Thai Basil Fried Rice

This Thai Basil Fried Rice is packed with vibrant flavours — fresh Thai basil, spicy chillies, savoury pork mince, and a perfectly balanced sauce that brings it all together. Ready in just 20 minutes, it’s as satisfying as takeout but with a fresher, homemade touch!

It’s also quick, customisable, and perfect for using up whatever veggies or proteins you have on hand. Add chicken, shrimp, prawns, or tofu to make it your own!

Why you’ll love this recipe

1. Quick and Easy: Ready in just 20 minutes, this fried rice is perfect for busy weeknights when you want something delicious without the wait.
2. Better Than Takeout: With fresh ingredients and bold flavours like Thai basil and chilies, this fried rice rivals restaurant quality and is even healthier!

Tips for the best Thai Basil Fried Rice

1. Use Cold, Day-Old Rice: Refrigerated rice dries out, giving it the perfect texture for frying without clumping. Fresh rice is too moist and will stick together in the pan.
2. Use a Large Skillet or Wok: A large pan allows room to toss the rice properly, giving it an even fry and preventing spills. Woks are especially great for the high-heat, quick-toss cooking style that fried rice needs.
3. Cook on High Heat: For that perfect, slightly charred flavour, cook on high heat and work quickly. This helps keep the veggies crisp, prevents the rice from steaming, and brings out a delicious smoky flavour.

Thai Basil Fried Rice

Servings

3-4

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 3 cups cold, day-old, cooked rice

• 4 cloves garlic, minced

• 2 fresh Thai red chillies finely chopped (adjust according to your spice preference)

• 1 cup fresh Thai basil leaves

• 500g lean pork mince

• 1 medium carrot, diced

• 1/2 brown onion, diced

• 2 eggs (optional)

• Sauce:

• 2 tbsp light soy sauce (or all purpose)

• 2 tbsp oyster sauce

• 1 tbsp fish sauce

Directions

• In a small bowl, combine the sauce ingredients and set aside.
• Heat oil in a large pan or wok over medium-high heat. Add the garlic, red chillies, onion and carrot, stir-frying for 1–2 minutes until fragrant and softened.
• Add the pork and sauté for 2–3 minutes.
• Add the cold rice, then the sauce. Use a spoon to break up any clumps and stir-fry for 2–3 minutes until the rice is evenly heated.
• Increase the heat to high, add the fresh Thai basil leaves, and stir-fry for about 1 minute until wilted and aromatic.
• Top the fried rice with fried eggs and enjoy.