Spicy Basil Fried Rice Recipe

Prepare rice

Ensure rice is cooked, cooled and preferably chilled (4 cups). Break up any clumps with a fork so grains are separated for easy stir-frying.

Heat a large wok or heavy skillet over high heat until smoking slightly, then add 1 tbs vegetable oil and swirl to coat.

Add the minced garlic, chopped shallot, sliced chilies, and minced ginger to the hot oil. Stir-fry for 30–45 seconds until fragrant but not browned.

Add the diced carrot and bell pepper. Stir-fry 1–2 minutes until they begin to soften.

Push the aromatics and vegetables to one side of the wok. Add the remaining 1 tbs vegetable oil to the empty side.

If using eggs, pour the beaten eggs into the oil-side, scramble quickly until just set, then mix with the vegetables. If using shrimp, add now and cook 1–2 minutes until opaque; if using cooked chicken or tofu, add just to heat through.

Add the thawed peas and the white parts of the green onions. Stir and toss everything together 30–45 seconds.

Stir together light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, and black pepper in a small bowl or measure directly into the wok. Pour over the rice and vegetables.

Add the chilled rice to the wok in a single layer; let it sit undisturbed 20–30 seconds to get slightly crisp, then stir-fry vigorously to combine the sauce evenly and separate any remaining clumps. Continue tossing for 2–3 minutes until rice is heated through and evenly colored.

Turn off the heat and immediately add the torn Thai basil leaves, the green parts of the green onions, and drizzle the sesame oil over the rice. Toss gently until the basil wilts and is evenly distributed.

Taste and adjust seasoning: add a squeeze of lime or additional fish sauce or soy if needed; add more sliced chilies if you want extra heat.

Serve hot with lime wedges on the side.