Thai Basil Fried Rice Recipe & Video

Thai Basil Fried Rice

If you’re craving a fast, bold, and fragrant Thai dish, this Thai Basil Fried Rice recipe is going to be your new obsession. Bursting with flavor from garlic, chili, and fresh basil, this dish is quick to prepare and deeply satisfying. Plus, it’s a great way to use up leftover rice. Whether you’re making dinner for yourself or a weeknight meal for the family, this recipe brings that irresistible street food flair into your kitchen—without the takeout wait.

📺 Watch How to Make This Thai Basil Fried Rice

🛒 Ingredients You’ll Need

Here’s what you’ll need:

• 2 cups cooked jasmine rice (preferably day-old)
• 1 tbsp oil
• 4 cloves garlic, chopped
• 3 Thai chilies, chopped (adjust to taste)
• 1/2 onion, sliced
• 1/2 bell pepper, sliced
• 4 oz protein of your choice (shrimp, chicken, tofu, etc.)
• 1 tbsp Vegetarian oyster sauce
• 1 tbsp Soy sauce
• 1 tsp Palm sugar
• 1 cup fresh Thai basil leaves
• Optional: Fried egg for topping

Every ingredient plays a role in creating the balanced, punchy flavor of this classic dish. Thai basil, in particular, gives the fried rice its signature aroma and slightly spicy edge.

📍 Tips for the Best Thai Basil Fried Rice

• Use cold, day-old Jasmine or long-gran rice for the best texture.
• Fresh Thai basil is key—but you can substitute with Italian basil.
• Customize the heat level by adjusting the number of Thai chilies.
• Stir-fry quickly over high heat to keep everything crisp and vibrant.

Even small tweaks can have a big impact on the final flavor, so taste and adjust as needed.

❓ FAQ

Can I make this vegan?
Yes! Use tofu or mushrooms as your protein and make sure your sauces are vegan-friendly. (Vegetarian oyster sauce, vegan fish sauce or Yondu)

What if I can’t find Thai basil?
Try your local Asian markets! Sweet basil can work, but the flavor will be different.

Is this recipe spicy?
It can be! Control the spice level by using fewer chilies—or add more if you love heat.

🍳 How to Make Thai Basil Fried Rice

Pound the garlic and Thai chili together using a mortar and pestle. This helps release the natural oils from the chili and garlic, making the fried rice more fragrant. If you don’t have a mortar and pestle, you can carefully smash them with a knife and chop. Set aside.

Slice shallot and set aside along with garlic and chili.

Time to make the sauce for Thai basil fried rice!
Mix oyster sauce, fish sauce, palm sugar, and black or white pepper in a small mixing bowl, set aside.
If you want to make this vegetarian version, go ahead and substitute oyster sauce to vegetarian oyster sauce and fish sauce to light soy sauce!

Heat a large skillet or a wok over high heat until smoking. Add butter and let it melt all the way. It will turn brown and smokey, no worries, this is what we want!

Add garlic, chili shallot, and shrimp. Stir fry everything and cook the shrimp 1 minute each side, then mix everything in the wok and push to a side of the wok. 

Crack 2 eggs in the wok. Let the eggs cook a bit then scramble the eggs. When eggs are cooked but still silky, toss everything together. 

Add cold rice and pour the sauce mixture. Toss everything together until rice is coated evenly with the sauce, about 2 to 3 minutes. 

Toss in basil and turn off the heat. Keep tossing until the basil is well combined with the fried rice. 

Transfer to a serving dish and enjoy when it’s hot! 

🍽️ Serving Suggestions for Thai Basil Fried Rice

• Top it with a crispy fried egg
• Add cucumber slices and lime wedges on the side for freshness
• Pair it with Thai iced tea or a refreshing cucumber salad

It’s bold enough to be a main dish but also pairs beautifully with lighter sides.

📌 There You Have It!

That’s how you make Thai Basil Fried Rice at home! With a few pantry staples and fresh herbs, you can whip up a delicious, fragrant dish that rivals your favorite Thai restaurant. Ready in minutes, loved by all.

Thai Basil Fried Rice

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 17 reviews

• Author: Seonkyoung Longest
• Total Time: 8 mins
• Yield: 4

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Ingredients

Units USM Scale 1x2x3x

• 3 to 5 garlic cloves
• 1 to 5 Thai chili to your taste
• 1 medium shallot
• 2 tbsp oyster sauce (you can substitute with vegetarian oyster sauce)
• 1tbsp fish sauce (you can substitute with Thai light soy sauce)
• 1 tbsp palm sugar or honey
• 1/4 tsp black or white pepper
• 2 tbsp unsalted butter
• 12 oz 16/20 extra jumbo shrimp, peeled & deveined
• 2 eggs
• 2 1/2 cups day-old cold jasmine rice
• handful holy basil, Thai basil or Italian basil

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Instructions

1. Pound garlic and thai cili together in a mortar and pestle. This way the natural oil form chili and garlic will be release and will make the fried rice more fragrance. You could carefully smash with knife and chop if you don’t have mortar and pestle. Set aside. Slice shallot and set aside along with garlic and chili.
2. Mix oyster sauce, fish sauce, palm sugar and pepper in a small mixing bowl, set aside.
3. Heat a large skillet or a wok over high heat until smoking. Add butter, garlic, chili shallot and shrimp. Stir fry everything and cook the shrimp 1 minute each side, then mix everything in the wok and push to a side of the wok.
4. Crack 2 eggs in the wok. Let the eggs cook a bit then scramble the eggs. When eggs are cooked but still silky, toss everything together.
5. Add cold rice and pour sauce mixture. Toss everything together until rice is coated evenly with the sauce, about 2 to 3 minutes.
6. Toss in basil and turn off the heat. Keep tossing until basil is well combined with the fried rice.
7. Transfer to a serving dish and enjoy when it’s hot!

• Cook Time: 8 mins

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