You know those nights when you’re staring into the fridge, completely uninspired? That’s when my chicken basil fried rice swoops in to save dinner. I discovered this recipe when I was desperate for something quick after work, and now it’s my go-to when I need flavor fast. The magic happens in one pan in under 30 minutes – crispy chicken, fragrant garlic, and that punch of fresh basil that makes every bite sing. My neighbors actually knock on my door when I’m cooking this because the smell drifts through our building. Trust me, once you try this version, you’ll never order takeout fried rice again!

Why You’ll Love This Chicken Basil Fried Rice

This isn’t just another fried rice recipe – it’s your new weeknight superhero. I’ve made this dish more times than I can count, and here’s why it never gets old:

Quick and Easy Weeknight Meal

Twenty-five minutes – that’s all you need from chopping to serving. I’ve timed it while simultaneously helping my kids with homework (multitasking queen!). The beauty is in its simplicity. One pan, ingredients you likely have already, and boom – dinner’s ready before the takeout would even arrive.

Bold, Fresh Flavors

That first whiff of garlic hitting the hot oil? Pure magic. Then comes the basil – don’t be shy with it! The fresh leaves wilt into this gorgeous emerald green that makes every bite fragrant. My secret? Tear the basil by hand right before adding it – the bruised edges release more of those incredible oils.

Ingredients for Chicken Basil Fried Rice

Here’s everything you’ll need to make magic happen in your pan. I’m pretty flexible with substitutions (more on that later!), but this is my gold-standard combo:

• 2 cups cooked rice – gotta be chilled overnight! Fresh rice turns mushy
• 1 boneless chicken breast, diced into bite-sized pieces
• 2 tbsp vegetable oil – peanut oil works great too
• 2 cloves garlic, minced (or more if you’re garlic-obsessed like me)
• 1 tbsp soy sauce – the dark kind if you have it
• 1 tbsp oyster sauce – the flavor booster!
• 1 tsp sugar – balances all those savory notes
• 1/2 cup fresh basil leaves – no dried stuff, please!
• 2 eggs, beaten – the richer, the better
• 1/2 cup diced carrots – small cubes cook fast
• 1/2 cup green onions, chopped – greens and whites separated
• 1/4 tsp black pepper – freshly cracked is best

See? Nothing fancy – just good ingredients prepped right. Now let’s make some noise in that kitchen!

How to Make Chicken Basil Fried Rice

Alright, let’s get cooking! I’ll walk you through exactly how I make this foolproof dish. Grab your favorite wok or large skillet – the wider the better for that perfect stir-fry action.

Step 1: Sauté Garlic and Cook Chicken

First, heat your oil over medium-high heat until it shimmers. Now here’s the crucial part – add the garlic and immediately start moving it around the pan. We’re talking 30 seconds max – just until your kitchen smells incredible but before those precious cloves turn bitter. Toss in the diced chicken and spread it out in a single layer. Resist stirring for a minute to get some nice browning, then flip and cook until no pink remains (about 3-4 minutes total).

Step 2: Scramble Eggs and Add Veggies

Push that golden chicken to one side of the pan – don’t worry about being neat! Pour in your beaten eggs right onto the empty space. Let them set for just 5 seconds before scrambling with your spatula. When they’re halfway cooked (still a bit runny), mix them with the chicken. Toss in those diced carrots and the white parts of your green onions – we’re building layers of flavor here!

Step 3: Combine Rice and Sauces

Now the fun begins – dump in your chilled rice! Break up any clumps with your spatula. Drizzle the soy sauce and oyster sauce evenly over everything, then sprinkle the sugar and black pepper. Here’s my trick: stir-fry for a full 3-4 minutes, pressing the rice against the hot pan occasionally. You want some grains to get slightly crispy – that’s where the texture magic happens!

Step 4: Finish with Basil and Green Onions

Finally, the grand finale! Tear your basil leaves right over the pan (the heat releases more aroma) along with the green onion tops. Give everything one last vigorous toss – just until the basil wilts slightly but stays vibrantly green (about 1 minute). Taste and adjust seasoning if needed, then serve immediately while it’s piping hot!

Tips for Perfect Chicken Basil Fried Rice

After making this dish weekly for years, I’ve picked up some foolproof tricks. First – that day-old rice rule isn’t optional! Fresh rice turns to mush in the pan. If you’re in a pinch, spread fresh rice on a baking sheet and pop it in the fridge for 30 minutes to dry out. Taste as you go with the soy sauce – brands vary wildly in saltiness. And don’t be afraid to crank up the heat at the end for that signature wok breath effect! A sprinkle of chili flakes right before serving adds just the right kick.

Variations for Chicken Basil Fried Rice

Oh, the possibilities! This recipe is like a blank canvas for your cravings. Swap chicken for plump shrimp (add them last so they don’t overcook!) or crispy tofu cubes for my vegetarian friends. I love tossing in red bell peppers when they’re in season – that pop of color makes me happy. My cousin adds a handful of frozen peas at the end, and honestly? Genius move. Make it yours!

Serving Suggestions for Chicken Basil Fried Rice

This dish absolutely shines on its own, but here’s how I love to build the perfect meal around it. A simple cucumber salad – just sliced cukes tossed with rice vinegar and sesame seeds – cuts through the richness beautifully. For heartier appetites, add crispy egg rolls or potstickers straight from the freezer to your air fryer. My kids go wild when I serve little bowls of extra soy sauce and chili oil for dipping. Dinner’s ready before you know it!

Storing and Reheating Chicken Basil Fried Rice

Leftovers? Lucky you! This chicken basil fried rice keeps beautifully in the fridge for about 3 days. I always stash mine in glass containers – the basil stays greener that way. When reheating, skip the microwave (unless you like mushy rice!). Instead, toss it back in a hot pan with just a splash of water. Stir-fry for 2-3 minutes until piping hot and the rice grains separate perfectly again. Trust me, it’ll taste almost as good as fresh!

Nutritional Information for Chicken Basil Fried Rice

Here’s the scoop on what’s in each delicious serving! Based on my standard recipe, one generous portion has about 320 calories, with 18g protein from the chicken and eggs, and 35g carbs from the rice. The basil and carrots sneak in some bonus vitamins too. Remember – these numbers can change if you tweak ingredients or portion sizes (I won’t judge if you go back for seconds!).

Frequently Asked Questions

Can I use brown rice instead of white?
Absolutely! Just know brown rice will give you a chewier texture. I recommend cooking it al dente and chilling it overnight – the extra firmness helps it stand up to stir-frying. You might need an extra splash of sauce too since brown rice soaks up more liquid.

How can I make this spicier?
Oh, I love this question! My favorite ways to heat things up: toss in some sliced fresh chilies with the garlic, add a teaspoon of sriracha to the sauces, or finish with crushed red pepper flakes. My husband always drizzles chili crisp oil on top – dangerously good!

Can I make this vegetarian?
Yes! Simply swap the chicken for extra-firm tofu (press it first!) or mushrooms. The oyster sauce contains seafood, so use vegetarian stir-fry sauce instead. I’ve even done this with chickpeas in a pinch – still delicious!

Why does my rice stick to the pan?
Two likely culprits: either your pan wasn’t hot enough before adding ingredients (wait until the oil shimmers!), or you stirred too much. Let the rice sit undisturbed for 30-second intervals to develop that perfect crispiness.

Try this recipe tonight and share your results! Tag me with your basil-packed creations – I love seeing your twists on my favorite dish.

25-Minute Chicken Basil Fried Rice Recipe That Wows

---

• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

Print Recipe

Pin Recipe

Description

A quick and flavorful fried rice made with chicken, fresh basil, and simple ingredients.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked rice (preferably chilled)
• 1 boneless chicken breast, diced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup fresh basil leaves
• 2 eggs, beaten
• 1/2 cup diced carrots
• 1/2 cup green onions, chopped
• 1/4 tsp black pepper

---

Instructions

1. Heat oil in a large pan over medium-high heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Add diced chicken and cook until no longer pink.
4. Push chicken to one side and scramble eggs in the pan.
5. Add carrots and stir-fry for 2 minutes.
6. Add rice, soy sauce, oyster sauce, sugar, and black pepper. Mix well.
7. Cook for 3-4 minutes until rice is heated through.
8. Stir in fresh basil and green onions. Cook for 1 more minute.
9. Serve hot.

Notes

• Use day-old rice for best texture.
• Adjust soy sauce to taste.
• Add chili flakes for extra heat.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 120mg

Keywords: chicken basil fried rice, quick meal, Asian fried rice