Thai basil fried rice recipe is a hugely popular street food dish both in Thailand and around the world. Its hallmark flavors come from the namesake Thai basil, with its distinct licorice-anise aroma, paired with chili peppers, fish sauce, garlic, and rice.
When cooked in a blistering hot wok, these ingredients come together to create a flavorful and fragrant fried rice bursting with herbaceous basil. Crispy bits of rice mingle with savory protein and egg. A squeeze of lime brightens it up. It’s no wonder Thai basil fried rice has earned global fame.
In Thailand, you’ll find this fried rice dished up from humble street carts and served in casual family restaurants. It’s meant to be a meal on its own, though often accompanied by a tangy soup like tom yum. Follow along to learn how to create all the flavors of this Thai favorite at home.
Thai basil provides a licorice and clove flavor unmatched by other basils. Look for it at Asian grocery stores or farmers markets. Italian basil lacks the anise notes.
Pick bunches with vibrant green leaves and no wilting. Smaller leaves pack more flavor. Store wrapped in a damp paper towel in the refrigerator.
High Quality Ingredients
For authentic, bold flavor:
Garlic – Fresh, not jarred
Chilies – Bright red and firm
Fish sauce – Use a Thai brand like Squid or Tiparos
Rice – Jasmine rice is ideal
Oil – Opt for peanut oil
Chicken or protein – Fresh, not frozen
Essential Equipment
Wok or large nonstick skillet & spatula
Knife & cutting board
Measuring spoons
Mixing bowls
Plate or paper towels for drained rice
Garlic press, Microplane, or mincer
Specialized Tools
Mortar and pestle – Crushes chilies and garlic
Wok spatula – Flips rice easily
Wok ring – Distributes heat
Rice paddle – Gently folds without smashing
How to Make Thai Basil Fried Rice Recipe?
Prep Ingredients
Mince garlic and slice chilies into rounds. Rough chop cilantro and Thai basil leaves.
Dice up protein and beat eggs in a small bowl.
Prep any vegetables like onion or pepper and cut into bite-size pieces.
Cook rice if needed. Spread on a plate to cool and dry out.
Cook Aromatics
Heat wok on high until smoking. Add oil and swirl to coat.
Add garlic, chilies, onion, and protein. Stir fry 1-2 minutes until fragrant.
Push ingredients to wok sides. Add beaten egg to center and scramble until set.
Add Rice and Finish
Add cooled rice to wok. Toss and stir fry 3-4 minutes to heat through.
Make a well in the center and add fish sauce, soy sauce, and sugar. Cook until absorbed.
Fold in Thai basil and cilantro right at the end. The herbs will wilt slightly.
Remove from heat. Finish with a squeeze of lime juice and serve immediately.
Serving Suggestions
Thai Basil Fried Rice Recipe
Thai basil fried rice recipe is best accompanied by:
Tom yum or tom kha soup – The hot and sour flavors pair perfectly
Fresh vegetables – Wedges of cabbage, cucumber, and tomato
Fish cakes or spring rolls – The crispy textures add nice contrast
Some creative serving ideas:
Top with a fried egg for extra richness
Mix in fresh mango or pineapple chunks
Sprinkle with chopped peanuts or cashews
Serve alongside grilled or bbq meat skewers
Garnish with extra lime wedges, chilies, and basil
FAQs About Thai Basil Fried Rice Recipe
Can I use regular basil?
No. The unique licorice flavor of Thai basil is nearly impossible to replicate. Regular basil will lack the intensity and authentic aroma.
How does Thai basil differ from regular basil?
Thai basil contains compounds like estragole that give it a potent anise and clove flavor absent in Italian basil. It also stands up better to high heat cooking.
What mistakes should I avoid?
Overcrowding the wok, using low quality ingredients, cluttering the rice texture with too many add-ins, and adding basil too early in cooking.
How does it compare to other Thai rice dishes?
It’s more flavorful than basic fried rice and lacks the sweetness of pineapple fried rice. The herbs give it a fresher taste than salty khao mu daeng red pork rice.
Conclusion: Thai Basil Fried Rice Recipe
With the proper ingredients and technique, you can make restaurant-quality Thai basil fried rice at home. Frying the aromatics and perfectly cooked rice in a piping hot wok allows the complex flavor layers to develop.
The finicky, fast-cooking nature of the dish means a little practice may be needed to nail the textures and flavors. But once you’ve mastered the nuances, you’ll be able to whip up this crowd-pleasing Thai staple anytime.
Some other tasty Thai dishes to try making yourself include tom yum soup, pad thai, or massaman curry. Thai basil fried rice is the perfect intro to the bolder, spicier side of Thai cuisine.
Soy sauce (optional): 1-2 teaspoons (use sparingly or omit for a vegetarian option)
Thai basil leaves: 1 cup fresh Thai basil leaves
Optional Ingredients:
Vegetables: Chopped vegetables like onions, bell peppers, carrots, green beans, or broccoli florets can be added for extra flavor and texture. (pre-cook vegetables if using)
Instructions
Prepare Ingredients: Have all your ingredients prepped and measured for quick assembly. If using raw protein, cook it beforehand according to your preferred method (ground meat can be browned in a separate pan). Cook and chop any optional vegetables you'd like to include.
Heat the Oil: In a large wok or skillet, heat the oil over medium-high heat until shimmering hot.
Stir-fry the Protein (if using raw): If using raw protein like ground chicken or pork, add it to the hot oil and cook until browned and cooked through, breaking it up with a spatula as it cooks. Drain any excess fat if needed. Push the cooked protein to the side of the pan.
Sauté the Aromatics: Add the minced garlic and sliced Thai chilies to the hot oil. Stir-fry for 30 seconds to 1 minute, until fragrant and the garlic starts to lightly golden brown. Be careful not to burn the garlic as it will turn bitter.
Add the Rice: Add the cold, cooked rice to the pan. Using a spatula or turner, break up any clumps of rice and spread it out evenly in the pan with the cooked protein (if using).
Stir-fry the Rice: Increase the heat to high and fry the rice for 2-3 minutes, stirring constantly. The goal is to heat the rice through and get some crispy bits on the edges of the rice grains.
Season and Sauce: Push the rice to the side of the pan again. Add the oyster sauce, fish sauce, and soy sauce (if using) to the empty space in the pan. Stir-fry for a few seconds to let the flavors combine.
Incorporate Everything: Mix the seasoned sauce with the rice and protein (if using) throughout the pan.
Add Vegetables (if using): If using vegetables, stir them into the rice mixture at this point.
Stir in Thai Basil: Finally, add the fresh Thai basil leaves. Gently fold them into the rice, letting them wilt slightly from the heat.
Serve Immediately: Remove the pan from the heat and serve the Thai Basil Fried Rice immediately. It's best enjoyed hot.
Notes
Cold Rice is Key: Cold, leftover rice is actually preferred for Thai Basil Fried Rice as it tends to fry better and results in a less mushy texture. If you only have freshly cooked rice, spread it out on a baking sheet or large plate and let it cool completely before using it for this recipe.
Spice Level: Adjust the amount of Thai chilies to your spice preference. You can start with 1 chili and add more for extra heat.
Fish Sauce Note: Fish sauce adds a salty and savory element to the dish. Start with 1 teaspoon and add more to taste, keeping in mind its sodium content. You can omit it for a vegetarian option.
Leftovers: Leftover Thai Basil Fried Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until warmed through, but the fresh basil flavor may be less intense.
Nutrition Facts
Thai Basil Fried Rice Recipe
Serves: 2-3 servings
Amount Per Serving:
1 cup
Calories
450-600
% Daily Value*
Total Fat15-25g
23.1%
Saturated Fat 5-10g
25%
Trans Fat 0g
Cholesterol50-70mg
16.7%
Sodium500-800mg
20.8%
Total Carbohydrate50-60g
16.7%
Dietary Fiber 2-4g
8%
Sugars 5-10g
Protein20-30g
Vitamin A Moderate
Vitamin C Low
Calcium 5-10%
Iron 10-20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me