Thai Spicy Basil Fried Rice
Elevate your weeknight dinner game with Thai Spicy Basil Fried Rice, a bold and aromatic dish that's bursting with authentic Thai flavors. This quick and easy recipe combines fragrant day-old jasmine rice with a savory blend of fish sauce, soy sauces, and oyster sauce, perfectly balanced with the heat of red Thai chilies and the sweetness of sugar. Tender slices of chicken—or your preferred protein—are stir-fried alongside garlic, shallots, and a touch of scrambled egg for extra texture. The star of the dish? Generous handfuls of fresh Thai basil, which add a distinct peppery punch and a beautiful fragrance. Ready in just 25 minutes, this one-pan meal is the perfect mix of convenience and irresistible flavor. Serve it fresh with lime wedges for a zesty finish, and watch your taste buds come alive!
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 2 pieces red Thai chilies, finely chopped
- 1 large shallot, thinly sliced
- 1 cup chicken (or protein of choice, such as shrimp or tofu), thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 1 piece large egg
- 1.5 cups Thai basil leaves
- 2 pieces lime wedges (for serving)
Instructions
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Add the minced garlic and chopped red Thai chilies. Stir-fry for about 30 seconds until fragrant.
Add the thinly sliced shallot and stir-fry for another 30 seconds until softened.
Add your protein of choice (chicken, shrimp, tofu, etc.) to the wok. Stir-fry for 3-4 minutes until cooked through and lightly browned.
Push the contents of the wok to one side and crack the egg into the empty space. Let it set for a few seconds, then scramble it and mix it with the other ingredients in the wok.
Add the cooked jasmine rice to the wok, breaking up any clumps with the back of a spoon or spatula.
In a small bowl, mix the fish sauce, soy sauce, oyster sauce, dark soy sauce, and sugar. Pour this sauce mixture over the rice and stir-fry everything together, ensuring the sauce is evenly distributed.
Add the Thai basil leaves to the wok and stir-fry for another minute until they wilt and release their fragrance.
Remove the wok from heat and serve the fried rice immediately with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 261.5 g | 95% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 9.0 g | ||
| Protein | 126.6 g | 253% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 905 mg | 70% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 3110 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
