Basil Fried Rice Recipe

Prepare cooked rice

Use 4 cups of cooked jasmine rice that has been cooled and ideally refrigerated for several hours or overnight. Break up any clumps with a fork so the grains are separated for frying.

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 2 tbs neutral oil and 1 tbs butter; swirl to coat and let the butter foam but not burn.

Add the diced 1/2 cup yellow onion to the hot pan and stir-fry 1–2 minutes until translucent and fragrant.

Add the 4 minced garlic cloves and 1 tsp sliced chilies (or 1 tsp red pepper flakes). Stir continuously for 20–30 seconds until aromatic but not browned.

Add 1/2 cup diced carrot and 1/2 cup thawed peas. Stir-fry 1–2 minutes until vegetables are warmed and slightly tender-crisp. Push vegetables to one side of the pan to make room for eggs/protein or a dedicated protein step.

If using eggs: push the veggies to the side and add a little extra oil if needed. Crack 2 eggs into the cleared space, scramble briefly until just set, then mix with the vegetables.

If using shrimp or chicken: in the hot pan before adding rice, add a touch of oil and sear 8 oz diced chicken or shrimp 1–3 minutes per side until cooked through. Season lightly with 1/8 tsp salt and 1/8 tsp pepper. Remove cooked protein and set aside, then proceed with the vegetables and return the protein when rice is added.

Slide the vegetable and egg/protein mixture to the side or reduce heat slightly. Add the 4 cups cooked rice to the pan in an even layer. Use a spatula to press and separate grains, stir-frying to combine with vegetables.

In a small bowl mix 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp fish sauce, 1 tsp sugar, 1 tsp chilies (if not already spicy enough), 1 tsp dark soy sauce (optional). Pour the sauce mixture evenly over the rice and toss quickly so the rice is evenly coated. Continue stir-frying for 2–3 minutes so the sauce is absorbed and rice is heated through.

Taste and adjust seasoning: add up to 1/2 tsp more fish sauce or 1 tbs soy sauce if needed. Sprinkle 1/4 tsp ground black pepper and fold in the cooked shrimp/chicken if used.

Turn off the heat and immediately add 1 cup loosely packed fresh Thai basil leaves. Toss gently — the residual heat will wilt the basil but preserve fragrance.

Garnish with 1/4 cup sliced scallions and serve with lime wedges. Offer extra soy or fish sauce on the side. Serve hot.