Thai Basil Chicken Fried Rice

Thai Basil Chicken Fried Rice combines two popular Thai dishes, Spicy Basil Chicken and Thai Fried Rice, for a one-pan meal with bold flavors. It’s a spicy, delicious meal!

Reader Hayley Says: “Holy Smokes! This was delicious! With a toddler and newborn at home, quick prep and cook time is a must, and this delivers just that. I was impressed with how easily this meal came together, then we tasted it and were blown away by the flavors. Bonus: there was enough for leftovers!” ★★★★★

The Thai name for this dish is Khao Phat Gai Kra Pao, which combines two classic Thai dishes: Thai Fried Rice and Spicy Basil Chicken. I’m going to slightly Americanize this dish with ingredients that are readily available at most grocery stores.

Ingredients Needed

I modified this recipe, but I’ll provide the Authentic Thai ingredients as well.

• Rice- Use day old Jasmine rice for best results. If you need to make the rice the same day, then cook it with a little less water. Once the rice is done, spread it out on a parchment paper-lined baking sheet to cool more quickly, or refrigerate it while you prepare the other ingredients.
• Ground Chicken- I’m using ground chicken as my protein; beef or pork can also be substituted. In Thailand, they use whole pieces of meat, and ‘sap’ which means to quickly pound it with a knife to make small chunks.
• Basil- I’m using Italian basil, because it’s readily available. For an Authentic Thai taste, use Holy Basil.

• Chili Peppers– Traditionally, Thai Bird’s Eye Chili peppers are used for Kra Pao, but I’m using Serranos and red Fresno chilies. They still brought the heat!
• Garlic– Fresh garlic is best!
• Onion– I’m using half of a white onion.
• Soy Sauce – I’m using a Thai soy sauce, specifically Golden Mountain Sauce. You can substitute with a regular or low-sodium soy sauce.
• Fish Sauce– I know not everyone loves the taste or smell of fish sauce, but it really adds a rich umami flavor to this dish. You can omit if you don’t enjoy it.
• Eggs– Serve the Thai basil chicken fried rice with a fried egg on top. It’s delicious with a runny yolk and helps bring down the heat.

How to Make

Heat a large pan or wok with two tablespoons of a neutral oil over medium heat. Add minced garlic and diced jalapeños, serranos, or Thai bird’s eye chili. Stir for a few seconds to release their aromas.

Turn the heat to high, add ground chicken, and break it up with a spatula. Once the ground chicken is about halfway done, add soy sauce and fish sauce, and combine. When the chicken is fully cooked, add onions and red bell pepper or Fresno chilies.

Add rinsed basil leaves and lower the heat to medium. Now, add cooled rice and combine. At this point, taste for seasoning and add additional soy sauce or fish sauce as needed.

In Thailand, spicy basil dishes are typically served with a fried egg (kai dao) on top to help bring down the spice. To make a Thai-style fried egg, use a nonstick skillet or clean wok with oil and heat it till it becomes hot. Then, carefully place the egg in the oil, trying not to splatter yourself.

Plate the Thai Basil Chicken Fried rice and garnish with extra basil leaves, sliced cucumbers, and top with the fried egg.

Leftovers can be stored for up to 5 days, but I recommend making the fried egg on the same day you plan to eat it.

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