Sometimes I Cook: Thai Basil Fried Rice

Sometimes I cook spicy Thai basil fried rice (Khao Pad Kra Prao Gai.) It’s one of my wife’s very favorite meals, and the kids are starting to enjoy it as well (I dial back the spiciness on their portion though!)

This will prepare one serving, so adjust quantities as needed. This is a relatively simple dish to cook, but does take some time to purchase and prepare all of the ingredients before you heat up the wok.

Any decent Asian grocery store will carry the sweet soy sauce and the Thai basil. There are a lot of similar recipes online that will have you substitute the sweet soy sauce with regular soy sauce and sugar – DON’T DO IT. Your final dish will be too salty, and taste more like bad Chinese food. Accept no substitutes.

You can plug-‘n-play some of the ingredients listed here per your own tastes.


  • 1/2 lb sliced chicken breast
  • 2 garlic cloves, chopped
  • 1-2 shallots, thinly sliced
  • 1/2 yellow onion, sliced
  • 1/2 green bell pepper
  • 2-4 serrano peppers (finely chopped)
  • 3-4 cups cooked Jasmine rice (at least a day old, not fresh)
  • 2-3 Tbs. peanut oil
  • 2-3 Tbs. dark sweet soy sauce
  • 2-3 Tbs. fish sauce
  • 1/2 cup fresh Thai basil leaves (washed)
  • Ground white pepper
  • Lime wedges

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Heat up your wok to medium-high heat and add the oil. Add in the garlic and cook it in the hot oil for twenty seconds. Do not allow it to burn.

Add in the chicken slices and cook just until it is no longer pink.

Now it’s time to toss in the veggies (onions, bell peppers, shallots, and serrano peppers. Allow these to cook with the chicken for about a minute.

Next is the rice. Add the rice to the pan and toss it rapidly with the chicken and vegetables for a minute until it is heated through and covered with oil.

Once the rice has been thoroughly heated, you can add in the sweet soy sauce and the fish sauce. Adjust the quantities for the flavor you like.

Mix thoroughly. After the sauce has been heated, you can add in the basil leaves and allow to wilt (about thirty seconds.) Sprinkle lightly with white pepper.

Now dump it onto a plate, garnish with lime wedge and enjoy!