Thai Basil Chicken Fried Rice

5 from 2 votes

Step up your dinner game with Thai Basil Chicken Fried Rice, it's easy, loaded with protein and so refreshing from fresh basil!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey

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 :)

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!