Need to use up leftover rice? Thai Basil Chicken Fried Rice is full of Thai spicy flavor that will wake up your weeknight dinner rut!
LEARN FROM AN EXPERT THAI COOKING CLASS TEACHER:
Feel overwhelmed about cooking Thai food? Don’t worry!
A Thai cooking class instructor (aka me, Sherri! :)) will be guiding you step-by-step through all my top Thai cooking secrets to master Thai basil chicken fried rice!
What is Thai Basil Chicken Fried Rice?
Thai Basil Chicken Fried Rice, aka Khao Pad Kra Pao Gai (ข้าวผัดกะเพราไก่), is a popular Thai dish that combines day old cooked jasmine rice, chicken, fresh holy basil and fresh spicy Thai chilies.
Unlike traditional Thai Khao Pad, aka Thai fried rice, the star ingredient in this dish is holy basil (bai krapao).
Holy basil’s flavor is sharp and hot, and even numbing to the tongue if you eat it fresh, which is different from Thai basil which has more of a distinct licorice or aniseed flavor.
To learn more about the difference between holy basil and Thai basil check out my Top 10 FAQs about Holy Basil post!
Sherri’s Story
Thai Hubby is the gardener of our family and our friends often ask how our Thai herbs like holy basil, Thai basil, kaffir lime tree and lemongrass thrive so well! It’s all him and his magical green thumb!
I love that I get to reap all the benefits of his hard work whenever I cook Thai basil chicken fried rice!
Every summer our holy basil plant starts to go wild, so each week when I ask Thai Hubby what he wants for dinner, his reply is usually one of these that has holy basil in it: Thai Basil Fried Rice! Thai Holy Basil with Chicken! Thai Drunken Noodles!
And I happily oblige!
Spicy Thai Basil with Chicken, aka Pad Krapaw Gai, is almost every Thais favorite dish, so since we eat it often, making it into fried rice is such a fun way to put a new twist on it.
If I have leftover rice, and leftover Spicy Thai Basil with Chicken, that’s the best because it’s such a quick and a fun way to use up two leftovers and combine them into one new dish!
Ingredient Notes
Uh-oh! Don’t have some of these ingredients? Don’t worry! Just look below for how to sub them in my Additions and Substitutions section!
- 2 boneless skinless chicken breasts, thinly chopped: Sub in any protein.
- 2-3 tbsp oyster sauce: This gives the dish its savory umami. A must-have!
- 2-3 tbsp Thai dark soy sauce: Adds depth and sweetness.
- 2-3 tbsp fish sauce: Adds a magical umami depth that you can’t replicate!
- 4 garlic cloves, minced: Aromatic and essential for fried rice.
- 2-6 Thai chili peppers, minced: Adjust based on your spice tolerance, or leave them out. Be warned, Thai chili peppers are small but mighty!
- 3 cups of cooked day-old jasmine rice: Day-old drier rice is key for achieving that perfect fried rice texture.
- 2-3 cups fresh Thai holy basil: Adds that signature peppery, aromatic punch.
- 1 red pepper, sliced into 1/4 in. pieces: Adds a slight sweetness and bright color.
- 1/2 cup diced onion: Sweet and caramelized once stir-fried, it adds depth to the fried rice.
- Lime wedges & cucumber slices for serving: Garnishes that help balance the heat.
Additions and Substitutions
- Jasmine rice substitute: White rice, or basmati
- Chicken breast substitute: Thinly sliced pork, or beef, or ground meat of choice, or fried tofu
- Thai basil substitute: Thai basil, or sweet basil, but it will have a milder flavor.
- Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos will work.
- Thai chili peppers substitute: Serrano peppers
- Thai dark soy sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp molasses or brown sugar
- Oyster sauce substitute: ½ tbsp hoisin sauce, ½ tbsp soy sauce mixed together
- Vegetarian: Swap chicken with tofu and use soy sauce instead of fish sauce.
- Gluten-Free: Use coconut amnios instead of the dark soy sauce and add some extra brown sugar. Use gluten free oyster sauce.
How to Make Thai Basil Chicken Fried Rice: Step by Step
Marinate the Chicken
Thinly slice the chicken breasts and marinate them in 3 tbsp oyster sauce for at least 20 minutes (or overnight if you’re meal-prepping!).
Prepare the Stir-Fry Sauce
In a small bowl, mix Thai oyster sauce, fish sauce, dark soy sauce, and sugar. This mixture will give your fried rice its perfect balance of salty, sweet, and savory flavors.
Make the Thai Chili Garlic Paste
In a mortar and pestle, pound together garlic and Thai chilies. Adjust the number of chilies depending on how spicy you like it.
Stir-Fry the Chicken
Heat 2 tbsp of cooking oil in a wok. Add half of your chili garlic paste and stir-fry until fragrant. Add in the marinated chicken and cook until done, then set aside.
Fry the Rice
In the same wok, add the remaining chili garlic paste and stir-fry with onion and red pepper until softened. Add the rice and stir-fry until combined.
Add the Sauce and Basil
Add back in the chicken, and now the the stir-fry sauce a little at a time, until you get the flavor you want without the rice getting mushy. You might have some leftover to use on another stir-fry later this week.
Serve
Plate your rice with fresh cucumber slices, lime wedges, and a sprinkle of fresh holy basil. Enjoy!
Recipe Tips & Tricks
- Avoid mushy rice:
- Always use day-old rice!
- Make sure to take out the chicken before adding in the rice. Your fried rice will get mushy if there are too many ingredients in your wok because then there is too much moisture.
- If you need more tips on making fried rice, check out my 5 tips on how to make perfect fried rice post!
- Adjust the spice:
- You can always add in Thai chilies but you can’t take them out! Start with one or two if you aren’t sure about how much spicy you like, and then add more.
- If you love spicy and those you are eating with don’t, (which is the case for me since I love it, but my kids don’t), I always make Nam Pla Prik, which is a Thai spicy sauce that I can add to taste to my serving!
Storage & Reheating
Fridge: According to the USDA, leftovers are still good after 3-4 days of being in the fridge.
Freezer: According to the USDA, leftovers are still good after 3-4 months of being frozen.
Reheating: For best results, reheat in a hot wok or skillet to maintain the rice’s texture. You can microwave it too, but it may soften the rice slightly.
Your Questions Answered
Can I use fresh rice?
Using day-old rice is best because it’s drier and less likely to get mushy. If you must use fresh rice, try spreading it out on a tray to cool before cooking. Check out my 5 Tips on how to make perfect fried rice post for more tips!
What type of basil should I use?
Thai holy basil is ideal, but Thai Basil or sweet basil can be a good substitute if you can’t find it. To learn more about the difference, check out my post on holy basil vs. Thai basil here!
What can I do with a lot of Thai basil?
If you have a lot of Thai Basil to use up, Thai Basil chicken fried rice would be a great way to do it!
Traditionally it’s made with holy basil, but my Thai Hubby still loves it if I substitute the holy basil with Thai basil. His main request is that I add tons of whatever basil I’m using since he loves the flavor!
When to add basil to fried rice?
Make sure you add the basil after turning off the heat, and stir until it’s wilted and remove the wok from the heat.
If you add it sooner, it can get over cooked and soggy and sad.
Is Thai Basil Chicken Fried Rice spicy?
Yes! This dish is traditionally spicy dish from the Thai chilies.
But you can adjust the spice level by adding fewer chilies or leave them out.
Is Thai Basil Chicken Fried Rice healthy?
It can be! You control the oil and sodium levels when making it at home, and it’s packed with lean protein, fresh veggies, and super good for you holy basil!
Studies show that holy basil can protect against infection, lower blood sugar, and reduce stress and anxiety. Check out this Healthline article to learn more.
Other Recipes You’ll Love
If you make it, I want to see! Take a pic and tag me on Instagram @thaifoodie!
Print
Thai Basil Chicken Fried Rice
- Total Time: 30 minutes
- Yield: 4 1x
Description
Need to use up leftover rice? Thai Basil Chicken Fried Rice is full of Thai spicy flavor that will wake up your weeknight dinner rut!
Ingredients
Chicken Marinade
2 boneless skinless chicken breasts, thinly chopped into bite-size pieces
3 tbsp. oyster sauce
STIR-FRY SAUCE
2–3 tbsp oyster sauce
2–3 tbsp fish sauce
2–3 tbsp Thai dark soy sauce
1 tbsp sugar
Thai Chili Garlic Paste
4 garlic cloves, minced
2–6 Thai chili peppers minced, to spice preference
Fried Rice
4 tbsp. cooking oil of choice, coconut oil, or avocado oil are our favs!, divided
3 cups of cooked day old jasmine rice or white rice
1/2 cup of diced onion
1 red pepper sliced into 1/4 in. pieces
Toppings
2-3 cups Thai holy basil, reserve a 3 leaves per serving or so to sprinkle on the top of each serving
1 quartered lime (optional)
Instructions
Marinate the Chicken
Marinate the thinly sliced 2 boneless, skinless chicken breasts in 3 tbsp. of oyster sauce for at least 20 minutes to overnight.
make the Stir-Fry Sauce
In a glass measuring cup or in a bowl, mix up the stir-fry sauce of 2-3 tbsp Thai Oyster Sauce, 2-3 tbsp Fish Sauce, 2-3 tbsp Thai dark soy sauce, and 1 tbsp sugar.
In a mortar and pestle, pound up the 2-6 minced Thai chilies (totally up to you the spice level you can handle) and 4 minced garlic cloves until a paste has formed.
If you don’t have a mortar and pestle, use a mini food chopper, or use the side of a chef’s knife to smash them together some.
Stir-Fry the chicken
Add 2 tbsp of cooking oil of choice to a wok warmed up over medium high heat.
Add in about half of the Thai chili garlic paste and stir-fry until it starts making you cough from the Thai chili heat! Lol!
Add in the marinated chicken and stir-fry until no longer pink and cooked through.
Take out the chicken and place it on a plate.
Make the Fried Rice
To the same wok you just stir-fried your chicken in, no need to clean it out, add in 2 tbsp. of cooking oil of choice and put it over medium high heat.
Add in the rest of the Thai chili garlic paste, 1/2 cup of diced onion, 1 red pepper that you sliced into 1/4 in. pieces, and stir-fry again until you are coughing and the onion and pepper have softened.
Add in more cooking oil if needed, and then the 3 cups of cooked day old jasmine or white rice and stir it up until combined and is warmed through.
Add back in the chicken, and now the the stir-fry sauce a little at a time, until you get the flavor you want without the rice getting mushy. You might have some leftover to use on another stir-fry later this week.
Turn off the heat, and add the 2-3 cups of Thai Holy Basil and mix it up until the Holy Basil has wilted.
Enjoy!
Plate it with a wedge of lime to squeeze over the serving, and if you want sprinkle with extra Thai holy basil leaves.
Notes
Recipe Tips & Tricks
- Avoid mushy rice: Always use day-old rice! And make sure you take out the chicken before adding in the rice. Your fried rice will get mushy if there are too many ingredients in your wok because then there is too much moisture. If you need more tips on making fried rice, check out my 5 tips on how to make perfect fried rice post!
- Adjust the spice: You can always add in Thai chilies but you can’t take them out! Start with one or two if you aren’t sure about how much spicy you like, and then add more. If you love spicy and those you are eating with don’t, which is the case for me since I love it, but my kids don’t, I always make Nam Pla Prik, which is a Thai spicy saucethat you can add to taste to your serving!
Additions and Substitutions
- Jasmine rice substitute: white rice, or basmati
- Chicken breast substitute: thinly sliced pork, or beef, or ground meat of choice, or fried tofu
- Thai basil substitute: Thai basil, or sweet basil, but it will have a milder flavor.
- Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos will work.
- Thai chili peppers substitute: serrano peppers
- Thai dark soy sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp molasses or brown sugar
- Oyster sauce substitute: 1/2 tbsp hoisin sauce, 1/2 tbsp soy sauce mixed together
- Vegetarian: Swap the chicken with tofu and use soy sauce instead of fish sauce.
- Gluten-Free: Use coconut amnios instead of the dark soy sauce and add some extra brown sugar. Use gluten free oyster sauce.
Hey dear! I hope you love this Thai basil chicken fried rice! After you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Thai Cooking!
- Prep Time: 15
- Cook Time: 15
- Category: Thai
- Method: Stir-Fry
- Cuisine: Thai
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