Thai Basil Fried Rice

Thai basil fried rice is a quick Thai fried rice with shrimp, eggs, garlic, chilies, and fresh Thai basil tossed with cold rice and a savory soy and oyster sauce. It comes together in about 15 minutes, making it an easy dinner when you have leftover rice or extra Thai basil to use up.

Thai basil is what gives this fried rice its distinct flavor. It’s more peppery and aromatic than the sweet basil you typically find at American grocery stores, and adding it at the end keeps that fresh basil flavor from getting lost as the rice cooks.

This is also one of my favorite ways to use up Thai basil before it wilts in the refrigerator. If you bought a bunch for pho or bun rieu and have some left over, you only need a few sprigs to completely change the flavor of a simple fried rice.

If you like fried rice, Vietnamese Fried Rice is another easy option with a similar savory flavor. You can also try Crab Fried Rice for another Thai-style version.

What Is Thai Basil Fried Rice?

Thai basil fried rice is a lot like regular fried rice, but the fresh Thai basil gives it a completely different flavor. It’s savory, a little peppery, and really fragrant once the basil hits the hot rice.

I add the basil near the end so it has just enough time to wilt without losing all of that fresh flavor. Shrimp is my favorite protein for this version because it cooks quickly, but chicken, pork, or tofu would work too.

Ingredient Notes

Rice: Cold, cooked rice works best because the grains have had time to dry out, which helps them stay separate when fried. Day-old rice is ideal, but freshly cooked rice can work if you spread it out and let it cool first.

Shrimp: Large shrimp cook quickly and work well with the short cooking time of fried rice. Chicken, pork, tofu, or another cooked protein can also be used.

Thai basil: Look for Thai basil with narrow green leaves and purple stems. It has a stronger, more peppery flavor than Italian sweet basil. Regular basil can work if that’s all you can find, but the flavor will be different.

Thai chilies: These add quite a bit of heat, so use one, two, or leave them out depending on how spicy you want the fried rice.

Soy sauce and oyster sauce: These make up the savory base of the sauce, while a small amount of sugar helps balance the salty flavors.

Sesame oil: Add it with the seasonings for a little extra aroma and flavor.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Thai Basil Fried Rice

Have everything chopped and measured before you start. Fried rice cooks quickly, so you won’t have much time to prep once the pan is hot.

Start by cooking the shrimp in a large skillet or wok over medium-high heat. They only need a minute or two on each side. Remove them once they’re cooked through so they don’t become tough while the rice finishes cooking.

Add the shallot, green onions, garlic, and Thai chilies to the same pan. Cook just until they become fragrant, then push them to one side and scramble the eggs in the open space.

Add the cold rice along with the soy sauce, oyster sauce, salt, pepper, sugar, and sesame oil. Toss everything together so the seasonings are evenly distributed and break up any clumps of rice as you go.

For a little more texture, let the rice sit against the hot pan for a minute or two before stirring. This gives some of the grains a chance to lightly crisp.

Return the shrimp to the pan and add the Thai basil at the very end. Toss just until the basil begins to wilt, then take the pan off the heat.

Serve the fried rice right away with cucumber slices, tomato wedges, and lime on the side.

Can I Use Regular Basil?

Yes, but the flavor will be different.

Thai basil has a stronger peppery flavor with subtle licorice or anise notes, while the sweet basil commonly sold in American supermarkets is milder and sweeter.

If you can find Thai basil, I recommend using it because it’s one of the main flavors in this recipe.

Can I Use Freshly Cooked Rice?

You can, but let it cool before adding it to the pan.

Spread freshly cooked rice in a thin layer on a baking sheet or large plate so the steam can escape. Once it has cooled and dried slightly, it will fry much better than hot rice straight from the rice cooker.

Can I Use a Different Protein?

Yes. Chicken, pork, tofu, or leftover cooked meat can all work in place of the shrimp.

Cooking times will vary depending on what you use, so make sure the protein is fully cooked before adding the rice.

How Spicy Is Thai Basil Fried Rice?

That mostly depends on the Thai chilies.

For a mild fried rice, leave them out. For some heat, start with one. If you like spicy food, you can use two or adjust to taste.

What to Serve With Thai Basil Fried Rice

Thai basil fried rice works well as a complete one-pan meal since it already has rice, shrimp, and eggs. I like serving it with sliced cucumbers, tomato wedges, and lime on the side to add something fresh.

If you want another dish with it, Lemongrass Chicken works well with the savory, basil-flavored rice. You can also serve it along with Vietnamese Spring Rolls as a lighter appetizer.

For another fried rice recipe to try next, Crab Fried Rice is a good option with a different Thai-style flavor.

Storing and Reheating

Store leftover Thai basil fried rice in an airtight container in the refrigerator for up to 3 days.

Reheat it in a skillet over medium heat until hot, adding a small splash of water or a little oil if the rice seems dry.

You can also microwave individual portions, although reheating in a skillet does a better job of bringing back some of the fried rice texture.

If you make this Thai Basil Fried Rice, I’d love to hear how it turned out! Leave a comment and rating below.

RECIPE