5 from 34 votes
Quick & Easy Thai Basil Spicy Fried Rice
Quick & Easy Thai Basil Spicy Fried Rice uses day-old jasmine rice stir-fried with marinated chicken breast, fresh Thai basil, chopped red chili, and garlic paste for a vibrant and aromatic dish. The rice is coated in a savory sauce made with oyster sauce, fish sauce, soy sauce, and sugar, yielding a slightly saucy and flavorful meal. Optionally garnished with a fried egg and lime, it provides a balanced combination of spicy, savory, and herbal notes.
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings:
1
large serving
Calories:
1057 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 3 cups jasmine rice day old leftover rice (see Note 1 for quantity of uncooked rice, cooked
- ½ lb chicken breast skinless boneless
- 1 cup Thai basil loose cup not packed (or sub with holy or Italian basil)
- 1 red chili pepper finely chopped
- 3 cloves garlic
- 1 tablespoon vegetable oil or as needed for frying
Sauce:
- 1.5 tablespoon oyster sauce or sub with vegetarian stir fry sauce
- 1 tablespoon fish sauce
- ½ tablespoon soy sauce regular
- ½ teaspoon granulated sugar white
Chicken marinade:
- ½ teaspoon fish sauce
- ½ teaspoon soy sauce regular
Optional:
- 1 lime garnish
- 1 egg fried
Instructions
- Slice chicken on a bias into ¼-inch thick pieces.
- Marinate sliced chicken with marinade ingredients as listed. Set aside.
- Meanwhile, in a mortar and pestle or food processor, pound or grind red chili, and garlic until oils and juices release.
- In a separate bowl, combine sauce ingredients.
- Heat vegetable oil in a large pan. Fry chicken until 75% cooked.
- Add chili garlic paste and mix with chicken. Push everything to the side. Add more oil if needed into empty space.
- Throw in rice and toss to mix.
- Pour in sauce and toss again until granules are coated in sauce. Note: it is fine if your rice is a bit moist as this fried rice is more on the saucier side than dry.
- Toss in fresh basil. Remove off heat and enjoy optionally with a fried egg and lime juice.
Cup of Yum
Notes
- For day-old rice preparation, steam ¾ cup uncooked Thai jasmine rice to yield 3 cups cooked rice for this recipe.
Nutrition Information
Calories
1057kcal
(53%)
Carbohydrates
155g
(52%)
Protein
77g
(154%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
324mg
(108%)
Sodium
3421mg
(143%)
Potassium
1572mg
(33%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2044IU
(41%)
Vitamin C
94mg
(104%)
Calcium
192mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1 large serving
Amount Per Serving
Calories 1057
% Daily Value*
| Calories | 1057kcal | 53% |
| Carbohydrates | 155g | 52% |
| Protein | 77g | 154% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 324mg | 108% |
| Sodium | 3421mg | 143% |
| Potassium | 1572mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2044IU | 41% |
| Vitamin C | 94mg | 104% |
| Calcium | 192mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.