Spicy fried rice with holy basil, chili, and fried egg
Thai Basil Fried Rice
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Servings
2
2 servings
Difficulty
Easy
Cost
Budget
$
Thai Basil Fried Rice
Spicy fried rice with holy basil, chili, and fried egg
★4.8(5)
Fiery, aromatic fried rice with holy basil, garlic, bird's eye chilies, and a crispy fried egg on top. A beloved Thai street food dish that is fast, bold, and addictive.
10m
Prep Time
8m
Cook Time
18m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Khao pad krapao is the fried rice version of Thailand's beloved basil stir-fry. Holy basil wilts into the hot rice and releases its peppery, clove-like aroma in an intoxicating cloud of flavor.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Thai Basil Fried Rice special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 3 cups day-old jasmine rice
- 1 cup packed holy basil leaves (or Thai basil)
- 4 cloves garlic, minced
- 4 bird's eye chilies, minced
- 2 tbsp soy sauce
- 2 eggs
Instructions
- 1
Heat oil in a wok over high heat. Fry eggs individually until the edges are crispy and lacy. Set aside.
- 2
In the same wok, fry garlic and chilies until fragrant, about 30 seconds.
- 3
Add rice and toss vigorously for 2-3 minutes over high heat.
- 4
Season with soy sauce, fish sauce, and a pinch of sugar. Toss well.
- 5
Remove from heat, fold in holy basil until just wilted. Plate and top with crispy fried eggs.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Holy basilThai basil or Italian basil
Different flavor profiles but still aromatic and delicious
Bird's eye chiliesSerrano or Thai dried chilies
Adjust quantity as serranos are milder
Tips & Storage
Pro Tips
Add the basil off heat so it wilts gently without turning black.
Use plenty of oil for the fried eggs — the edges should be golden and lacy.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (185mg) · 2 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates12g
Fat50g
Fiber740mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between holy basil and Thai basil?
- Holy basil has a peppery, clove-like flavor and wilts more. Thai basil is sweeter and sturdier. Both work.
- Can I add meat?
- Yes, stir-fry ground pork or chicken with the garlic and chilies before adding rice.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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