Thai Chilli & Basil Fried Rice

Thai Chilli & Basil Fried Rice

Previous Next More Awesome Recipes Just For You INGREDIENT Thai Chilli & Basil Fried Rice European Print This
Serves: 4
Nutrition facts: – calories – fat


4 garlic cloves

4 birds’ eye chillies (or any spicy chilli you have locally)

¼ tsp sea salt

¼ cup oyster sauce

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp sugar

2 tbsp vegetable oil

1 onion, sliced

200g (7 oz) peeled and deveined prawns

3 cups cooked rice (check out my technique for making rice for fried rice here)

1 cup holy basil leaves*

1 large chilli, finely sliced to serve

lime wedges to serve

spring onion to serve



Use a mortar and pestle to pound the garlic, chillies and salt to a paste.


Combine the oyster sauce, soy sauce, fish sauce and sugar in a small bowl.


Heat the vegetable oil in a wok or frying pan over high heat. Add the onion and the chilli paste and cook for 30 seconds. Then add the prawns and stir-fry for another minue or until the prawns are almost cooked. Add the rice and the oyster sauce mixture and stir-fry until well combined. Now toss through the holy basil. Remove from the heat.


To serve, place 2 slices of chilli into a small bowl. Spoon in some of the fried rice and push down firmly. Tip out onto a serving plate. Repeat for remaining serves. Add a wedge of lime and a couple of spring onions to each plate.


  • Holy basil is known in Thailand as ‘bai graprao’ and also known as hot or spicy basil. Use Italian basil if unavailable.

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