Some days, you just need a one-pan wonder that makes you feel good without making a mess. That’s where this Basil Fried Rice comes in–light, aromatic, and ready in minutes.
If you’re like me and could happily eat fried rice every other day, you’ll love how quick this Basil Fried Rice is to make. It’s light, herby, and feels fresher than the usual Indo-Chinese stir-fries.
A handful of basil, some leftover rice, and ten minutes in the kitchen, that’s all it takes to make this comforting bowl of Basil Fried Rice. The mix of garlicky aroma and fresh basil instantly lifts your mood and turns old plain rice into something crave-worthy. And if fried rice is your thing, you should also check out my Veg Fried Rice or Egg Fried Rice recipe next, they’re just as easy, just as delicious.
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Basil Fried Rice Ingredients
- Rice: Use cooked basmati or long-grain rice. Day-old rice works best since it’s a bit firm and doesn’t turn mushy while stir-frying.
- Basil: Fresh Thai basil is key here. It brings a lovely fragrance and peppery flavor that makes this dish special.
- Veggies: Finely chopped carrots and baby corn add crunch and color. Feel free to add beans, bell peppers, or peas if you have them on hand.
- Aromatics: Garlic gives the rice its signature stir-fry aroma.
- Seasoning: Just salt and pepper to keep it simple.
- Oil: Any neutral oil works well. Sunflower or vegetable oil keeps the flavors balanced.
Richa’s Top Tips
- Use day-old rice: Freshly cooked rice tends to clump together. Cold, leftover rice gives you that perfect, non-sticky fried rice texture.
- High heat is key: Cook everything on high heat to get that signature smoky, restaurant-style flavor.
- Don’t overdo the basil: A little goes a long way. Add it right at the end so it stays bright and aromatic.
- Add soy sauce sparingly: If you decide to season further, start with a light splash, too much can overpower the basil.
- Chop small, cook fast: Keep the veggies finely chopped so they cook quickly and blend well with the rice.
Frequently Asked Questions
Thai fried rice uses soy sauce or fish sauce for seasoning, while basil fried rice gets most of its flavour from fresh Thai basil and garlic. It’s a little spicier and more aromatic.
You can, but Thai basil has a stronger, slightly peppery flavour that really makes this dish stand out. Regular basil will give a milder, more Italian-style taste.
Absolutely! Stir-fry your protein first, then mix it in with the rice and basil at the end. It turns this quick side into a full meal.
That usually happens if the rice is freshly cooked and still warm. Use cold, day-old rice for the best texture, it stays fluffy and doesn’t clump.
Yes, especially when you use minimal oil and load it up with veggies or lean protein. Thai basil also has antioxidant and anti-inflammatory benefits.
Storage Tips
- Fridge: You can let the fried rice cool completely before transferring it to an airtight container. It’ll stay fresh for up to 3 days.
- Freezer: Basil fried rice freezes well for up to a month. Portion it into freezer-safe containers, thaw overnight in the fridge, and stir-fry again for a few minutes before serving.
- Reheating: Cook it in a pan with a splash of water or oil to bring back that just-cooked texture.
Serving Ideas
Basil Fried Rice is one of those dishes that goes with just about anything — here are a few ways to make it shine:
- With Chilli Paneer: The spicy, tangy sauce of Chilli Paneer pairs perfectly with the freshness of basil rice.
- With Sweet Corn Soup: Light, comforting, and a great way to start your meal.
- With Kung Pao Chicken: The nutty, spicy sauce adds a delicious contrast to the herby rice.
- With Garlic Tofu Stir Fry: A great vegetarian option that’s full of bold flavours.
- With Chilli Oil: Drizzle a spoonful of homemade chilli oil for that extra heat and crunch.
- As a Base for Curries: Works wonderfully with Thai-style curries like Thai Chicken Curry or Vegetable Korma Curry if you want something saucier.
Customisation Ideas
- Add Protein: Toss in some pan-fried tofu, prawns, or shredded chicken to turn it into a hearty meal.
- More Veggies: Throw in bell peppers, mushrooms, or snap peas for extra crunch and colour.
- Make it Spicier: Stir in a spoonful of homemade Chilli Oil or finely chopped Thai chillies for that fiery edge.
- Fried Egg on Top: A sunny-side-up egg makes this feel like comfort food with a little extra flair.
- Saucy Twist: Drizzle some soy sauce or a dash of fish sauce at the end for a deeper umami flavour.
And there you have it, a quick, flavourful Basil Fried Rice that tastes just as good as your favourite takeout version (maybe even better). It’s fresh, fragrant, and endlessly adaptable, whether you want to keep it veggie-loaded or toss in some protein.
If you give it a try, don’t forget to tag @my_foodstory on Instagram. I’d love to see how your version turns out!
Basil Fried Rice
Ingredients
- 1 ½ tablespoons cooking oil
- 1 tablespoon finely chopped garlic
- ¼ cup very finely chopped carrots
- ¼ cup very finely chopped baby corn
- 2 ½ cups cooked basmati rice got by cooking ½ cup raw basmati
- 1 cup fresh basil leaves julienned
- ½ teaspoon salt
- ½ teaspoon ground pepper
Instructions
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Heat oil in a pan or kadai, add garlic and saute for 30 seconds on high until fragrant.1 ½ tablespoons cooking oil, 1 tablespoon finely chopped garlic
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Add carrots, baby corn and saute on medium for 1-2 minutes until tender.¼ cup very finely chopped carrots, ¼ cup very finely chopped baby corn
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Add the cooked rice, basil leaves, salt, pepper and toss for a minute or 2 and serve.2 ½ cups cooked basmati rice, 1 cup fresh basil leaves, ½ teaspoon salt, ½ teaspoon ground pepper
Notes
- Basmati rice is most suitable for this recipe which may be replaced with any long grain rice.
- Any cooking oil may be used, I have used sunflower oil.
Nutrition
This article was researched and written by Harita Odedra.
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