Make this Thai holy basil fried rice recipe with chicken, pork, or beef for a quick and easy dinner in just 20 minutes. Known as khao pad kra pao, it’s one of Thailand’s easiest (and most flavorful) street food stir-fries you can cook at home.
🤔 What is Thai basil fried rice?
Thai basil fried rice, also known as khao pad kra pao in Thai cuisine, is a quick, spicy stir-fried rice dish made with garlic, chilies, your choice of protein (often pork, chicken, or beef), and Thai holy basil. It’s seasoned with light soy sauce, fish sauce, and sugar, and typically served with a crispy fried egg on top.
It has a bold, slightly sweet and salty base and strong notes of garlic and chili heat. The key ingredient, Thai holy basil, adds a peppery, slightly anise-like flavor. It’s spicy, fragrant, and full of umami.
🍚 Ingredient tips & substitutes
For a vegetarian version, swap the meat for firm tofu or a plant-based protein and use vegetarian mushroom oyster sauce instead of regular oyster sauce.
- Rice Use day-old, chilled jasmine rice for best texture; fresh rice turns mushy in the pan.
- Ground pork Pork is flavorful and juicy, but chicken or beef also work great. Avoid lean cuts for better flavor.
- Holy basil Must-have for authentic flavor; peppery and slightly spicy. Thai basil is a backup but sweeter and less pungent.
- Garlic Use fresh garlic for best flavor.
- Chilies Adjust to taste for spicy basil fried rice.
- Light soy sauce Essential for saltiness and umami.
- Dark soy sauce Adds deep color and a slight molasses flavor.
- Oyster sauce Adds a rich, savory-sweet flavor that balances the spice.
- Sugar Just a bit rounds out the flavors and balances the heat.
- Oil Use a neutral oil like sunflower or vegetable oil.
🥘 More Thai stir-fry dishes to try
Serve this ground pork fried rice recipe with a crispy fried egg for the perfect weeknight meal. Don’t forget to leave a comment and a star rating below. You can also find me over on Facebook, Instagram, and Pinterest!
Holy Basil Fried Rice Recipe (Khao Pad Kra Pao)
Equipment
- Measuring spoons and cups
- Mortar and pestle optional
- Wok or large skillet
- Spatula
Ingredients
- 2 tbsp oil
- 2 cloves garlic
- 3 chilies to taste
- 4 oz ground pork or chicken, beef
- 1½ cup leftover rice chilled
- ½ tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- ½ tbsp sugar
- 1 handful holy basil
Instructions
- In a small bowl, mix oyster sauce, both soy sauces, and sugar. Set aside.
- Pound garlic and chilies in a mortar and pestle until roughly crushed.
- Heat oil in a pan and sauté the garlic-chili mix until fragrant and golden.
- Add ground pork and cook until almost done and fat starts to render.
- Add cooked jasmine rice and break up any clumps.
- Pour in the sauce and stir-fry until everything is evenly coated.
- Turn off heat, stir in holy basil until wilted. Serve with a fried egg if desired.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to make Thai basil fried rice
- Mix oyster sauce, both soy sauces, and sugar in a small bowl and set aside.
- Pound garlic and chilies in a mortar and pestle until roughly crushed.
- Heat oil in a pan and sauté the chili-garlic mix until fragrant and lightly golden.
- Add ground pork and stir-fry until it’s almost fully cooked and the fat starts to render.
- Toss in cooked jasmine rice and break up any clumps with your spatula.
- Pour in the sauce mixture and stir-fry everything until the rice is evenly coated.
- Turn off the heat and stir in fresh holy basil until wilted and fragrant. Serve with a fried egg if desired. Enjoy!
❓Frequently asked questions
Is basil fried rice healthy? Yes, basil fried rice can be healthy, especially when made with lean protein, fresh garlic, chilies, and Thai holy basil. It’s a balanced stir-fry with protein, vegetables, and rice, and you can adjust the oil, sugar, and sauces to fit your dietary needs.
Is this recipe gluten-free? No, it uses soy sauces which are not gluten-free.
Why use leftover rice for fried rice? Leftover rice is best for fried rice because it’s drier and firmer, which helps it fry up without turning mushy. Freshly cooked rice tends to be too soft and sticky, making it clump together and absorb too much sauce. Using day-old rice gives you a perfect restaurant-like texture.
