Thai Basil Chicken Fried Rice

5 from 1 vote

A Thai Basil Fried Rice recipe that is fast, flavourful, and is ready in less than 30 minutes.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Thai

Servings: people

Calories: 503kcal

Author: Helen

Mix the soy sauce, fish sauce, oyster sauce, and sugar in a small jug or bowl and set aside.
Place a frying pan on a high heat and add the oil, onion, and bird's eye chili, and cook for a few minutes until the onion is translucent.
Add the red or green pepper and cook for a few more minutes until tender.
Then add the chicken and cook for a few more minutes until done. (note 2)
Lower the heat, add the garlic and cook for 1-2 minutes until fragrant.
Increase the heat, and add the cooked jasmine rice to the pan and mix until it is hot to touch.
Then pour on the sauce and continue to mix with the rice until incorporated.
Stir in the fresh Thai basil leaves for a minute or two until they are wilted.
Serve on plates or in bowls with chopped cilantro, and top each bowl with a fried egg if desired.

Cooking the rice the night before and storing it in the refrigerator once cool ensures that the grains separate and harden a little so the rice does not go mushy. I recommend doing this if you have time, but don't worry if you don't. I've often skipped this step and the results are still tasty as long as you don't overcook the rice.
Check the chicken is cooked by taking the largest piece and chopping it in half. If it is white in the centre you are good to go, if it is still pink it will need to cook for a little longer.