Why You’ll Love Thai Basil Fried Rice Recipe
- Ready in only 20 minutes
- Packed with bold Thai-inspired flavors
- Perfect for using leftover rice
- Easy to customize with your favorite vegetables or proteins
- Naturally vegetarian and easily vegan-friendly
- Great balance of spicy, savory, and fresh flavors
- Crispy rice texture adds incredible flavor and crunch
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 to 6 cups cooked jasmine rice
- 14 oz extra firm tofu, baked or stir-fried
- 1 tablespoon oil
- 2 tablespoons garlic, minced
- 1 tablespoon Thai red chili, sliced (optional)
- 1 large yellow onion, sliced
- 1 medium red bell pepper, sliced into strips
- 1 teaspoon kosher salt
- 1 medium yellow bell pepper, sliced into strips
- 1 cup packed Thai basil leaves
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce
Directions
- Heat oil in a large skillet or wok over medium heat. Add the minced garlic and sliced Thai red chili. Sauté for about 30 seconds until fragrant.
- Add the sliced onion, red bell pepper, yellow bell pepper, and salt. Cook for 4 to 5 minutes until the vegetables begin to soften.
- Stir in half of the Thai basil leaves along with the soy sauce, hoisin sauce, and chili garlic sauce. Mix well to coat the vegetables evenly.
- Add the tofu and stir everything together.
- Increase the heat to high and fold in the cooked jasmine rice. Stir thoroughly until the rice is fully combined with the vegetables and sauces.
- Let the rice cook undisturbed for 4 to 5 minutes so the bottom becomes slightly crispy and golden.
- Garnish with the remaining Thai basil leaves and serve immediately while hot.
Servings and timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Swap tofu with chicken, shrimp, or beef for a different protein option.
- Use brown rice for added fiber and a nuttier flavor.
- Add vegetables like carrots, broccoli, snap peas, or mushrooms.
- Increase the chili garlic sauce if you prefer extra heat.
- Top with a fried egg for a traditional fried rice twist.
- Use cauliflower rice for a lower-carb version.
Storage/Reheating
Store leftover Thai Basil Fried Rice in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the rice in a skillet over medium heat with a small splash of oil or water until heated through. You can also microwave it in 30-second intervals, stirring between each interval for even heating.
For best texture, avoid freezing, as the basil and vegetables may become too soft after thawing.
FAQs
Can I use freshly cooked rice for fried rice?
Yes, but chilled day-old rice works best because it is drier and less sticky, which helps create the ideal fried rice texture.
What is Thai basil?
Thai basil is a fragrant herb commonly used in Thai cuisine. It has a slightly spicy, licorice-like flavor that adds authentic taste to the dish.
Is this recipe spicy?
The spice level is moderate. You can reduce or omit the Thai chili and chili garlic sauce for a milder version.
Can I make this recipe vegan?
Yes, simply use hoisin sauce instead of oyster sauce and ensure all sauces are vegan-friendly.
What type of rice works best?
Jasmine rice is the best choice because of its light, fluffy texture and fragrant flavor.
How do I make the rice crispy?
Allow the rice to sit undisturbed in the hot skillet for several minutes before stirring.
Can I prepare this ahead of time?
Yes, you can chop the vegetables and cook the rice ahead of time for faster preparation.
What can I serve with Thai Basil Fried Rice?
It pairs well with spring rolls, Thai cucumber salad, or simple stir-fried vegetables.
Can I use frozen vegetables?
Yes, frozen vegetables work well and make this recipe even quicker to prepare.
How long does leftover fried rice last?
Stored properly in the refrigerator, it stays fresh for up to 4 days.
Conclusion
Thai Basil Fried Rice is a simple yet satisfying dish loaded with bold flavors, fresh basil, crispy rice, and colorful vegetables. Whether you make it as a quick weeknight dinner or a delicious way to use leftover rice, this recipe delivers restaurant-quality flavor in every bite. Customize it with your favorite ingredients and enjoy a homemade Thai-inspired meal in just 20 minutes.
Thai Basil Fried Rice Recipe
This Thai Basil Fried Rice is a quick and flavorful meal packed with crisp vegetables, savory tofu, and fragrant Thai basil. Perfect for a satisfying weeknight dinner with bold takeout-style flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 4 to 6 cups cooked jasmine rice (you can also use brown rice)
- 14 oz extra firm tofu (baked or stir-fried)
- 1 tablespoon oil
- 2 tablespoons garlic (minced)
- 1 tablespoon Thai red chili (sliced, optional)
- 1 large yellow onion (sliced)
- 1 medium red bell pepper (sliced into 1 inch strips)
- 1 teaspoon kosher salt
- 1 medium yellow bell pepper (sliced into 1 inch strips)
- 1 cup packed Thai basil leaves (chopped if leaves are large)
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon hoisin sauce (or oyster sauce if not vegan)
- 1 tablespoon chili garlic sauce
Instructions
- Heat oil in a large skillet or wok over medium heat. Add garlic and Thai red chili and sauté for 30 seconds until fragrant.
- Add onion, red bell pepper, yellow bell pepper, and kosher salt. Cook for 4 to 5 minutes until the vegetables are slightly tender.
- Stir in half of the Thai basil leaves, soy sauce, hoisin sauce, and chili garlic sauce.
- Add the baked tofu and mix well. Increase heat to high and fold in the cooked rice until evenly combined.
- Cook for another 4 to 5 minutes until some of the rice begins to brown and crisp slightly on the bottom.
- Garnish with the remaining Thai basil leaves and serve hot.
Notes
- Day-old rice works best for fried rice because it stays firm and prevents sogginess.
- For extra protein, add edamame or a fried egg if not vegan.
- Adjust the chili amount based on your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 0 mg
