Crispy Fried Onion and Thai Basil Jasmine Rice

Name: Crispy Fried Onion and Thai Basil Jasmine Rice
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups (480 g) jasmine rice, cooked and cooled, cooled to room temperature or cold; ¾ cup (80 g) crispy fried onions (store-bought or homemade); 3 garlic cloves, medium, minced; ½ cup (10 g) fresh Thai basil leaves, roughly torn; 2 tbsp (30 ml) vegetable oil or neutral cooking oil; 1 tbsp (15 ml) fish sauce; 1 tbsp (15 ml) fresh lime juice, freshly squeezed; ¼ tsp (1.3 ml) white pepper, ground; 2 (20 g) scallions (green onions), white and light green parts, thinly sliced on a bias (optional)

From the MyKitchenBank Kitchen

A fragrant jasmine rice stir-fried with crispy fried onions, fresh Thai basil, and garlic. The fried onions add textural crunch and deep savory flavor, while Thai basil brings an anise-like floral note. Finished with a touch of fish sauce and lime for balance, this side dish is best served warm and eaten soon after making to keep the onions crispy.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 4 cups (about 4 servings)

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Steps

Before you start

Cook jasmine rice ahead of time and let it cool completely (at least 30 minutes, or refrigerate up to 1 day). Cold rice will separate better when stir-frying and won't clump.
Pick fresh Thai basil leaves off their stems; do this just before cooking.
Have all ingredients measured and ready before you start cooking, as the stir-frying happens quickly.

1
Heat the wok
- Place a 14-inch wok or 12-inch skillet over medium-high heat and let it heat for 1–2 minutes until a drop of water sizzles on contact.
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Ready when: Water droplet sizzles on contact
Tip: A properly heated wok ensures the rice will fry rather than steam, keeping it light and separate.
2
Add oil and garlic
- Swirl in the 2 tablespoons of vegetable oil.
- Once it shimmers (about 15 seconds), add the minced garlic and stir constantly for 20 seconds until fragrant but not browned.
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Ready when: Garlic is fragrant and light golden
Tip: Watch the garlic closely; it burns quickly at high heat. Remove from heat if it darkens.
3
Stir-fry the rice
- Add the cooled cooked jasmine rice, breaking up any clumps with your wooden spatula or rice paddle.
- Stir-fry for 2–3 minutes, continuously moving the rice around the wok, until it's heated through and individual grains are separated and starting to have a slightly drier appearance.
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Ready when: Rice is hot, separated into individual grains, and slightly translucent
Tip: Keep the rice moving constantly to prevent sticking. If it starts to stick, lower the heat slightly.
4
Season the rice
- Pour in the fish sauce and lime juice.
- Toss everything together for about 30 seconds, coating the rice evenly.
- Sprinkle white pepper over the top and toss again until well distributed.
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Ready when: Seasonings are evenly distributed; rice glistens
Tip: Fish sauce smells pungent raw but melds beautifully into the rice. Don't skip it—it adds depth.
5
Add Thai basil
- Remove the wok from heat.
- Scatter the torn Thai basil leaves over the rice and toss gently 2–3 times, just until the basil is warmed through and distributed.
- Do not over-stir, as basil bruises easily.
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Ready when: Thai basil is wilted and fragrant; leaves are scattered throughout
Tip: Removing the wok from heat and adding basil last preserves its bright, anise-like flavor and aroma.
6
Finish with fried onions
- Transfer the rice to a serving bowl or plates.
- Top with the crispy fried onions and sliced scallions (if using) just before serving.
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Ready when: Dish is complete and ready to serve
Tip: Add the fried onions at the last moment so they stay crispy. They soften if tossed hot into the rice.

Good to know

Tips

Cooking rice ahead is essential: freshly cooked warm rice will steam into clumps during stir-frying. Cold, separated rice fries beautifully.
Make your own crispy fried onions by thinly slicing yellow onions, tossing with a little cornstarch and salt, then shallow-frying in oil at 325°F (160°C) until deep golden, about 15 minutes. Drain on paper towels.
Thai basil is milder in flavor than Italian basil and has a subtle licorice note. If you can't find it fresh, check Asian markets or grow a plant—it's worth it for Thai cooking.
This rice pairs perfectly with Thai curries, grilled fish, or pan-fried chicken. It's also excellent served at room temperature the next day as a light lunch.

Make ahead

Jasmine rice can be cooked 1 day ahead and refrigerated. You can also mince garlic and tear Thai basil up to 1 hour before cooking. Do not add fried onions until just before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The fried onions will soften over time. To reheat, warm gently in a wok or skillet over medium heat with a splash of water or oil, then top with fresh fried onions and Thai basil. Best eaten the same day it's made for maximum crispness.

Substitutions

fresh Thai basil leaves → fresh sweet basil or a mix of basil and mint. Thai basil has a unique anise flavor, but regular basil or a basil-mint blend will still be aromatic and delicious, though with a slightly different flavor profile.
crispy fried onions (store-bought or homemade) → crispy bacon, chopped, or crushed roasted peanuts. These add crunch and flavor but will change the dish's character. Bacon adds smokiness; peanuts add richness.
fish sauce → soy sauce or tamari (use same amount). This will make the dish less authentically Thai but still tasty. Adjust salt to taste.
jasmine rice, cooked and cooled → other long-grain white rice, basmati rice, or short-grain rice. Jasmine rice has the best floral aroma, but other rices work. Avoid sticky short-grain rice unless you prefer a softer texture.