Thai fried rice uses day-old rice because fresh rice contains too much moisture and turns mushy when stir-fried.
Thai Fried Rice
Dive into a bowl of flavor with this delightful Thai Fried Rice! Bursting with fragrant jasmine rice, vibrant vegetables, and a splash of soy sauce, this dish comes together in a flash. You'll love how the sweet notes of fresh basil and tangy lime elevate every bite—perfect for a quick weeknight dinner!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
Thai fried rice isn't actually Thai—it's a Chinese immigrant creation from Bangkok's Chinatown in the 1930s when Teochew traders discovered local Thai chilies and basil could transform their boring Yangzhou fried rice into something that'd make the locals queue around the block, proving that sometimes the best national dishes come from homesick foreigners with brilliant timing.
Regional Twist
In northern Thailand's Chiang Mai province, they double the Thai chilies and swap regular Thai basil for holy basil, creating a fierier version that'll properly test your spice tolerance.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 2 eggs
- Limes and cucumbers for serving
- 2 thai chilies
Pantry Items
Amounts also listed in instructions below
- 4 cups (740 g) cooked rice
- garlic (to taste)
- onion (to taste)
- soy sauce (to taste)
- sugar (to taste)
- 1 cup (237 ml) thai basil
- water (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Marinate the chicken with soy sauce, sugar, white pepper, and water.
- 2
In a small bowl, mix together the sauce until fully combined and the sugar has dissolved.
- 3
Grind the garlic and Thai chilies into a paste.
- 4
In a large wok, cook the chicken until done and remove.
- 5
Scramble the eggs and remove.
- 6
Saute the onions and garlic chili paste until fragrant.
- 7
Add the rice and sauce and toss until combined.
- 8
Finally, add the chicken, eggs, and Thai basil. Toss until wilted and serve with limes and cucumbers.
💡 Pro Tips
- ✓Use day-old refrigerated rice that's been spread on a sheet pan for 30 minutes to reach room temperature - the dehydrated grains separate easily and won't clump when stir-fried.ingredient30 minutes room temp
- ✓Heat your wok to 450-500°F before adding oil so the Leidenfrost effect creates a natural non-stick surface and prevents rice from sticking.equipment450-500°F
- ✓Dissolve sugar completely in the sauce mixture at room temperature before cooking because undissolved crystals will burn at wok temperatures above 320°F.technique320°F burn point
- ✓Add Thai basil only in the final 15-20 seconds of cooking to preserve its volatile eugenol compounds that give the distinctive anise-like flavor.timing15-20 seconds
- ✓Push rice to one side of wok and scramble eggs in the cleared space at 275-300°F so they stay silky rather than rubbery from direct high heat contact.technique275-300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Thai fried rice uses day-old rice because fresh rice contains too much moisture and turns mushy when stir-fried.
Thai Fried Rice
Dive into a bowl of flavor with this delightful Thai Fried Rice! Bursting with fragrant jasmine rice, vibrant vegetables, and a splash of soy sauce, this dish comes together in a flash. You'll love how the sweet notes of fresh basil and tangy lime elevate every bite—perfect for a quick weeknight dinner!
The Story
Thai fried rice isn't actually Thai—it's a Chinese immigrant creation from Bangkok's Chinatown in the 1930s when Teochew traders discovered local Thai chilies and basil could transform their boring Yangzhou fried rice into something that'd make the locals queue around the block, proving that sometimes the best national dishes come from homesick foreigners with brilliant timing.
Regional Twist
In northern Thailand's Chiang Mai province, they double the Thai chilies and swap regular Thai basil for holy basil, creating a fierier version that'll properly test your spice tolerance.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 2 eggs
- Limes and cucumbers for serving
- 2 thai chilies
Pantry Items
Amounts also listed in instructions below
- 4 cups (740 g) cooked rice
- garlic (to taste)
- onion (to taste)
- soy sauce (to taste)
- sugar (to taste)
- 1 cup (237 ml) thai basil
- water (to taste)
- white pepper (to taste)
👨🍳 Instructions
- 1
Marinate the chicken with soy sauce, sugar, white pepper, and water.
- 2
In a small bowl, mix together the sauce until fully combined and the sugar has dissolved.
- 3
Grind the garlic and Thai chilies into a paste.
- 4
In a large wok, cook the chicken until done and remove.
- 5
Scramble the eggs and remove.
- 6
Saute the onions and garlic chili paste until fragrant.
- 7
Add the rice and sauce and toss until combined.
- 8
Finally, add the chicken, eggs, and Thai basil. Toss until wilted and serve with limes and cucumbers.
💡 Pro Tips
- ✓Use day-old refrigerated rice that's been spread on a sheet pan for 30 minutes to reach room temperature - the dehydrated grains separate easily and won't clump when stir-fried.ingredient30 minutes room temp
- ✓Heat your wok to 450-500°F before adding oil so the Leidenfrost effect creates a natural non-stick surface and prevents rice from sticking.equipment450-500°F
- ✓Dissolve sugar completely in the sauce mixture at room temperature before cooking because undissolved crystals will burn at wok temperatures above 320°F.technique320°F burn point
- ✓Add Thai basil only in the final 15-20 seconds of cooking to preserve its volatile eugenol compounds that give the distinctive anise-like flavor.timing15-20 seconds
- ✓Push rice to one side of wok and scramble eggs in the cleared space at 275-300°F so they stay silky rather than rubbery from direct high heat contact.technique275-300°F