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

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
6
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Ingredients

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

Directions

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

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  • 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
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