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Bowl of delicious Thai Basil Fried Rice topped with fresh basil leaves

Spicy Thai Basil Chicken Fried Rice

This Spicy Thai Basil Chicken Fried Rice is a flavorful delight that combines tender chicken, vibrant chilies, and aromatic basil, making it a perfect meal for family gatherings or a quick weekday dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 250 grams Chicken Thighs, boneless, skinless – cleaned and pat-dried, excess fat trimmed, and cut into bite-sized pieces Opt for chicken thighs for their tenderness.
  • 1 TSP Light Soy Sauce
  • 1 TSP Fish Sauce
  • ¼ TSP ground White Pepper
  • 3 TBLS Oyster Sauce
  • 1 TBLS Light Soy Sauce
  • ½ TBLS Sweet Dark Soy Sauce
  • 1 TSP White Sugar
  • 1 TBLS Water (or chicken broth)
For the Stir-Fry
  • 6-7 cloves Garlic – roughly chopped
  • 6-10 pieces Red Chilies (Bird’s eye preferred) – cut into halves or thirds depending on length Adjust to taste.
  • 4-10 pieces Green Chilies (Bird’s eye preferred) – cut into halves or thirds depending on length Adjust to taste.
  • ¾ cup Yellow Onion – sliced into ¼-inch thick pieces
  • 1 large Red Chili – deseeded if desired and thinly sliced at an angle Reserve a few pieces for garnish.
  • 1.5 cups Thai Holy Basil Leaves – washed and dried Substitute with Italian basil if unavailable.
  • 2 TBLS Canola Oil (or any other cooking oil with a high smoke point)
  • 3 cups cooked Thai rice (or use any other long-grain rice, day-old rice works best) Using day-old rice helps create a chewy texture.
To Serve
  • Cucumber slices, fish sauce with chopped chilies if desired

Method
 

Preparation
  1. Clean and pat-dry the chicken thighs, trimming excess fat. Cut them into bite-sized pieces.
  2. In a bowl, combine the light soy sauce, fish sauce, white pepper, oyster sauce, sweet dark soy sauce, white sugar, and water. Toss the chicken in the mixture, letting it marinate for about 10 minutes.
  3. While the chicken is marinating, chop the garlic, chilies, and onion. Slice the large red chili for garnish.
  4. In a large skillet or wok, heat the oil over medium-high heat until glistening.
Cooking
  1. Add the marinated chicken to the hot pan, cook until browned and fully cooked, about 5-7 minutes. Remove and set aside.
  2. In the same pan, add the garlic, onion, and chilies and stir-fry for a minute, allowing the flavors to infuse.
  3. Stir in the cooked rice, ensuring it is evenly mixed with the garlic and onion.
  4. Return the chicken to the pan, add the basil, and stir until the basil wilts and everything is heated through.
  5. Taste and adjust the seasoning if necessary, adding more fish sauce or chilies for extra flavor.
  6. Transfer to a serving dish, garnish with sliced red chili, and accompany with cucumber slices and fish sauce, if desired.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. For freezing, freeze portions for a quick meal; reheat with a splash of water to restore moisture.