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Thai Basil Chicken Fried Rice

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4


  • 2 cups cold cooked rice a day old
  • 1 cup Thai Basil leaves
  • 2 tbsp butter
  • 2 tbsp oil
  • 1 chicken breast sliced
  • 2 garlic cloves minced
  • ½ onion chopped
  • 2 eggs
  • tsp salt


  • 3 tbsp soy sauce
  • 1 tbsp stir fry sauce (vegan oyster sauce) or oyster sauce
  • 1 tsp sesame oil
  • ¼ tsp white pepper


  • In a small bowl, add all the sauce ingredients together and whisk; set aside.
  • Turn the wok/skillet to high and add oil.
  • In a small bowl, whisk the 2 eggs and salt. Wait for the wok to get hot before pouring the eggs in; stir and mix. Remove the eggs once they are fully cooked.
  • Place the thinly sliced chicken in the wok/skillet. Cook for several minutes or until no longer pink. Remove the chicken and place them aside.
  • Add butter to the wok/skillet, then add the garlic and onion. Cook for a couple of minutes or until the onions become translucent. Push them aside, add the cold rice and sauce mixture. Mix everything together until evenly coated with the sauce.
  • Add the cooked chicken to the rice and mix. Place the Thai Basil leaves in the wok/skillet. Mix until the leaves are wilted.
  • Lastly, add the cooked eggs; chop the eggs into little pieces. Toss everything together.

Serve and Enjoy!

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