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To make a tasty chicken fried rice, you need some key ingredients. Here’s what to gather: - 2 cups cooked jasmine rice (preferably day-old) - 1 cup chicken breast, diced - 1 tablespoon vegetable oil - 2 cloves garlic, minced - 1 small onion, diced - 1 red bell pepper, diced - 1 carrot, julienned - 2 green onions, sliced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or a vegetarian alternative) - 1 teaspoon sesame oil - 1/2 teaspoon freshly cracked black pepper - 1/4 cup fresh Thai basil leaves (or regular basil) - Lime wedges for serving These ingredients combine to create a delicious dish that is full of flavor. The oil you choose can change the taste of your fried rice. I recommend using: - Vegetable oil - Canola oil - Peanut oil These oils heat well and add a nice taste without overpowering the other flavors. Garnishes make your dish look pretty and add extra flavor. Consider these options: - Extra Thai basil leaves - Lime wedges - Sliced cucumbers - Chili flakes for heat These extras can elevate your chicken fried rice and impress your guests. Enjoy the vibrant colors and tastes! {{ingredient_image_1}} Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add 1 cup of diced chicken breast. Stir-fry the chicken for 5-7 minutes until it turns golden and fully cooks. Remove the chicken from the skillet and set it aside. This step adds great flavor to your meal. Next, in the same skillet, add 2 cloves of minced garlic and 1 small diced onion. Sauté these for about 2 minutes until the onion becomes translucent. This makes the base of your fried rice rich and aromatic. Then, add 1 diced red bell pepper and 1 julienned carrot. Cook for another 3-4 minutes until they soften. This mix of colors and flavors puts a delicious twist on the dish. Now, push the vegetables to one side of the skillet. Add the 2 cups of cooked jasmine rice to the empty side. Use a spatula to break up any clumps of rice. Pour in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of freshly cracked black pepper. Mix everything well to coat the rice with the sauces. Finally, add the cooked chicken back into the skillet. Sprinkle in 2 sliced green onions and 1/4 cup of fresh Thai basil leaves. Stir-fry for an additional 2 minutes until the basil wilts and all flavors meld together. Taste your fried rice and adjust the seasoning if needed. Enjoy this quick and tasty meal! Using day-old rice is key for great fried rice. Fresh rice is moist and sticky. This makes it clump together, not fry well. Day-old rice dries out and firms up. It separates easily in the pan. If you don’t have day-old rice, spread fresh rice on a baking sheet. Chill it in the fridge for 30 minutes before using. This helps it dry out a bit. Sauce amounts can change based on your taste. Start with 2 tablespoons of soy sauce. You can add more later if needed. If you want a richer flavor, try adding oyster sauce. Adjust the sesame oil too. A little can go a long way in adding depth. Always taste your rice before serving. This way, you can balance the flavors just right. High heat cooks the rice fast and keeps it from getting soggy. Use a large skillet or wok to give everything space. Heat the oil well before adding chicken. This ensures it cooks evenly and gets golden. Stir-fry each ingredient just until it’s done. This keeps your veggies crisp and fresh. Aim for a quick cook, about 30 minutes total. Enjoy your meal! Pro Tips Use Day-Old Rice: Freshly cooked rice can become mushy when fried. Using day-old jasmine rice will give you the perfect texture and prevent clumping. High Heat is Key: Cooking on high heat allows for quick stir-frying, which helps to achieve that delicious 'wok hei' or breath of the wok flavor. Adjust to Your Taste: Don't hesitate to tweak the soy sauce and oyster sauce amounts to suit your taste preferences for saltiness and umami. Add Fresh Basil at the End: Incorporating the Thai basil leaves at the end of cooking ensures they retain their vibrant flavor and aroma. {{image_2}} You can easily make chicken fried rice vegetarian or vegan. Just skip the chicken and use more vegetables. For the sauce, use a plant-based oyster sauce. You can also add tofu for protein. Tofu soaks up flavors well and adds great texture. Use firm tofu and cut it into small cubes. If you want to switch proteins, tofu or shrimp works great. Tofu offers a nice, chewy texture. Shrimp cooks quickly and adds a sweet flavor. For shrimp, just sauté until they turn pink, about 3-4 minutes. Remove them before cooking the veggies, then add them back later. Boosting nutrition is easy with extra veggies. Add broccoli, peas, or snap peas for color and crunch. You can also toss in spinach or kale for added greens. Just chop them small and add them when you sauté the other veggies. This makes your meal not just tasty but healthier too. To keep your chicken fried rice fresh, let it cool first. Place it in an airtight container. This helps keep moisture in and prevents drying. Store it in the fridge. It will stay good for up to four days. Always label the container with the date. This way, you know when to use it. When you are ready to eat leftovers, you can use a skillet or microwave. For the skillet, heat it on medium. Add a little oil to prevent sticking. Stir in the fried rice and heat it for about five to seven minutes. If using a microwave, place rice in a bowl. Cover it with a damp paper towel. Heat in 30-second bursts until hot. This helps keep the rice moist. You can freeze chicken fried rice for up to three months. First, let it cool completely. Then, pack it in a freezer-safe bag or container. Squeeze out as much air as possible before sealing. When ready to enjoy, thaw it in the fridge overnight. Reheat it on the stove or in the microwave, just like leftovers. This keeps your meal tasty and fresh. Chicken fried rice can last for about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let it cool down before you put it in the fridge. This helps avoid moisture build-up, which can make the rice soggy. Yes, you can make chicken fried rice without soy sauce. You can use coconut aminos or tamari as a substitute. These options give a similar flavor. If you want a different taste, try adding extra herbs or spices. You could even use lemon or lime juice for a zesty kick. The best type of rice for chicken fried rice is jasmine rice. Day-old jasmine rice works best because it is less sticky. This helps the grains stay separate and fluffy. You can also use long-grain rice if you don’t have jasmine rice. Just make sure it is cooked and cooled before using it. Chicken fried rice is a tasty dish you can easily make at home. We covered all you need: essential ingredients, step-by-step instructions, and useful tips. We explored variations for every taste and discussed how to store it properly. Remember, using day-old rice and adjusting sauces makes a big difference. Now, get creative with ingredients or try a new twist. Enjoy your cooking and impress your family with your chicken fried rice!

Sizzling Thai Basil Chicken Fried Rice

A flavorful and aromatic fried rice dish featuring chicken, vegetables, and fresh Thai basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 cup chicken breast, diced
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 red bell pepper diced
  • 1 carrot julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 0.5 teaspoon freshly cracked black pepper
  • 0.25 cup fresh Thai basil leaves
  • none lime wedges for serving

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the diced chicken breast to the skillet and stir-fry it for about 5-7 minutes until fully cooked and golden. Remove it from the skillet and set aside.
  • In the same skillet, add the minced garlic and diced onion. Sauté for about 2 minutes until the onions become translucent.
  • Add the diced red bell pepper and julienned carrot to the skillet, and cook for another 3-4 minutes until they soften.
  • Push the veggies to one side of the skillet and add the cooked rice to the empty side. Use a spatula to break up any clumps and integrate the rice with the vegetables.
  • Pour the soy sauce, oyster sauce, sesame oil, and cracked black pepper over the rice and mix well to combine all the flavors.
  • Add the cooked chicken back into the skillet, followed by the sliced green onions and Thai basil leaves. Stir-fry everything together for an additional 2 minutes until the basil wilts and all ingredients are well coated.
  • Taste the fried rice and adjust seasoning if necessary.

Notes

Serve garnished with additional Thai basil leaves and lime wedges.
Keyword chicken, fried rice, quick meal, Thai basil