Thai Basil Garlic Fried Rice (Printable)

Fragrant Thai-style fried rice with garlic, fresh basil, and crisp snap peas—ready in 30 minutes.

# What You’ll Need:

→ Rice

01 - 3 cups cooked jasmine rice, preferably day-old and chilled

→ Vegetables

02 - 1 cup snap peas, trimmed and halved diagonally
03 - 1 small red bell pepper, thinly sliced
04 - 2 green onions, sliced
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely chopped

→ Sauce

07 - 2 tablespoons soy sauce (use tamari for gluten-free)
08 - 1 tablespoon oyster sauce (or vegetarian oyster sauce)
09 - 1 teaspoon dark soy sauce (optional, for color)
10 - 1 teaspoon sugar

→ Aromatics & Herbs

11 - 1 cup fresh Thai basil leaves, loosely packed
12 - 1-2 red chilies, thinly sliced (optional)

→ Oil

13 - 2 tablespoons vegetable oil

→ Optional Protein

14 - 2 eggs, lightly beaten (for traditional version)
15 - 200g firm tofu, diced (for vegan/vegetarian version)

# How-To Steps:

01 - Mix soy sauce, oyster sauce, dark soy sauce (if using), and sugar in a small bowl until sugar dissolves completely.
02 - Heat 1 tablespoon oil in a large wok over medium-high heat. Pour beaten eggs and scramble until just set, about 30 seconds. Remove and set aside.
03 - Add remaining oil to the wok. Stir-fry garlic and shallot for 30 seconds until fragrant, being careful not to burn.
04 - Add snap peas and red bell pepper. Stir-fry for 2-3 minutes until vegetables are tender-crisp and brightly colored.
05 - Add diced tofu and stir-fry for 2-3 minutes until heated through and lightly golden on edges.
06 - Add cooked rice, breaking up clumps with spatula. Pour sauce mixture over rice and toss vigorously to coat every grain evenly.
07 - Return cooked eggs to wok. Add green onions, Thai basil, and chilies. Toss for 1-2 minutes until basil wilts and rice is steaming hot.
08 - Taste and adjust seasoning with additional soy sauce if needed. Serve immediately while hot, garnished with extra basil and chilies.

# Expert Advice:

01 -
  • The snap peas stay perfectly crisp, adding this incredible fresh crunch that cuts through the rich, garlicky rice
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The basil wilts into the hot rice at the very end, releasing this perfume that makes everyone lean in closer
02 -
  • Cold, day-old rice is absolutely non-negotiable here—fresh rice turns into a gummy, sad mess that breaks your heart
  • Have your sauce mixed before you start cooking, because once that rice hits the pan, things move fast
  • Thai basil wilts quickly and beautifully, but regular basil just tastes wrong in this particular dish
03 -
  • Work in batches if your pan isn't big enough—crowding makes everything steam instead of fry
  • Let your pan get properly hot before adding oil—you should see it shimmer or barely start smoking

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