This Thai basil fried rice is savory, garlicky, spicy, and packed with that fresh, peppery Thai basil flavor — and it comes together in about 15 minutes. It’s the kind of fried rice that tastes takeout-level good, but uses shortcut microwave rice cups so you don’t have to plan ahead with day-old rice. The tofu makes it hearty, the vegan oyster sauce adds rich umami, and the Thai basil brings everything together at the end.
And, if you’re looking for more quick and easy recipes, try out my easy lo mein recipe, sweet and sour tofu, and cold sesame noodles!
Quick Look: Thai Basil Fried Rice
✅ Recipe Name: Thai Basil Fried Rice
🕒 Ready In: 15 minutes
👪 Serves: 2–3
🥣 Main Ingredients: cooked rice, fried tofu, Thai basil, garlic, red chilies, shallot, bell pepper, dark soy sauce, vegan oyster sauce
👌 Difficulty: Easy. A quick wok or skillet recipe with shortcut microwave rice and a simple savory sauce.
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Key Ingredients and Why They Matter
- Thai Basil: This is the star of the recipe. Thai basil has a peppery, slightly anise-like flavor that makes the fried rice taste fresh, fragrant, and distinct from regular fried rice. Add it at the end so it wilts without losing its flavor.
- Cooked Rice: Microwave rice cups make this recipe quick and easy, but day-old rice also works well. The key is using cooked rice that can separate in the pan instead of turning mushy.
- Fried Tofu: Fried tofu adds protein, texture, and makes the dish feel hearty enough for dinner. It also soaks up the savory sauce without falling apart.
- Garlic and Red Chilies: These create the bold, spicy flavor base. Crushing them helps release their flavor quickly, so the fried rice tastes fragrant and punchy.
- Dark Soy Sauce and Vegan Oyster Sauce: These two ingredients build the sauce. Dark soy adds color and depth, while vegan oyster sauce adds salty-sweet umami flavor.
Ingredient Substitutions
- Thai Basil: Thai basil gives this fried rice its signature flavor, so use it if you can. If you can’t find it, regular basil will still work, but the flavor will be sweeter and less peppery.
- Fried Tofu: You can use extra-firm tofu instead, but I recommend pan-frying or air-frying it first so it holds its shape and adds texture. Store-bought fried tofu makes this recipe quicker.
- Microwave Rice Cups: Day-old rice works great here. Freshly cooked rice can work too, but let it cool first so it doesn’t turn mushy in the pan.
- Vegan Oyster Sauce: If you don’t have vegan oyster sauce, use hoisin sauce with a splash of soy sauce. The flavor will be sweeter, but it still adds that thick, savory sauce element.
The full written thai basil fried rice recipe with measurements is below on the recipe card.
How to Make Thai Basil Fried Rice
- Crush the chili garlic paste: Add the garlic cloves and red chilies to a mortar and pestle. Crush into a rough paste until fragrant.
- Sauté the shallot and bell pepper: Heat oil in a large skillet or wok, then add the shallot and red bell pepper. Cook for 2–3 minutes until slightly softened.
- Add the chili garlic paste and rice: Add the chili garlic paste and stir-fry for 30–60 seconds, just until fragrant. Add the cooked rice, then break up any clumps and stir-fry until the rice separates.
- Add the tofu: Add the fried tofu and toss everything together until the tofu warms through.
- Add the sauce and Thai basil: Pour in the dark soy sauce and vegan oyster sauce, then toss until the rice is evenly coated and glossy. Add the Thai basil and toss until just wilted.
- Serve hot: Serve right away while the rice is hot, fragrant, and glossy.
My Expert Recipe Tips
Use cooked, slightly dry rice: The best fried rice starts with rice that can separate in the pan. Microwave rice cups work well here because they are already cooked and not too wet. If you use freshly cooked rice, let it cool first so it does not turn soft or mushy.
Cook everything over medium-high heat: Fried rice should cook quickly in a hot skillet or wok. This helps the shallot, garlic, chilies, tofu, and rice develop flavor without steaming. Stir often, but give the rice a few moments of direct contact with the pan so it can lightly toast.
Add the Thai basil at the very end: Thai basil tastes best when it stays fresh and fragrant. Add it after the rice and sauce are fully mixed, then toss just until the leaves wilt. This keeps the flavor bright instead of dull or overcooked.
Thai Basil Fried Rice Recipe FAQs
Jasmine rice works best for Thai basil fried rice because it has a light floral aroma and a texture that works well for stir-frying. But any white rice works well for this recipe. Day-old rice is ideal because it is drier and less likely to turn mushy, but microwave rice cups also work well for a quick version.
Fried rice usually turns mushy when the rice has too much moisture or the pan is not hot enough. Use day-old rice, cooled fresh rice, or microwave rice cups with separated grains. Also, cook over medium-high to high heat so the rice fries instead of steaming.
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat them in a hot skillet for the best texture, or microwave them with a damp paper towel if you want a faster option. A skillet helps the rice stay more separate, while the microwave can make it softer.
What is the difference between Thai basil and regular basil?
Thai basil and regular basil are both fragrant herbs, but they taste pretty different. Thai basil has a slightly peppery, licorice-like flavor that holds up well in hot stir-fries. Regular basil, often called sweet basil, tastes softer, sweeter, and more delicate.
For this Thai basil fried rice, Thai basil is best because it gives the dish its signature flavor. Regular basil can work in a pinch, but the fried rice will taste less bold and less Thai-inspired.
Suggested Dishes to Pair With Basil Fried Rice:
Side Dishes
Side Dishes
Noodles & Pasta Dishes
Noodles & Pasta Dishes
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Thai Basil Fried Rice (Under 15 Mins!)
Ingredients
For the Fried Rice
- 2 tbsp canola oil
- 1 small shallot, thinly sliced or finely chopped
- 1/2 red bell pepper, diced
- 3 large cloves garlic, crushed
- 2 red chilies, crushed, adjust to taste
- 1 cup fried tofu
- 13 ounces rice, 3 of the minute rice microwave cups
- ~1 cup Thai basil, loosely packed, or 1 large handful
For the Sauce
- 1 tbsp dark soy sauce
- 3 tbsp vegan oyster sauce
Instructions
- Make the chili garlic paste: Add the garlic cloves and red chilies to a mortar and pestle. Crush them into a rough paste. It does not need to be perfectly smooth — you just want the garlic and chilies broken down enough to release their flavor.
- Cook the shallot and bell pepper: Heat the canola oil in a large skillet or wok over medium-high heat. Add the shallot and red bell pepper, then cook for 2–3 minutes, stirring often, until slightly softened and fragrant.
- Add the chili garlic paste and rice: Add the chili garlic paste to the pan and stir-fry for 30–60 seconds, just until fragrant. Add the cooked rice, then break up any clumps with your spatula. Stir-fry for 2–3 minutes, until the rice separates and starts to lightly fry.
- Add the tofu: Add the fried tofu to the pan and toss everything together. Stir-fry for 1–2 minutes, just until the tofu warms through and mixes evenly with the rice.
- Add the sauce: Pour in the dark soy sauce and vegan oyster sauce. Toss everything together until the rice, tofu, and vegetables are evenly coated. Taste and add more vegan oyster sauce if you want it saltier, saucier, or more savory.
- Finish with Thai basil: Add the Thai basil at the very end. Toss for 30–60 seconds, just until the basil wilts and turns fragrant.
- Serve hot: Serve the Thai basil fried rice right away while the rice is hot, glossy, and fragrant.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
