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Thai Fried Rice with Basil

  • Serves: 4
  • Calories: 558
Thai Fried Rice with Basil and chicken lime and cilantro

Tender chicken, broccoli florets, jasmine rice and fresh basil come together to make a Thai fried rice with basil that’s even better than the one your favorite restaurant makes.

Another Takeout Favorite to Try at Home!

As much as we love to order takeout and save ourselves some work, we also like to take a stab at cooking our favorite Thai restaurant dishes at home, and this vegetable-loaded Thai fried rice is our most recent success. Although we still use a fair amount of oil in this Thai-inspired chicken fried rice recipe, it’s likely quite a bit less than your favorite Thai restaurant does, so making it at home also means a healthier dinner than takeout! Cheaper, healthier, and (arguably) faster—that’s a triple threat that’s probably worth a little extra washing up, right?

Ingredients laid out for basil Thai fried rice with chicken an onions and broccoli
broccoli and onion in boiling water blanching
thinly sliced chicken in a bowl coated with corn starch
beaten eggs in a bowl with sesame oil
broccoli and onions blanched on a plate
cooked pieces of thinly sliced chicken in a bowl

A Much Less Intimidating Fried Rice Ingredients List Than You’d Expect! Yahoo!

We’ve pared down the ingredients list for this savory, chicken-studded veggie-and-egg fried rice recipe as much as possible to make sure that it’s approachable and simple for home cooks of all skill levels. No wild goose chase or special outings to far-flung specialty stores required. You can find all of these basil fried rice ingredients at any grocery store—promise! Here’s what you’ll need:

  • Jasmine rice
  • Broccoli
  • Onion
  • Garlic
  • Chicken breast
  • Cornstarch
  • Eggs
  • Coconut aminos
  • Sesame oil
  • Vegetable oil
  • Fresh basil
  • Lime
  • Cilantro
garlic, onion and broccoli in a frying pan with sesame oil
scrambled eggs with coconut amigos and sesame oil
chicken browned in a pan
fried rice in a pan

How To Make Fried Rice With Chicken and Basil

Are you someone that reads a recipe all the way through to the end before you start cooking? Well, if you are, yay! If not, that’s our first tip for you for making sure that this fried rice recipe works out perfectly for you—read the recipe all the way through first! This is a simple recipe, but there are a few trip points.

Here are a few quick tips for making our Thai basil-and-chicken fried rice:

  1. Cook the rice ahead of time. Like, way ahead of time! At least six hours, if you can manage it. The rice needs to cool and dry a bit after cooking. You could even use leftover rice—making fried rice is an ideal way to use up leftover rice.
  2. Have at least 3 mixing bowls on-hand when you begin. You’re going to cook a lot of the ingredients separately, and then they’ll all come together right at the end to make your gorgeous, sesame oil-slicked, fried rice. You’ll need 3 bowls total—one for the broccoli and onions, one for mixing the chicken, one for whisking the eggs.
  3. When you first add the rice to the pan to fry it, spread it out evenly in the hot pan and then let it fry undisturbed for a full minute. Give it a stir, then let it sit again. This process is a little nerve-wracking if you’ve never done it before but watch your heat and trust your instincts. If you’re really worried it’s burning, give the rice a little stir, but otherwise resist the urge! You want some of those crispy rice bits to develop and letting it fry undisturbed is the key.
  4. You’ve got this!
Thai Fried Rice with Basil and chicken lime and cilantro
Thai Fried Rice with Basil and chicken lime and cilantro

Tools You’ll Need

More Takeout Copycat Recipes to Try!

Making your favorites at home isn’t that hard! And it’s often a lot faster than dealing with picking up a to-go order, and healthier, too. Here are four of our go-to to-go copycats:

Thai Fried Rice with Basil and chicken lime and cilantro
Thai Fried Rice with Basil and chicken lime and cilantro

You’re On A Roll!

We hope you love this Thai basil fried rice recipe as much as we do! If you whip it up, let us know! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see and celebrate your efforts! Happy eating!

Thai Fried Rice with Basil

  • Serves: 4
  • Calories: 558

Ingredients

  • 1 1/2 cups White rice (preferably jasmine)
  • 1 1/2 cups Water
  • 3 3/4 tsp Salt, divided
  • 2 cups Broccoli florets
  • 1/2 Small onion, thick slices
  • 2 Cloves garlic, minced
  • 1 lb Chicken, thinly sliced, cut into pieces
  • 2 Tbsp Cornstarch
  • 2 Eggs, beaten
  • ¼ cup Coconut aminos, divided
  • 2 tsp Sesame oil
  • 3-4 Tbsp Vegetable oil
  • 1/4 cup Basil, julienned
  • Lime
  • Cilantro

Method

  1. Pour the dry rice into a fine mesh sieve and rinse it under cold running water. Combine the rinsed rice with 1/2 teaspoon salt and 1 ½ cups water in a small pot, and bring it to a boil. Put a lid on the pot and turn the heat to low, simmer for 20 minutes. Once the rice is cooked, spread it out on a baking sheet or two large plates to cool. You should have roughly 4 ½ cup of cooked rice. **We recommend cooking the rice at least 6 hours before making this dish.
  2. Bring a large pot (8-10 cups) of water seasoned with 2 teaspoons of salt to a boil. Add the broccoli and onion slices and boil for 2 minutes. Remove the broccoli and onions with tongs or a slotted spoon and set it aside, leaving the seasoned water in the pot.
  3. In a bowl, salt the chicken pieces (with roughly 1 tsp salt) and toss until evenly coated. Then, add the cornstarch to the chicken and mix again until every piece is well-coated. Bring the water you used to boil the broccoli and onions back to a boil and add the cornstarch-coated chicken. Boil the chicken for 4 minutes. Strain it out and set the chicken aside.
  4. In a small bowl, beat two eggs with ½ tsp sesame oil, 1 tsp coconut aminos and ¼ tsp salt.
  5. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large saucepan or wok (if you have one) over medium heat. Add the garlic, broccoli and onions and sauté for 2 minutes just to brown them a bit, then take them out of the pan and set them aside.
  6. Add 1 more tablespoon of vegetable oil to the empty pan and quickly fry the eggs, moving them quickly in the pan just until they’re fully cooked through. As soon as the eggs are cooked, take them out of the pan.
  7. Next, fry the chicken pieces for just a couple of minutes to brown them, adding a bit more oil to the pan if needed. Once the chicken pieces are browned, set them aside along with all of the veggies and eggs.
  8. Add 1 tablespoon vegetable oil and 1 teaspoon of sesame oil to the empty pan and fry the rice by spreading it in a solid, even layer. Let the rice fry without disturbing it for 1 minute at a time before tossing it and then frying it for another minute. Do this for a total of 5 minutes.
  9. Now, add the vegetables, eggs, basil and remaining coconut aminos to the pan and stir quickly over medium heat until it is all fully combined.
  10. Top with cilantro leaves, and a squeeze of lime juice.