Recipe Index

Thai | Thai Fried Rice with Basil

Revised on September 30, 2011

Fragrant and tasty. You can vary the ingredients to your taste. I used shrimp and chicken, you can also use pork, or make it without meat. For the chicken, I bought half a roast chicken, chopped it into pieces, and added it towards the end.

Yield: 4 servings

Thai fried rice with basil


4 tablespoons grapeseed oil (or other neutral, high-heat oil)

2 tablespoons shallots or onions, finely chopped

1 tablespoon fresh chili, chopped (optional) (How to Cool a Chili Pepper Burn)

10 ounces or so of chicken, pork, or prawns, or a mixture

4 garlic cloves, finely chopped

2 cups cooked, cooled, and fluffed Thai rice (Jasmine rice)

1 1/2 tablespoons fish sauce

1 1/2 tablespoons soy sauce

4 tablespoons fresh basil leaves, chopped, leaving a few leaves for garnishing

1 tablespoon fresh cilantro (optional)



Have all your ingredients prepared because cooking in a wok goes fast!

Heat a wok or frying pan until quite hot. Add oil.

Add shallots, chili, garlic, and meat and stir fry until meat is almost cooked. If using prawns, hold off, add in a later step.

Add cooked rice, fish sauce, and soy sauce, stirring well.

Add basil, cilantro, and prawns (if using). Mix well for another few minutes until prawns are cooked through.

Serve immediately garnished with whole basil leaves.


(Ref. "Fried Rice with Basil" recipe, submitted by John.)