Basil Fried Rice Recipe

Prepare rice

Break up chilled, day-old cooked jasmine rice with your hands or a fork so there are no large clumps. Keep rice cold until ready to fry to prevent mushiness.

Fry eggs

Heat 1 tablespoon neutral oil in a large heavy skillet or wok over medium-high heat until shimmering. Crack in eggs and fry until the whites are set but yolks are still slightly runny (or cook to your preference). Transfer eggs to a plate and set aside. If you prefer scrambled eggs mixed into rice, pour beaten eggs into the hot pan and scramble quickly; proceed to step 'Fry rice' and fold in.

Heat remaining 2 tablespoons oil in the same skillet or wok over high heat until it just begins to smoke. Add chopped onion and stir-fry 1–2 minutes until it softens and becomes translucent. Add minced garlic and sliced long hot peppers (and optional extra red chili) and stir-fry another 30–45 seconds until fragrant. Be careful not to burn the garlic.

Reduce heat to medium-high (maintain high heat but avoid burning). Push aromatics to one side of the pan. Add the cold rice in an even layer and let it sit 15–20 seconds to get slightly toasted, then stir-fry, mixing with aromatics so rice is heated through. Sprinkle in light soy sauce, oyster sauce, fish sauce, dark soy (if using), sugar, and ground black pepper. Toss thoroughly so all grains are evenly coated and the rice takes on a uniform color and seasoning. Taste and adjust seasoning, adding a little more fish sauce for saltiness or sugar to balance heat if needed.

Turn off the heat. Fold in most of the basil leaves and sliced scallions, reserving a small handful for garnish. Combine gently so basil wilts but retains some freshness.

If you fried whole eggs earlier, place them on top of the rice or gently chop and mix them in now. Serve hot with remaining basil and scallions sprinkled over, and lime wedges on the side for squeezing. Optional: add additional sliced chilies to taste.