Why Thai Basil Fried Rice Is My Favorite After-Work Fried Rice

Towards the end of the day, I always hit a very specific level of hunger after 7 PM where I’m too tired to cook something super fancy but still want something that tastes delicious, and that’s where this Thai Basil Fried Rice comes in. It’s fast, spicy, and delivers all the flavors of Thai takeout without the huge mess or restaurant prices!

The combo of garlic, chilies, and Thai basil makes the kitchen (and your clothes) smell incredible, and the sauce clings to every grain of rice in the best way as every fried rice should. I’ve made this so many times after work that I could probably do it with my eyes closed, and honestly, some nights I almost do.

A wooden spoon lifts a bite of Thai basil fried rice showing glistening grains coated in sauce, pieces of basil, and tender beef.

What Makes Thai Basil Fried Rice So Good

The secret weapon here is the Thai basil. If you’ve never cooked with it, it’s got this slightly peppery, almost licorice-like aroma that wakes the dish up right at the end. A lot of South Eastern Asian countries like Thailand and Vietnam use this herb as a core component in their dishes, so when you combine it with beef, rice, and soy sauce, you are reminded of those classic takeout flavors.

What You’ll Need To Make Thai Basil Fried Rice

Fried Rice:

1 cup cold, day-old jasmine rice
6 oz thinly sliced beef (sirloin, flank, or even hot pot beef all work)
½ small onion, finely diced
3 cloves garlic
2 Thai bird’s eye chilies (adjust to your spice level, I used only 1)
2 eggs, whisked
½ cup Thai basil leaves (loosely packed)

Sauce:

1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp sesame oil
¼ tsp black pepper

Optional Garnish:

Sliced scallions
Crispy fried onions

Step-by-Step Instructions To Make Thai Basil Fried Rice

Dice the onion finely. Crush the garlic and chilies using a mortar and pestle (or finely mince if that’s easier). Whisk the eggs until smooth.

A marble mortar and pestle crush garlic and red Thai chilies into a fragrant paste that will form the base of this spicy fried rice.

In a small bowl, stir together the dark soy, light soy, oyster sauce, sugar, sesame oil, and black pepper. Set aside.

A hand grinds black pepper into a stainless steel bowl filled with soy sauces, sesame oil, oyster sauce, and sugar to create the savory sauce.

Heat 2 tablespoons of neutral oil in a large pan or wok over medium-high heat. Sear the beef until browned and slightly crispy on the edges, about 4–5 minutes. Remove and set aside.

Thinly sliced beef is added to a hot pan with oil to begin the stir-fry, searing quickly for tender, flavorful bites in the fried rice.

In the same pan, add a little more oil if needed. Toss in the garlic-chili paste and diced onion. Stir-fry for 1–2 minutes until fragrant.

A white spatula stirs diced onion, garlic, and chilies in a hot pan until aromatic and golden, forming the base of the fried rice.

Push the aromatics to one side and pour in the eggs. Let them set for a few seconds, then scramble and mix everything together.

Whisked eggs are poured into the pan alongside garlic, chilies, and onion. The scrambled eggs will add richness and texture to the dish.

Add the rice, cooked beef, and sauce. Stir-fry until the rice is evenly coated and glossy. Right at the end, toss in the Thai basil and cook for another 30 seconds to let the leaves wilt.

A handful of fresh Thai basil leaves is added to the hot pan of rice and beef, releasing a burst of fragrance as they wilt into the dish.

Plate it up hot, with scallions and fried onions on top if you want a little extra crunch.

A hand sprinkles crispy fried onions over a bowl of Thai basil fried rice, topped with fresh scallions and filled with saucy beef and wilted basil leaves.

Tips & Variations

Cold, leftover rice fries up beautifully and will be perfect for fried rice. Fresh rice turns to mush. If you really need it instantly, pre-frozen rice will work too.
Thai chilies are seriously spicy. Start with one if you’re sensitive, or remove the seeds for a gentler burn.
Feel free to switch out the beef if you don’t like it. This works just as well with thin-sliced chicken, pork, shrimp, or even crumbled tofu for a vegan version.
It reheats like a dream, so you can double the batch and stash some for lunch or even meal prep an even bigger batch for the week.
If you want some extra volume bell peppers, green beans, or even frozen corn can help increase the amount of fried rice.

FAQs

Can I use regular basil instead of Thai basil?

You absolutely can. It’ll still be tasty, but unlike Thai Basil, it won’t have that licorice-like flavor. Holy basil is even closer to what’s used in traditional Thai cooking, if you can find it; however, I’ve found it very hard to find in American grocery stores.

Can I use pre-cooked beef?

Totally. Just make sure to warm it up briefly in the pan before tossing it with the rice so it stays juicy.

Why use both light and dark soy sauce?

Light soy sauce brings the saltiness and umami whereas dark soy sauce adds that deep color that you find in classic fried rice dishes. If you only have one, use light soy and add a pinch more sugar.