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Step up your dinner game with Thai Basil Chicken Fried Rice, it’s easy, loaded with protein and so refreshing from fresh basil! This meal is a game changer for the family and the ingredients are easy to find.
Why Make Thai Basil Chicken Fried Rice
I am always a big sucker for fried rice, it’s such a versatile dish that holds a lot of self expression on preparation. You are going to love this basil chicken fried rice!
- Easy. This dish is easy and basically made in one pan.
- Loaded with protein. Chicken and eggs add a big boost of filling protein.
- Meal prep friendly! This dish reheats great, if you use chicken thighs its even better reheated.
- Versatile. You can really customize this one! Also try my Teriyaki Chicken Ramen or Thai Salmon for another weeknight dish.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Thighs. Boneless/skinless. This is a must! They keep nice and moist with this dish. But of course, chicken breasts will also work well.
- Sesame Oil. This is to cook the chicken. Sesame oil flavors pair best but any oil will work.
- Rice. Be sure to use day old rice OR chilled rice for this recipe.
- Bell Peppers. I use bell peppers for this dish to add crunch and color. Traditionally spicy red peppers are used but they are difficult to find.
- Cooked Edamame. For color and texture.
- Scrambeled Eggs. Mix them in the rice directly or separately.
- Fresh Basil. This makes the dish, I recommend NOT skipping if you can.
- Green Onions. This is optional for garnish.
- Cucumber. This is optional for garnish.
Sauce Ingredients
- Soy Sauce. Low sodium is always best.
- Hoisin Sauce. This is a thick, deep flavored sauce that brings the dish together. Find it in the international aisle at your local stores.
- Fish Sauce. A little goes a long way but it tasts great here!
- Lime Juice. Fresh squeezed is best and they make a great garnish.
- Brown Sugar. Or honey will also work.
- Garlic. I use lots of it in this dish!
Steps To Make Thai Basil Chicken Fried Rice
- Step One. In a heated pan add the sesame oil. On medium on heat cook the chicken thighs. Season them lightly with a pinch of salt and pepper. Cook the chicken for about 6 minutes per side, try not to turn the chicken for the first 6 minutes to help give it a nice crisp on one side.
- Step Two. ix up the sauce, add everything together, set aside.
- Step Three. When the chicken is close to cooked through, add the diced bell peppers. Sauté for about 5 minutes. Set both aside in a bowl.
- Step Four. add 1 tsp of oil to the same pan, add in scrambled eggs. Once they are finished, add in the rice, chicken and veggies. Pour the sauce over everything. Let it simmer for a few quick minutes. Serve and enjoy.
Recipe Pairings
This is great meal on it’s own, but you can make it a Thai night and pair it with my Thai Cashew Chicken, Vegetarian Egg Rolls or Ground Beef Lettuce Wraps. You can’t go wrong with this combination.
Thai Basil Fried Rice FAQs
Is Thai Basil fried rice spicy?
It can be! But this recipe is not spicy. I use bell peppers instead of fresno chilis. Either works great.
What is Thai Basil?
Thai basil is a little spicy with an anise, or licorice-like flavor, while regular/ sweet basil has a more mild peppery and sweet taste.
Recipe Tips
- Use leftover day-old rice. You can also use fresh rice and chill it in the refrigerator. I recommend long-grain jasmine rice for this recipe.
- Use chicken breasts or thighs, I prefer thighs because they are more forgiving and don’t overcook. They also heat up great in the microwave for leftovers.
- If you have access to Thai basil, use it! If not, fresh flat basil works just as great.
- To make this more traditional, feel free to scramble the eggs in the skillet with the rice. I prefer it more texture wise being scrambled separately. This is your choice.
Other Chicken Recipes To Try
Thai Basil Chicken Fried Rice
Step up your dinner game with Thai Basil Chicken Fried Rice, it's easy, loaded with protein and so refreshing from fresh basil!
Equipment
- large skillet
- mixing bowl
Ingredients
Thai Basil Chicken Fried Rice
- 1 lb chicken thighs, diced, boneless and skinless
- 1 tsp sesame oil , or any neutral oil
- 1 small red bell pepper, diced
- ¼ cup edamame
- 4 eggs, scrambled
- 2-3 cups cooked rice, see notes
- ¼ cup fresh basil , more for garnish
- sliced cucumber , for garnish
- green onions, diced, for garnish
- lime wedge, for garnish
Sauce
- ¼ cup soy sauce, low sodium
- 1 Tbsp hoisin sauce
- 1 Tbsp brown sugar
- 1 fresh squeezed lime, about 1-2 Tbsp
- 1-2 tsp fish sauce
- 3-4 cloves garlic, minced
Instructions
- In a heated pan add the sesame oil. On medium on heat cook the chicken thighs. Season them lightly with a pinch of salt and pepper. Cook the chicken for about 6 minutes per side, try not to turn the chicken for the first 6 minutes to help give it a nice crisp on one side.
- Mix up the sauce, add everything together, set aside.
- When the chicken is close to cooked through, add the diced bell peppers. Sauté for about 5 minutes. Set both aside in a bowl.
- Make the scrambeled eggs. Add 1 tsp of oil to the same pan, add in scrambled eggs. Once they are finished, add in the rice, chicken and veggies. Pour the sauce over everything. Let it simmer for a few quick minutes. Serve, garnish with lime wedge, green onions, cucumber and more basil. enjoy. *please read notes if you prefer a more traditional fried rice 🙂
Notes
- Use leftover day-old rice. You can also use fresh rice and chill it in the refrigerator. I recommend long-grain jasmine rice for this recipe.
- Use chicken breasts or thighs, I prefer thighs because they are more forgiving and don’t overcook. They also heat up great in the microwave for leftovers.
- If you have access to Thai basil, use it! If not, fresh flat basil works just as great.
- To make this more traditional, feel free to scramble the eggs in the skillet with the rice. I prefer it more texture wise being scrambled separately. This is your choice.
- Store leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze this recipe for up to 2 months!
Nutrition
Serving: 1.5 cups | Calories: 477kcal | Carbohydrates: 33g | Protein: 29g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 275mg | Sodium: 1145mg | Potassium: 476mg | Fiber: 2g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
You will love this recipe 🙂 xoxo – Bailey