Thai Basil Fried Rice with Chicken Recipe

Thai Basil Fried Rice (with chicken), cucumbers and lime wedges on a black plate

Thai Basil Fried Rice with Chicken Recipe

A 30-minute Thai-inspired dinner that is as easy as it is delicious! This Thai Basil Fried Rice features juicy ground chicken, smoky chili paste, and a mountain of fresh garden basil. It’s a high-protein, vegetable-loaded one-pan meal that's perfect for any occasion!

Course chicken, dinner, main

Cuisine Thai

Keyword basil, chicken, fried rice, ground chicken

Special Diet Dairy-free, Vegetarian, weight watchers

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 449kcal

Author Terri Gilson

Ingredients

1 tablespoon Cooking Oil olive oil or canola oil
1 whole Red Bell Pepper diced.
⅔ cup Carrots diced. (about 2 medium carrots)
1 lb Lean Ground Chicken.
4 cloves Garlic minced.
1 ½ tablespoon Thai Chili Paste (Nam Prik Pao)
3 cups Cooked White Basmati Rice cold.
2 large eggs
⅔ cup Green onions (about ½ a bunch)
3 tablespoon Soy Sauce
2 ½ tablespoon Fish Sauce
3 teaspoon Agave
3 tablespoon Fresh Lime Juice (or 1 tablespoon lime juice from concentrate)
3 teaspoon Fresh ginger, grated
1½ tbsp Sriracha sauce - only use 1 tablespoon if you like it less spicy
2 ½-3 cups Fresh Basil leaves packed.

Garnish

additional fresh basil
lime wedges

US Customary - Metric

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Instructions

Heat oil in a large skillet or wok. Sauté the peppers and carrots for 6-8 minutes until they start softening.
1 tbsp Cooking Oil, 1 whole Red Bell Pepper, ⅔ cup Carrots
Add the ground chicken and garlic. Cook until the chicken is browned.
1 lb Lean Ground Chicken., 4 cloves Garlic
Add the Thai Chili Paste to the meat and veggie mix. Stir for 30 seconds until fragrant.
1 ½ tbsp Thai Chili Paste
Add the cold rice and green onions. Fry for 3 minutes, breaking up clumps, until the rice is coated in the red chili oil.
3 cups Cooked White Basmati Rice, ⅔ cup Green onions
Once your rice is fried and coated in the chili paste/sauce, push the rice mixture to the outer edges of your wok or skillet to create a "well" in the center.
2 large eggs
Crack 2 eggs into the center. Let them sit for 30 seconds to set slightly, then scramble them quickly with your spatula.
When the eggs are mostly cooked but still a bit wet, toss the rice back into the center and mix everything together.
Pour in the soy sauce, fish sauce, agave, grated ginger, sriracha sauce, and lime juice. Toss for 1-2 minutes.
3 tbsp Soy Sauce, 2 ½ tbsp Fish Sauce, 3 tsp Agave , 3 tbsp Fresh Lime Juice, 3 tsp Fresh ginger, grated , 1½ tbsp Sriracha sauce
Turn off the heat. Fold in the 2 ½-3 cups of fresh basil and stir until it wilts.
2 ½-3 cups Fresh Basil leaves
Garnish: Add some fresh basil on top of the rice dish. Serve with a lime wedge and a few fresh cucumber slices on the side of the plate. This is very traditional in Thailand and adds a "cool" element to the spicy rice.
additional fresh basil, lime wedges

Notes

NOTE: Thai chili paste can be difficult to find in grocery stores. I order it from Amazon - here is the link: Thai Chili Paste (Nam Prik Pa o ) (affiliate link)

Variations & Substitutions:

Protein Swap: This recipe works really with extra lean ground beef, ground pork, or even shrimp.
Vegetarian: Omit the chicken and fish sauce. Use crumbled firm tofu and extra soy sauce instead.
Gluten-Free: Ensure you use a certified gluten-free Tamari or soy sauce.

Expert Tips:

The "Well" Technique: To keep this a true one-pan meal, push the rice to the edges of the wok and scramble the eggs right in the center. It ensures the eggs are fluffy and prevents the rice from getting soggy.
The Basil Wilt: Never cook the basil! Turn off the heat before folding the leaves in. The residual heat from the rice is enough to wilt them while keeping their color vibrant and their flavor fresh.
High Heat is Key: Fried rice should be cooked fast and hot. This allows the rice to "sear" and get those slightly crispy edges that define a great bistro-style dish.

🔢WW Points:

This recipe is Weight Watchers friendly @ 8 WW points as written.

Terri’s 50/50 Point-Saver Tip: If you want to enjoy a huge bowl of this fried rice for fewer points, try my 50/50 Hack! Swap half of the cooked Basmati rice for cauliflower rice. It brings the dish down from 8 points to just 5 WW points per serving, and you still get that spectacular, hearty texture. It’s the ultimate healthy reset for a busy weeknight!"

Reminder:

Be sure to use frozen cauliflower rice and toss it in straight from the bag. It’s the fastest way to do it and ensures the "rice" stays firm and doesn't get mushy!

Nutrition