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Thai Fried Rice with Basil and pork

Extra-Spicy Thai Fried Rice with Basil and Pork

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 2

Equipment

  • Wok or large non-stick skillet A carbon steel wok is ideal for achieving wok hei (the smoky, seared flavor), but a large sauté pan works in a pinch.
  • Spatula or wok spatula A metal or silicone spatula helps with stir-frying without scratching your pan.
  • Cutting board and knife For prepping herbs, garlic, onion, and chilies.
  • Rice Cooker or Saucepan To cook your jasmine rice. If you're using leftover rice, skip this.
  • Bowl and fork For beating the egg, if using.

Ingredients
  

Main Ingredients

  • 2 cups cooked jasmine rice preferably day-old for the best texture
  • 1/2 lb ground pork you can sub chicken thigh for a different take—more on that later
  • 1 tablespoon vegetable oil canola or peanut oil work too
  • 4 –5 Thai bird's eye chilies finely chopped (adjust to your heat tolerance)
  • 4 garlic cloves minced
  • 1 small onion sliced thin
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/2 cup Thai basil leaves loosely packed
  • 1 egg optional but recommended for richness
  • Lime wedges and sliced cucumbers for serving

Optional Garnishes

  • Fried shallots
  • Sliced scallions
  • Fresh cilantro

Instructions
 

Step 1: Prep Your Ingredients

  1. If you're using day-old rice, break it apart gently with your hands or a fork to loosen clumps. Chop the garlic and chilies (you can mash them in a mortar and pestle for deeper aroma), slice the onion, and wash your Thai basil leaves. Have everything ready—this dish moves fast once the heat is on.

Step 2: Sauté Aromatics

  1. Heat your wok over medium-high heat and add the oil. Once hot, toss in the garlic and chilies. Stir-fry for about 30 seconds until fragrant but not burned. This is the flavor base of your dish.

Step 3: Cook the Pork

  1. Add the ground pork and spread it out in the wok. Let it sit undisturbed for 30 seconds to sear, then stir-fry until browned and fully cooked. Break up the meat into small pieces for even distribution.

Step 4: Add the Onion and Sauce

  1. Add the sliced onion and cook until it softens, about 2 minutes. Then pour in the fish sauce, oyster sauce, soy sauce, and sugar. Stir everything together until the pork is well coated and glossy.

Step 5: Add the Rice

  1. Crank the heat to high and toss in the jasmine rice. Use your spatula to break up any clumps and mix thoroughly so that every grain gets coated in the sauce and pork mixture. Stir-fry for about 2–3 minutes until the rice is heated through and slightly crispy in places.

Step 6: Stir in Thai Basil

  1. Turn off the heat and immediately stir in the Thai basil. The residual heat will wilt the leaves while keeping their fresh flavor intact. If you’re using an egg, you can either scramble it into the rice during step 5 or fry it separately and top your dish with it.

Step 7: Serve

  1. Spoon the fried rice onto a plate and garnish with lime wedges, sliced cucumbers, and optional toppings like fried shallots or scallions. Serve hot and enjoy the fiery kick!