Thai Basil Fried Rice with Chilies

Name: Thai Basil Fried Rice with Chilies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups (450 g) day-old jasmine rice, cooked, cold, broken into individual grains (separate any clumps with your fingers); 3 tablespoons (45 ml) vegetable oil or neutral cooking oil; 4 cloves (20 g) garlic cloves, minced; 2 whole (30 g) fresh red Thai chilies or red serrano peppers, thinly sliced (seeds and white membrane left in for heat, or removed for milder); 2 medium (60 g) shallots, thinly sliced; 2 tablespoons (30 ml) fish sauce; 1 tablespoon (15 ml) soy sauce; 1 teaspoon (5 g) palm sugar or light brown sugar; ¾ cup (15 g) fresh Thai basil leaves, torn or left whole if small (do not chop); 1 tablespoon (15 ml) fresh lime juice (optional); ¼ teaspoon (½ g) white pepper

From the MyKitchenBank Kitchen

A vibrant, aromatic fried rice infused with fresh Thai basil and fiery red chilies. This quick, one-pan dish balances the heat of fresh peppers with the pungent umami of fish sauce and the cooling brightness of basil. Made with day-old rice for the perfect texture—grains stay separate and never mushy.

Prep: 15 min
Cook: 8 min
Total: 23 min
Makes: 4 servings (about 1 cup each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

3 cups (450 g) day-old jasmine rice, cooked, cold, broken into individual grains (separate any clumps with your fingers)
3 tablespoons (45 ml) vegetable oil or neutral cooking oil
4 cloves (20 g) garlic cloves, minced
2 whole (30 g) fresh red Thai chilies or red serrano peppers, thinly sliced (seeds and white membrane left in for heat, or removed for milder)
2 medium (60 g) shallots, thinly sliced
2 tablespoons (30 ml) fish sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 g) palm sugar or light brown sugar
¾ cup (15 g) fresh Thai basil leaves, torn or left whole if small (do not chop)
1 tablespoon (15 ml) fresh lime juice (optional)
¼ teaspoon (0.5 g) white pepper

Equipment (3)

14-inch wok or large 12-inch skillet (carbon steel, stainless steel, or cast iron works best)
Wooden spoon or wok spatula
Knife and cutting board

Steps

Before you start

Use rice that has been cooked and refrigerated for at least 12 hours (day-old rice breaks into separate grains better than fresh rice)
Have all ingredients prepped and arranged near the stove—fried rice cooks quickly and you won't have time to chop once you start
Measure out your fish sauce and other seasonings into small bowls so they're ready to go

1
Heat wok until smoking
- Place a 14-inch wok or large 12-inch skillet over high heat.
- Let it heat for 1–2 minutes until a drop of water evaporates on contact.
- This ensures the rice will fry and not steam.
+ Show details− Hide details
Ready when: wok surface shimmers and water droplets evaporate instantly
Tip: A hot wok is essential; cold woks produce mushy, clumpy fried rice instead of crispy, separated grains.
2
Add oil and aromatics
- Swirl in 3 tablespoons of oil.
- Working quickly, add the minced garlic and sliced shallots.
- Stir-fry for 30–45 seconds until fragrant and the shallots begin to soften and brown at the edges.
+ Show details− Hide details
Ready when: garlic and shallots are fragrant and starting to turn golden
Tip: Don't walk away—garlic burns quickly and turns bitter. Stir constantly.
3
Add rice to wok
- Add the cold, separated day-old rice.
- Immediately stir and toss, breaking up any remaining clumps with the back of your spoon.
- Keep the rice moving against the hot wok surface for 2–3 minutes, allowing the grains to heat through and the edges to turn slightly golden and crispy.
+ Show details− Hide details
Ready when: grains are hot, separated, and some edges are slightly browned or crispy
Tip: Stir constantly; don't let the rice sit or it will stick to the bottom. If the pan seems dry, you have the right amount of oil. Too much oil makes the rice greasy and mushy.
4
Season with fish and soy sauce
- Drizzle the fish sauce and soy sauce around the edges of the wok, then quickly stir through the rice so the liquid coats the grains evenly.
- Stir for 30 seconds.
- The fish sauce will release an intense, pungent aroma—this is normal and will mellow as you cook.
+ Show details− Hide details
Ready when: rice is coated and aromatic, no dry patches visible
Tip: Fish sauce smells strong raw, but the heat mellows it into savory umami. Stir thoroughly so the liquid doesn't pool at the bottom.
5
Add chilies and sugar
- Add the sliced red chilies and the palm sugar.
- Toss everything together for 1 minute, keeping the heat on high.
- The sugar will dissolve into the rice and balance the heat and saltiness.
+ Show details− Hide details
Ready when: chilies are fragrant and slightly softened, sugar is dissolved
Tip: If you prefer less heat, remove the white membranes and seeds from the chilies before cooking. The heat compounds are mostly in the white parts and seeds.
6
Finish with basil and lime
- Remove the wok from the heat.
- Immediately add the white pepper and tear or stir in the Thai basil—do not cook the basil, as high heat destroys its aromatic oils and makes it taste mushy and bitter.
- If using lime juice, drizzle it in and toss once more.
+ Show details− Hide details
Ready when: basil is just wilted and releases its aroma when tossed
Tip: Thai basil should taste bright and fresh, not cooked down. Add it off heat for maximum flavor and fragrance. If you can't find Thai basil, use regular basil as a last resort, though the anise notes won't be the same.
7
Taste and adjust seasoning
- Taste a spoonful.
- The rice should taste balanced: salty and umami from the fish and soy sauce, a gentle heat from the chilies, and a bright herbal finish from the basil.
- If too salty, add a squeeze more lime juice.
- If too bland, add a splash more fish sauce.
- If not hot enough, scatter extra sliced chilies on top.
+ Show details− Hide details
Ready when: flavors are balanced and you're happy with the taste
Tip: Season to your preference. Thai food embraces bold, layered flavors, so don't be shy.
8
Serve immediately
- Transfer the fried rice to a serving platter or individual bowls while still hot.
- Garnish with extra Thai basil leaves and thin chili slices if desired.
- Serve right away.
+ Show details− Hide details
Tip: Fried rice is best eaten immediately while the rice is warm and grains are still crispy from the wok.

Good to know

Tips

Always use day-old refrigerated rice for fried rice; freshly cooked rice is too moist and will steam rather than fry, creating clumpy, mushy rice
Keep your wok or pan at high heat and keep the rice moving—this is what creates the slightly crispy, separated grains and prevents sticking
Add the Thai basil and any fresh herbs at the very end, off heat, to preserve their bright aroma and tender texture
Fish sauce is the soul of this dish; don't skip it. It may smell intense raw, but it melds into the rice and creates authentic, savory depth that soy sauce alone cannot achieve

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm a wok or skillet over medium-high heat, add a drizzle of oil, then stir-fry the rice for 2–3 minutes until hot through. Do not reheat in the microwave, as this will make the rice mushy. Add fresh Thai basil and a squeeze of lime juice after reheating for maximum freshness.

Substitutions

fresh Thai basil leaves → regular fresh basil or a mix of regular basil and a small pinch of anise seed or fennel seed. Thai basil has a distinctive anise-like note that regular basil lacks. If unavailable, use regular basil (about 1 cup, torn) and optionally add a pinch of ground fennel or anise seed to mimic the flavor.
palm sugar or light brown sugar → light brown sugar, coconut sugar, or granulated white sugar. Palm sugar has a subtle caramel note, but any sweetener works. Use the same amount (1 teaspoon).
fish sauce → soy sauce or tamari (use 3 tablespoons total soy sauce instead of 1 tablespoon). Fish sauce is iconic to Thai cooking, but if you cannot eat seafood or prefer to omit it, increase the soy sauce for umami depth.
fresh red Thai chilies or red serrano peppers → jalapeños, Thai bird's eye chilies, or dried red chili flakes (1 teaspoon). Fresh red Thai chilies are ideal, but red serranos offer similar heat and flavor. Dried chili flakes are less fragrant but work in a pinch. Adjust to your heat tolerance.