This Thai Spicy Basil Chicken Fried Rice is one of my go-to meals when I want something fast, flavorful, and deeply satisfying. It’s the kind of dish that takes simple ingredients—leftover jasmine rice, chicken breast, fresh vegetables—and transforms them into a vibrant, spicy stir-fry that brings the heat and fragrance of Thai cuisine right into my kitchen. The star of the dish is sweet Thai basil, which has a unique, peppery flavor that’s quite different from regular basil. Once I toss it into the sizzling wok at the end, the aroma alone is enough to make my mouth water.

Why You’ll Love This Recipe

I love this recipe because it’s easy to pull together and doesn’t require any complicated techniques. I get to control the spice level, and it works beautifully with whatever vegetables or proteins I have on hand. Plus, it’s the perfect way to use up cold, day-old rice and turn it into a restaurant-quality dish. The balance of savory sauces, tender chicken, spicy peppers, and fragrant basil makes every bite irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons oyster sauce

• 2 tablespoons fish sauce

• 1 teaspoon white sugar

• ½ cup peanut oil, for frying

• 6 large garlic cloves, crushed

• 2 serrano peppers, crushed (use more or less to control heat)

• 1 pound boneless, skinless chicken breast, sliced into thin strips

• 1 red bell pepper, thinly sliced

• 1 medium onion, thinly sliced

• 4 cups cooked jasmine rice, chilled (day-old rice works best)

• 2 cups fresh sweet Thai basil leaves

• 1 cucumber, sliced (optional, for garnish)

• ½ cup fresh cilantro sprigs (optional, for garnish)

Directions

1. I begin by mixing the oyster sauce, fish sauce, and sugar in a small bowl and setting it aside so it’s ready to go.

2. I heat the peanut oil in a large wok over medium-high heat until it just starts to smoke.

3. I add the crushed garlic and serrano peppers to the hot oil and stir them quickly to release their flavors without burning.

4. Then I add the sliced chicken, red bell pepper, and onion. I pour in the sauce mixture and stir everything together, cooking until the chicken is fully cooked and no longer pink inside.

5. With the heat turned up to high, I add the cold jasmine rice. I stir it vigorously, breaking up any clumps and making sure the sauce coats every grain.

6. I remove the wok from the heat and stir in the fresh Thai basil leaves. They wilt quickly and release their aromatic oils into the dish.

7. For a fresh contrast, I like to garnish the finished rice with slices of cucumber and sprigs of cilantro before serving.

Servings And Timing

This recipe makes 6 servings.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Variations

• I often replace chicken with shrimp or tofu for a different protein.

• When I want extra crunch, I add snow peas or baby corn during the stir-fry.

• For a vegetarian version, I use tofu and swap the oyster and fish sauces with plant-based alternatives.

• Sometimes I add a fried egg on top for extra richness.

• If I’m in the mood for more heat, I use Thai bird’s eye chilies instead of serranos.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a hot skillet or wok and stir-fry the rice again with a small splash of water or oil to restore moisture and texture. I avoid using the microwave when I can because it tends to make the rice chewy and the basil limp.

FAQs

Can I Use Regular Basil Instead Of Thai Basil?

I wouldn’t recommend it. Thai basil has a distinct, spicy-sweet flavor that gives this dish its signature taste. Regular basil will change the flavor completely.

What Type Of Rice Works Best For Fried Rice?

I always use cold, day-old jasmine rice. It’s slightly dry, which helps prevent the fried rice from becoming mushy during cooking.

Can I Make This Dish Less Spicy?

Yes, I simply use one serrano pepper or remove the seeds for less heat. I can also substitute with a milder pepper if needed.

Is This Recipe Gluten-Free?

Traditional oyster and fish sauces often contain gluten. If I need a gluten-free version, I use certified gluten-free versions of those sauces.

Can I Add Eggs To This Fried Rice?

Absolutely. I sometimes scramble an egg in the wok before adding the rice, or I top the dish with a fried egg for added richness.

Conclusion

Thai Spicy Basil Chicken Fried Rice is a dish I never get tired of making—or eating. It’s fast, flexible, and full of bold Thai flavors that I crave. Whether I’m cooking for myself or feeding friends, this recipe always impresses. With its mix of savory sauces, fresh herbs, and just the right amount of spice, it’s become a staple in my kitchen.

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