 46.1mg; sodium 469.1mg. Full Nutrition