Thai Basil Chicken Fried Rice | Khao Pad Horapa | ข้าวผัดโหระพา

This Thai Basil Fried Rice has all of the delicious flavors you know and love from Thai Basil Chicken, just reimagined in fried rice form. It's salty and slightly spicy, with some crunch from the veggies, and a ton of sweet licorice-like flavor from Thai basil.

I think of Thai Basil Chicken as the western version of Thailand's famous Pad Kra Pao. In Thailand, Pad Kra Pao is made by stir frying lots of garlic and chilis with minced chicken, some salty seasoning sauces, and the key ingredient: holy basil. Thai Basil Chicken, on the other hand, is often made in western Thai restaurants with bite-sized pieces of chicken stir fried with fewer chilis, more veggies, and Thai basil instead of holy basil. Although these differences may seem small, but the resulting flavor is quite different.

Just like the Stir Fries, the Fried Rice versions of these dishes are likewise similar, yet so different. Holy Basil Fried Rice is made just like the stir fry, with minced chicken, lots of spice, and the strong peppery flavor of holy basil. Thai Basil Fried Rice, as made in western Thai restaurants, however, contains bite-sized pieces of chicken, veggies such as white onion, bell pepper, and green beans, and the sweet licorice-like flavor of Thai basil.

Although they have very different flavors, both Basil Fried Rice dishes are really delicious! Read on to learn how to make restaurant-style Thai Basil Fried Rice with Chicken.

Holy Basil vs Thai Basil

Holy basil is known as Kaprow or Ka Prao in Thai, although it's often spelled Kra Pao in English. It can be distinguished from other basil varieties by its fuzzy stems, leaves with saw-tooth edges, and really unique taste. This basil has a strong peppery flavor with a lingering spicy aftertaste.

Thai basil is known as Horapa in Thai. It is grown all over Southeast Asia and used extensively in Thai cuisine. Thai basil has narrow green leaves that are slightly serrated, smooth purple stems, and purple flowers. It has a sweeter flavor than Holy Basil, with tastes of anise and licorice and much less spice.

Holy basil can be hard to find in western countries, so Thai basil is sometimes used in its place in western Thai restaurants. However, these two basils have very different flavors and are not interchangeable.

Ingredients

• Garlic: The garlic should be peeled and chopped finely.
• Thai chili pepper: The chili(s) should be sliced finely and stir fried with the garlic. You can use as few or as many chilis as you prefer, although Thai Basil Fried Rice in western restaurants is not usually very spicy. One chili pepper will give you a medium level of spice.
• Chicken: Chicken breast or thighs work well in this fried rice. Cut into thin, bite-sized pieces. You could also use a different meat such as pork or beef, or leave the protein out altogether, if you prefer.
• Red pepper: A mild red pepper such as red bell pepper or slightly spicier red jalapeno pepper is used mainly for color and a little extra crunch.
• White Onion: A bit of white onion adds a subtle sweetness to the fried rice.
• Chinese Long Beans: Long beans add a crunch and mild flavor to the dish. Green beans can be substituted, although they will require a slightly longer cooking time.
• Oyster sauce, Thick dark soy sauce, Thin soy sauce: These Thai sauces add salty umami flavor to the fried rice. The oyster sauce and dark soy sauce also add a subtle sweetness. They should be used in combination to achieve the correct flavor profile.
• Jasmine rice: Cooked jasmine rice is the base of this fried rice. It should be left out on the counter or refrigerated for several hours before using in the fried rice so that the rice grains do not clump together while stir frying.
• Thai basil leaves: The star of this dish is the Thai basil. It's licorice-like flavor permeates the fried rice and provides a wonderful freshness to the dish.

Instructions

This Thai Basil Fried Rice is quick and easy to make. The only thing you need to prepare ahead of time is the jasmine rice, and if you're like me, you most always have some leftover rice in the fridge. Then just follow these steps:

1. Prepare the Ingredients: Chop the garlic and red Thai chili finely. Slice the chicken into bite-sized pieces. Cut the long beans/green beans into 1 inch segments. Slice the red bell pepper and onion into thin strips.
2. Stir Fry the Chicken: Heat your wok or pan over high heat and add 1-2 Tablespoons of a mild flavored oil. Add the finely chopped garlic and chilis and stir fry until the garlic is golden brown. Add the chicken pieces and stir fry until it is cooked through.
3. Stir Fry the Vegetables: Add the long beans and red bell pepper slices. Then add all of the seasoning sauces. Stir fry everything together until the veggies are close to done. Then add the onion slices and stir fry for 30 seconds to a minute longer until they are translucent, but still firm.
4. Stir Fry the Rice: Finally, add the cooked jasmine rice and mix together with the other ingredients. Once the sauces have been mixed thoroughly with the rice, add the Thai basil and give everything another quick toss. Take off the heat and serve while hot!

Serving Suggestions

Fried Rice dishes in Thailand are often served with a side of Nam Pla Prik. This condiment is composed of fish sauce, Thai chilis, and lime juice, with garlic or shallots sometimes added as well. Although this Thai Basil Fried Rice is packed full of flavor, having a little Nam Pla Prik on the table allows you to enhance the flavor further, if you like.

Storage

If you have leftovers, Thai Basil Fried Rice keeps fairly well in the refrigerator. The flavors will still be intact, although the Thai basil may wilt or turn brown, especially upon reheating. Reheating in the microwave is recommended.

Like it's counterpart stir fried dish Thai Basil Chicken, this Thai Basil Fried Rice is a great dish to make for a quick and easy weeknight meal.  With rice, chicken, some vegetables, and tons of flavor, it's a definite crowd-pleaser. 

Recipe

Thai Basil Fried Rice | Khao Pad Horapa | ข้าวผัดโหระพา

This Thai Basil Fried Rice has all of the delicious flavors of Thai Basil Chicken, just reimagined in Fried Rice form.

5 from 10 votes

Print Pin Rate

Course: Rice Dishes

Cuisine: Thai

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 2

Calories: 295kcal

Author: Rachel

Ingredients

• ▢ 3 cloves garlic chopped finely
• ▢ 1 red Thai chili pepper chopped finely
• ▢ ½ cup chicken cut into thin, bite-sized pieces
• ▢ ¼ cup red bell pepper or red jalapeno slices
• ▢ ¼ cup onion slices
• ▢ ¼ cup Chinese long beans cut into 1” pieces
• ▢ ½ cup Thai basil leaves
• ▢ 1 Tablespoon oyster sauce
• ▢ 1 teaspoon thick dark soy sauce
• ▢ 2 teaspoons thin soy sauce
• ▢ 2 cups pre-cooked jasmine rice leftover or left out for 1-2 hours

Instructions

• Prepare the ingredients by finely chopping the garlic and red Thai chili. Slice the chicken into thin, bite-sized pieces. Slice the Chinese long beans, red bell pepper, and onion into thin strips.
• Heat a wok until very hot and then add 1-2 Tablespoons of canola oil (or any other mild oil of your choice). Add the finely chopped garlic and chilis and stir fry until the garlic is golden brown.
• Add the chicken pieces and stir fry until it is cooked through. This should take 3-5 minutes, depending on how thick your chicken pieces are. Then add the long beans and red bell peppers, quickly followed by all of the sauces.
• Once the long beans and peppers are close to done, add the onion slices and stir fry for 30 seconds to a minute until they are translucent, but still slightly firm.
• Finally, add the rice and mix together with all of the other ingredients. Once the sauces have been mixed thoroughly with the rice, add the Thai basil and turn off the heat. Give everything one more toss and remove from the heat. Serve with a little dish of nam pla prik (fish sauce with sliced Thai chilis).

Nutrition

Calories: 295kcal | Carbohydrates: 54g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 683mg | Potassium: 348mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1028IU | Vitamin C: 34mg | Calcium: 52mg | Iron: 1mg

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