Thai Basil Fried Rice

Thai Basil Fried Rice Recipe (page 19 and page 20) from Justin’s Hearty Recipes, a healthy post-transplant cookbook for heart/organ transplant recipients.

Thai Basil Fried Rice is a hearty comfort food that will please even the most difficult to satisfy taste buds!



  • 1 cup leftover brown or white rice (preferably brown)
  • ¼ cup Thai basil
  • ½ lb chicken – thinly sliced
  • 2 scrambled cooked eggs (optional)
  • 4 cloves minced garlic
  • ½ teaspoon fish sauce
  • 1 Thai chili – round slices
  • 1 tablespoon light soy sauce
  • 2 tablespoons + (optional) 1 tablespoon light olive oil
  • garlic powder (to taste)
  • scallions (to garnish)


  1. Heat a large non-stick pan or wok on medium to high heat. Add 2 tablespoons light olive oil and sauté garlic until it is light brown. Add chicken, fish sauce, and Thai chili. Cook for about 3-5 minutes or until chicken is fully cooked.
  2. Add rice and light soy sauce. Stir well. Add 1 tablespoon light olive oil if needed. Let cook for another 5 minutes.
  3. Add in scrambled eggs and stir well. Add garlic powder to taste. If needed, you can add more light soy sauce.
  4. Take pan or wok off the heat and add Thai basil. Mix Thai basil and fried rice thoroughly. Garnish with scallions.


Leftover rice is best for fried rice, but if there is no rice ready, cook ahead of time and fluff it up. (Optional) For that day-old texture lay rice on a greased baking sheet pan and let cool for at least an hour.

Add diced carrots and peas to make it a whole meal.